A critical review on the stability of natural food pigments and stabilization techniques

• Published in: Food research international 2024-03, Vol.179, p.114011-114011, Article 114011
• Main Authors: Wijesekara, Tharuka, Xu, Baojun
• Format: Article
• Language: English
• Subjects: Anthocyanins; Anthocyanins - analysis; Betalains; Betalains - chemistry; Carotenoids; Carotenoids - chemistry; chemical composition; chemical structure; Chlorophyll; Chlorophyll - chemistry; food matrix; food research; Food, Organic - analysis; glycosylation; Ions; isomerization; nutritive value; Oxygen; Pigment stability; temperature
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2024.114011

[Display omitted] •Their historical use is revived due to the demand for natural and organic food products.•Edible pigments face challenges in terms of stability when exposed to external and internal factors.•Researchers and manufacturers are exploring techniques to improve the stability of pigments.•This review provides a comprehensive exploration of the stability of natural pigments. This comprehensive review article delves into the complex world of natural edible pigments, with a primary focus on their stability and the factors that influence them. The study primarily explores four classes of pigments: anthocyanins, betalains, chlorophylls and carotenoids by investigating both their intrinsic and extrinsic stability factors. The review examines factors affecting the stability of anthocyanins which act as intrinsic factors like their structure, intermolecular and intramolecular interactions, copigmentation, and self-association as well as extrinsic factors such as temperature, light exposure, metal ions, and enzymatic activities. The scrutiny extends to betalains which are nitrogen-based pigments, and delves into intrinsic factors like chemical composition and glycosylation, as well as extrinsic factors like temperature, light exposure, and oxygen levels affecting for their stability. Carotenoids are analyzed concerning their intrinsic and extrinsic stability factors. The article emphasizes the role of chemical structure, isomerization, and copigmentation as intrinsic factors and discusses how light, temperature, oxygen, and moisture levels influence carotenoid stability. The impacts of food processing methods on carotenoid preservation are explored by offering guidance on maximizing retention and nutritional value. Chlorophyll is examined for its sensitivity to external factors like light, temperature, oxygen exposure, pH, metal ions, enzymatic actions, and the food matrix composition. In conclusion, this review article provides a comprehensive exploration of the stability of natural edible pigments, highlighting the intricate interplay of intrinsic and extrinsic factors. In addition, it is important to note that all the references cited in this review article are within the past five years, ensuring the most up-to-date and relevant sources have been considered in the analysis.