Recently, interest in smart packaging, which can show the color change of the packaging
film according to the state of the food and evaluate the quality or freshness of the packaged …

Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The
pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and …

An interest in the development of extraction techniques of biomolecules from various natural
sources has increased in recent years due to their potential applications particularly for food …

Flavonoids, a group of natural substances with variable phenolic structures, are found in
fruits, vegetables, grains, bark, roots, stems, flowers, tea and wine. These natural products …

Extensive structure elucidation has revealed a remarkable diversity of structures for
carotenoids, anthocyanins, and betalains, the major natural pigments in plant-derived foods …

Background Blueberries are rich in anthocyanins, which have been studied for many years.
Interest in these compounds has grown attributing to their possible therapeutic and …

The production of natural food pigments continues to grow worldwide. The global market is
expected to grow at a compound annual growth rate of 6.22%, by revenue, over the period …

The color of food is often associated with the flavor, safety, and nutritional value of the
product. Synthetic food colorants have been used because of their high stability and low …

Background Worldwide consumers seek most delightful and appealing foodstuffs, at the
same time they require safer, more nutritious and healthier products. Color is one of the most …

Highlights•Natural food pigments are actively studied because of potential health benefits.•A
diversity of plant and microbial sources has been reported.•Processing effects have been …