Color of a food is one of the major factors influencing its acceptance by consumers. At
presently synthetic dyes are the most commonly used food colorant in food industry by …

The most crucial component of every food product is its color, which increases its
acceptability and attractiveness. Synthetic colorants have gradually been replaced with …

Natural plant pigments have attracted researchers to investigate the application of these
dyes in food products. Besides, public awareness of the adverse effects of synthetic dye also …

Natural plant pigments have attracted researchers to investigate the application of these
dyes in food products. Besides, public awareness of the adverse effects of synthetic dye also …

Colors are added to food items to make them more attractive and appealing. Food colorants
therefore, have an impressive market due to the requirements of food industries. A variety of …

Whether we are purchasing fresh vegetables from a market stall, ready meals from the
supermarket, eating at home or in a five‐star restaurant, we use colour to tell us what to …

Colour is one of the most important qualities of foods. In the past, consumers did not care
about the kind of pigments used in food colouring (natural or synthetic). But with reference to …

Colour of a food substance is important to indicate its freshness and safety that are also
indices of good aesthetic and sensorial values. Consumers are avoiding synthetic food …

The continued universal application of synthetic colorants for decades have caused
environmental pollutions and human health vulnerabilities. So, it was indispensable to …

Pigments of plant origin are gaining importance globally as a potential source of natural food
colours for their versatility and so as to avoid a variety of health hazards caused by synthetic …