Color is the first attribute that influences the acceptance of foods as they become more
attractive to consumers when they are more intense and uniform. In recent years, the interest …

Pigments make nature both colorful and attractive. Humans have always incorporated the
natural pigments of fruits, vegetables and spices into their dietary requirements. Naturally …

The current increased industrial food production has led to a significant rise in the amount of
food waste generated. These food wastes, especially fruit and vegetable byproducts, are …

Color is one of the main sensory properties in the food industry. Currently, there is a global
interest to replace synthetic colorants with natural compounds. In line with this, many plants …

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

Color additives are important for the food industry to improve sensory quality lost during food
process and to expand the variety of products. In general, artificial colorants have lower cost …

Natural pigments are widely utilized as food additives nowadays to impart color or improve
the taste of the food products. These pigments are significant food compounds used in the …

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 …

ABSTRACT Carotenoids (specifically lycopene), anthocyanins, and betacyanins are natural
red pigments found in fruits and vegetables. They possess antioxidant properties beneficial …

The search for natural pigments has been driven by growing evidence indicating that
synthetic colorants can cause deleterious health effects. Betalains, in addition to …