ICAR Research Data Repository for Knowledge Management

For the use of natural colors in food products, it is important to have a complete understanding of the chemical and physical environment that exist in the product(s) to be colored during and after processing. Also the capabilities and limitations of natural colors
as they apply to the product(s) need to taken into consideration. Instability of natural colors is one of the major limitations in the application of these colors.
A good number and variety of natural color pigments are now available for coloring foods. The global market for natural colors is estimated at more than $939 million. Despite processing limitations and higher costs, the natural food colorant market is growing and this growth is largely influenced by the consumer perception that ‘natural is superior’. Curcumin colour pigment is highly unstable to light and less stable to heat. In the present study, effect of encapsulation of curcumin along with different additives viz.,TBHQ, Ascorbyl palmitate and their combination on the color stability of curcumin has been investigated.
Encapsulation of curcumin offers stability against exposure to UV light and heat. Stability of curcumin is further enhanced by the presence of different additives, TBHQ (T), ascorbyl palmitate (AP) and their combination.Combination of AP and T is much more effective than either of the additives showing synergistic action. This methodology for stabilization of curcumin pigment is novel. Results indicate that free radical mediated oxidative reactions occur during photo and thermal degradation.