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Natural colorant from marigold - chemistry and technology.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/4686/
FRI-03-04
 
Title Natural colorant from marigold - chemistry and technology.
 
Creator Sowbhagya, H. B.
Sampathu, S. R.
Krishnamurthy, N.
 
Subject 01 Colours
02 Horticulture
 
Description Natural pigments offer an alternative to synthetic dyes, but for successful application, an understanding of the chemical and physical properties of the pigment is essential. With the growing legislative restrictions on the use of synthetic colors, a reappraisal of natural plant pigments is taking place with a view to use them as possible colorants in foods. For natural pigments to be accepted as food colorants, legal sanction is a must. With the application of new innovations, natural pigments can become more cost effective and increase their competitiveness against certified dye and dye products. Marigold flowers, which are yellow to orange red in color, are a rich source of lutein, a carotenoid pigment. This pigment has acquired greater significance because of its antioxidant property and for its eye health protection. Although marigold flower extracts has been used in veterinary feeds, the potential use of marigold as a natural food colorant has not been exploited to the full extent due to the lack of information on its safety, stability, and compatibility in foods. This article deals with the chemistry, processing, and stability of the pigment and its application. AA
 
Date 2004
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/4686/1/Food_Reviews_International_20%281%29_2004_33-.pdf
Sowbhagya, H. B. and Sampathu, S. R. and Krishnamurthy, N. (2004) Natural colorant from marigold - chemistry and technology. Food Reviews International, 20 (1). pp. 33-50.