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Biotechnological
potential of natural food grade biocolorants
Pritam Chattopadhyay1,
Sandipan Chatterjee2 and Sukanta K. Sen2*
1Plant
Molecular Biology Division, Department of Botany,
Visva-Bharati Santiniketan 731 235, India.
2Microbiology
Division, Department of Botany, Visva-Bharati Santiniketan
731 235, India.
*Corresponding author. E-mail:
sksenvb@rediffmail.com.
Accepted 22 August, 2008 |
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Color becomes the most sensitive part of any commodity
not only for its appeal but also it enhances consumer
acceptability. In addition, the color of a food substance is
important to indicate its freshness and safety that are also
indices of good aesthetic and sensorial values. For natural
color and additives, adherence to the norms of biosafety
protocol, are limited. The demand for natural source of such
compounds is increasing day by day because of awareness of
positive health benefit out of natural compounds. It
therefore, necessitates looking into natural sources of food
grade colorants and their use potentials. It is found more
justified to use the term biocolorant instead of biopigment.
Since pigments are mostly water insoluble with exceptions of
certain pigments of biological origin. This article includes
the advancements of process development and other
biotechnological aspects of natural food grade colorants.
Key words:
Biocolorants, natural food colorants, carotenoids,
anthocyanins, betalains, biotechnology. |
