Review article
Natural Plants Pigments as Potential Antioxidant Sources and Food Grade Biocolorants in Traditional Cuisines: An Overview Study in Vietnam
Le Thi Kim Loan
; Faculty of Agriculture and Food Technology, Tien Giang Univerisity 860000, Vietnam
Vo Thi Ngoc Tran
; Institute of Food and Biotechnology, Can Tho University, Can Tho 90000, Vietnam
Vo Quang Minh
; College of Environment and Natural Resources, Can Tho University 900000, Vietnam
Nguyen Minh Thuy
; Institute of Food and Biotechnology, Can Tho University, Can Tho 90000, Vietnam
Ngo Van Tai
; School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
Abstract
Due to the possible harm that man-made food dyes may do to human health, natural pigments have gradually taken the place of artificial colorants in Vietnam and the world. The food sector is being forced to move away from the use of artificial colorants and toward organically based alternatives because of rising customer demand for meals that are more nutrient-dense, components that are sourced naturally and with cleaner labeling. With a focus on plant sources, the industry is actively looking for sources of more stable colorants in this situation. 150 surveys were conducted to find the common plant being applied to traditional foods in Vietnam. The survey indicated that a lot of species could be utilized as natural food pigments. However, there are seven colorant plants that are primarily used in traditional Vietnamese cuisine and have their detailed information documented. This review focusses on crops that have a great deal of promise for use as sources of colorants in traditional foods. Some of these sources have received substantial research, while others have only recently attracted interest.
Keywords
natural, colorant, antioxidant, food product, utilization
Hrčak ID:
321023
URI
Publication date:
1.10.2024.
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