Food Colorants: Chemical and Functional Properties (Chemical & Functional Properties of Food Components)

652 Pages·2007·8.06 MB·English

by  Carmen Socaciu

Food
Colorants
Chemical and
Functional
Properties
Chemical and Functional Properties of Food Components Series
SERIES EDITOR
Zdzisław E. Sikorski
Food Colorants: Chemical and Functional Properties
Edited by Carmen Socaciu
Mineral Components in Foods
Edited by Piotr Szefer and Jerome O. Nriagu
Chemical and Functional Properties of Food Components, Third Edition
Edited by Zdzisław E. Sikorski
Carcinogenic and Anticarcinogenic Food Components
Edited by Wanda Baer-Dubowska, Agnieszka Bartoszek and Danuta Malejka-Giganti
Methods of Analysis of Food Components and Additives
Edited by Semih Ötleş
Toxins in Food
Edited by Waldemar M. Dąbrowski and Zdzisław E. Sikorski
Chemical and Functional Properties of Food Saccharides
Edited by Piotr Tomasik
Chemical and Functional Properties of Food Lipids
Edited by Zdzisław E. Sikorski and Anna Kolakowska
Chemical and Functional Properties of Food Proteins
Edited by Zdzisław E. Sikorski
Food
Colorants
Chemical and
Functional
Properties
EDITED BY
Carmen Socaciu
University of Agricultural Science
and Veterinary Medicine
Cliy-Napoca, Romania
Boca Raton London New York
CRC Press is an imprint of the
Taylor & Francis Group, an informa business
9357_C000.fm Page iv Friday, August 17, 2007 12:36 PM
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Library of Congress Cataloging-in-Publication Data
Food colorants : chemical and functional properties / editor, Carmen Socaciu.
p. ; cm. -- (Chemical and functional properties of food components series)
Includes bibliographical references and index.
ISBN 978-0-8493-9357-0 (hardcover : alk. paper) 1. Coloring matter in food. 2.
Color of food. 3. Food additives--Specifications. 4. Coloring matter. I. Socaciu,
Carmen. II. Title. III. Series.
[DNLM: 1. Food Coloring Agents--chemistry. QU 50 F6861 2007]
TP456.C65F6698 2007
664’.062--dc22 2007006957
Visit the Taylor & Francis Web site at
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9357_C000.fm Page v Friday, August 17, 2007 12:36 PM
Table of Contents
SECTION 1
1 Physics of Color...............................................................................................3
Horst A. Diehl
SECTION 2 Biochemistry of Color: Pigments
2.1 Chlorophylls: Properties, Biosynthesis, Degradation and Functions............25
Ursula Maria Lanfer Marquez and Patrícia Sinnecker
2.2 Carotenoids as Natural Colorants..................................................................51
Semih Ötles and Özlem Çagindi
2.3 Stability and Analysis of Phenolic Pigments................................................71
Pierre Brat, Franck Tourniaire, and Marie Josèphe Amiot-Carlin
2.4 N-Heterocyclic Pigments: Betalains..............................................................87
Florian C. Stintzing and Reinhold Carle
2.5 Other Natural Pigments...............................................................................101
Adela M. Pintea
SECTION 3 Pigment Stability, Bioavailability, and
Impacts on Human Health
3.1 Plant Pigments as Bioactive Substances......................................................127
Marie Josèphe Amiot-Carlin, Caroline Babot-Laurent, and Franck Tourniaire
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3.2 Bioavailability of Natural Pigments.............................................................147
Alexandrine During
3.3 Antioxidant and Prooxidant Actions and Stabilities of Carotenoids
In Vitro and In Vivo and Carotenoid Oxidation Products...........................177
Catherine Caris-Veyrat
SECTION 4 Food Pigments: Major Sources and
Stability during Storage and Processing
4.1 Chlorophylls in Foods: Sources and Stability.............................................195
Ursula Maria Lanfer Marquez and Patrícia Sinnecker
4.2 Carotenoids in Foods: Sources and Stability during Processing
and Storage...................................................................................................213
Adriana Z. Mercadante
4.3 Anthocyanins in Foods: Occurrence and Physicochemical
Properties......................................................................................................241
Adriana Z. Mercadante and Florinda O. Bobbio
4.4 Betalains in Food: Occurrence, Stability, and Postharvest
Modifications................................................................................................277
Florian C. Stintzing and Reinhold Carle
SECTION 5 Food Colorant Production
5.1 Updated Technologies for Extracting and Formulating Food
Colorants......................................................................................................303
Carmen Socaciu
5.2 Food Colorants Derived from Natural Sources by Processing...................329
Adela M. Pintea
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5.3 Biotechnology of Food Colorant Production..............................................347
Paul D. Matthews and Eleanore T. Wurtzel
5.4 Pigments from Microalgae and Microorganisms: Sources of
Food Colorants.............................................................................................399
Laurent Dufossé
SECTION 6 Analysis of Pigments and Colorants
6.1 Analysis of Chlorophylls.............................................................................429
Ursula Maria Lanfer Marquez and Patrícia Sinnecker
6.2 Analysis of Carotenoids...............................................................................447
Adriana Z. Mercadante
6.3 Analysis of Anthocyanins............................................................................479
M. Mónica Giusti and Pu Jing
6.4 Analysis of Betalains...................................................................................507
Florian C. Stintzing and Reinhold Carle
6.5 Analysis of Other Natural Food Colorants..................................................521
Carmen Socaciu
6.6 Analysis of Synthetic Food Colorants.........................................................533
Carmen Socaciu
SECTION 7 Quality and Safety of Food Colorants
7.1 Colorants and Food Quality Management...................................................551
Pieternel Luning, Marjolein Van der Spiegel,
and Willem J. Marcelis
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7.2 Natural Pigments as Food Colorants...........................................................583
Carmen Socaciu
7.3 Synthetic Colorants......................................................................................603
Adela M. Pintea
Index......................................................................................................................617
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Preface
We live, more and more, in a globalized society, looking to cycles and chains that
integrate knowledge and interdisciplinary areas, looking for the welfare and health
of human beings.
In this context, a scientific approach related to food colorants should follow the
“chain” from light to health, looking to pigments as key molecules able to transfer
light energy to the biochemical and sensorial properties of cells, tissues, organisms,
and finally to be used as ingredients to improve food quality, safety, and appearance.
Therefore, this book may be thought of as a monograph that provides integrative
images of the scientific characteristics, functionalities, and applications of color
molecules (pigments) as colorants in food science and technology, and finally their
impacts on health.
The seven sections in this book deal with updated information about the rela-
tionships of the chemical natures and functional properties of various natural pig-
ments and synthetic molecules that are used to color food. Sections 1 through 3
develop fundamental aspects regarding the physics and (bio)chemistry of color and
mechanistic views of the stability and availability of pigments, looking to their
actions in vitro and in vivo and to indicators of their impacts on health. Sections 4
and 5 discuss technological aspects regarding the occurrence of pigments in food
matrices, stability during storage and processing, the production of food colorants
by conventional technologies, new environmentally friendly technologies and for-
mulations, and, most important, advanced biotechnologies for producing natural
colorants. Analysis of natural and synthetic colorants and advanced techniques
developed in recent years are covered in Section 6. Finally, Section 7 details colorant
quality and safety supervision, assessment of possible risks, and quality assurance
related to international regulations. Lists of formerly and newly approved colorants
in the food additive category are also discussed.
Each Section provides new information about the main classes of pigments:
chlorophylls, carotenoids, polyphenols, especially colored flavonoids and anthocy-
ans, betalains, and other natural pigments (curcuminoids, monascinoides, cochineal
lacs, carmine, caramel) and synthetic colorants. New approaches to the biosynthesis
of colorants by microalgae and microorganisms and the use of genetic engineering
to produce colorants are updated based on progress reported in recent years. The
information available in current world literature is critically evaluated and presented
in a concise and systematic form.
Many structure–function relationships of food colorants are stressed in this book,
helping readers understand the effects of their biosynthesis, structures, and function
modifications during food storage and processing conditions, and their influences
on food quality and safety. This knowledge is necessary to control the rate of