Handbook on Natural Pigments in Food and Beverages : Industrial Applications for Improving Food Color / Ralf Schweiggert, editor.

Format:

Book

Contributor:

Schweiggert, Ralf, editor.

Series:

Woodhead Publishing in food science, technology, and nutrition.

Woodhead Publishing Series in Food Science, Technology and Nutrition

Language:

English

Subjects (All):

Coloring matter in food.

Coloring matter in food--Handbooks, manuals, etc.

Physical Description:

1 online resource (643 pages)

Edition:

Second edition.

Place of Publication:

Oxford : Woodhead Publishing, [2024]

Summary:

Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product.

Contents:

Front Cover

Handbook on Natural Pigments in Food and Beverages

Copyright Page

Contents

List of contributors

One. Consumer expectations, sustainability, and legal framework for natural colorants

1 Food color and coloring food: quality, differentiation and regulatory requirements

1.1 Introduction

1.1.1 Why color food? A historic overview

1.1.2 Why color food? The situation today

1.2 Coloring principles used for food coloring

1.2.1 Naturalness of natural food coloring

1.2.2 Coloring principles from food

1.2.2.1 Coloring food with food

1.2.2.2 Coloring principles selectively extracted from edible natural sources, not modified

1.2.3 Coloring principles derived from nonedible raw materials, not modified

1.2.4 Nature-identical colors (organic pigments)

1.2.5 Colors derived from natural raw materials but with modifications of the coloring principle

1.2.6 Coloring principle is formed through heating

1.2.6.1 Caramel

1.2.6.2 Vegetable carbon

1.2.7 Inorganic pigments

1.2.8 Artificial colors

1.3 Coloring food with food

1.3.1 Imparting color to food with colorful food that is consumed as such

1.3.2 Imparting color to food with Coloring Foods

1.4 Food colors: EU regulations

1.5 Guidance notes and NATCOL Code of Practice of Coloring Foods

1.6 Food color regulations in the United States

1.7 Color additives in other countries, outside the EU and United States

1.7.1 China

1.7.2 India

1.7.3 Japan

1.7.4 Thailand

1.7.5 Codex Alimentarius and other countries

1.8 Consumer expectations

1.8.1 "Natural" in the consumer's perception

1.8.2 Clean labeling and the future beyond: custom-designed food

References

2 On the psychological effects of food color

2.1 Introduction

2.2 Psychological effects of food color: setting sensory expectations.

2.2.1 Taste/flavor intensity

2.2.2 Interim summary

2.2.3 On the disconfirmation of expectation

2.2.4 Flavor identity

2.2.5 Interim summary

2.3 Names, brands, and colors

2.4 Psychological effects of food color on behavior

2.4.1 Off-coloring in food

2.4.2 Artificial/natural

2.5 Marketing color

2.6 Individual differences in the psychological effects of color

2.6.1 Cross-cultural differences

2.6.2 Developmental differences

2.6.3 Expertise and the psychological effects of food coloring

2.6.4 Genetic differences in the effect of color

2.6.5 Interim summary

2.7 On the future of color in food

2.8 Conclusion

3 Considerations about the sustainability of food colorants

3.1 Introduction

3.2 Approaches of sustainability measurement in the European Food Industry

3.2.1 Stakeholder survey

3.2.2 Life cycle analysis

3.2.3 Sustainability hot spot analysis

3.3 Case study: sustainability hot spot analysis of red food colorants

3.4 Outlook on further food additives

Two. General considerations about colors and natural colorants

4 Physical and biological fundamentals of color

4.1 General and historic considerations

4.1.1 Early views and discoveries around the nature of light and vision

4.1.2 Historic misunderstandings about colors and their formation

4.1.3 Subtractive and additive color mixing

4.1.4 From color mixing experiments to the biological nature of seeing colors

4.2 The biological fundamentals of (color) vision

4.2.1 Anatomy and functioning of the human eye

4.2.2 The photoreceptors: rod and cone cells

4.2.2.1 General aspects and scotopic versus photopic vision

4.2.2.2 Cone cells and color vision

4.2.2.3 Color vision deficiencies

4.2.3 Interim summary

4.3 The physical fundamentals of color.

4.3.1 Light absorption by organic compounds

4.3.2 Supramolecular interactions and their effects on color

4.3.3 Luminescence-based colors

4.3.4 Dichromatism-the Usambara effect

4.3.5 Light scattering and color

4.3.6 Interference colors

4.3.7 Diffraction

4.3.8 Colors in metals and transition metals

4.3.9 Vibrational colors-the blue of bulk water and ice

4.3.10 Further physical causes of color

5 Anthocyanins

5.1 Structural diversity of anthocyanins and their occurrence in food plants

5.2 Intrinsic and extrinsic factors having an impact on color evolution and anthocyanin stability

5.2.1 Compound structure

5.2.2 pH value

5.2.3 Intramolecular and intermolecular copigmentation, self-association

5.2.4 Metal complexation

5.2.5 Interaction of anthocyanins with food hydrocolloids

5.2.6 Deposition of anthocyanins in plant cells

5.2.7 Color range in intact plant matrices and in processed foods

5.3 Factors affecting anthocyanin stability upon processing and storage

5.3.1 Genuine plant enzyme activities and technical enzyme preparations

5.3.2 General effects of aw value and interaction with saccharides

5.3.3 Effects of light on anthocyanin stability

5.3.4 Susceptibility of anthocyanins toward thermal treatment

5.3.5 Ascorbic acid effects on anthocyanin stability

5.3.6 Sulfite application in food processing and its effects on anthocyanin color

5.3.7 Anthocyanin stabilization by technological means: microencapsulation and high-pressure techniques

5.3.8 Reactions of anthocyanins with other food components, oxygen, and metal ions

5.3.9 Typical anthocyanin degradation pathways

5.4 Future perspectives

6 Betalains

6.1 Introduction

6.2 Stability related to structure and degradation pathway

6.2.1 Isomerization

6.2.2 Deglycosylation.

6.2.3 Hydrolysis

6.2.4 Decarboxylation

6.2.5 Dehydrogenation

6.3 Factors affecting betalain stability

6.3.1 Betalain structure and concentration

6.3.2 Enzymes

6.3.3 pH

6.3.4 Water activity (aw-value)

6.3.5 Metals

6.3.6 Antioxidants

6.4 Effect of processing on betalain stability

6.4.1 Matrix effect

6.4.2 Effect of heat on betalain stability

6.5 Effect of storage conditions on betalain stability

6.5.1 Storage temperature

6.5.2 Light and UV radiation exposure

6.5.3 Oxygen exposure

6.6 Approaches for the production of betalain-based natural colorants

6.6.1 Extraction procedures

6.6.2 Micro- and ultrafiltration

6.6.3 Drying and pigment encapsulation

6.6.4 Fermentation

6.6.5 Callus and cell suspension cultures

6.7 Biological effects of betalains

6.8 Conclusion

7 Carotenoids

7.1 Introduction

7.1.1 Biosynthesis and distribution of carotenoids

7.1.2 Carotenoids in food

7.1.3 Bioavailability and bioactivity

7.2 Chemical and physical properties of carotenoids

7.2.1 Oxidation

7.2.2 E/Z-isomerization

7.3 Effects of food processing on the stability of carotenoids

7.3.1 Processing of tomatoes

7.3.2 Fruit juice production

7.3.3 Red pepper spice

7.3.4 Cooking of green vegetables

7.3.5 Egg yolk

7.3.6 Carotenoids as food colorants

7.4 Analytical perspectives

7.5 Conclusion

8 Chlorophylls

8.1 Introduction

8.2 Structure, localization, and function

8.3 Biosynthesis and catabolism

8.4 Structures present in foods

8.5 Biological actions

8.6 Analysis

8.6.1 Extraction

8.6.2 Preparation of standards

8.6.3 Chromatographic tools applied in chlorophyll analysis

8.6.4 Detection

8.6.4.1 UV/Vis spectroscopy

8.6.4.2 Fluorescence spectroscopy

8.6.4.3 Mass spectrometry.

8.6.4.4 Nuclear magnetic resonance

8.7 Chlorophylls as food additives

8.8 Future trends

9 Curcuminoids

9.1 Introduction

9.2 Chemical properties of curcumin

9.2.1 Biological activity of curcumin

9.2.2 Curcumin extraction

9.2.3 Factors impacting curcumins' application

9.2.3.1 pH impact on the solubility and color hue of curcumin

9.2.3.2 Metal complexes

9.3 Chemical degradation of curcumin

9.3.1 Autoxidation of curcumin

9.3.2 Radical scavenging by curcumin

9.3.3 Photooxidation of curcumin

9.3.4 Nonoxidative degradation of curcumin

9.3.5 Thermal stability of curcumin

9.4 Strategies to overcome the challenges of curcumin

9.4.1 Improving the stability of curcumin

9.4.1.1 Controlling the environmental conditions

9.4.1.2 Antioxidants

9.4.1.3 Stabilization using encapsulation technologies

9.5 Improving the solubility and dispersibility of curcumin

9.5.1 Crystal modification

9.5.2 Solvent impact on solubility

9.5.3 The temperature dependency of curcumin's solubility

9.5.4 Encapsulation technologies

9.6 Encapsulation technologies to overcome the challenges of curcumin

9.6.1 Micelles

9.6.2 Liposomes

9.6.3 Emulsions/oil particles

9.6.4 Biopolymer-based hydrogels

9.7 Conclusion

Three. Specific industrial applications of natural colorants

10 Coloring aqueous food types

10.1 Introduction

10.2 General note on coloring foods

10.3 Aqueous food systems challenges

10.3.1 Water activity

10.3.2 pH value or acidity

10.3.3 Ambient storage conditions

10.3.4 Particularities of curcumin, beetroot, and copper chlorophyllin

10.3.5 Liquid foods from dry powder

10.3.6 Labeling and supply for the global marketplace

10.4 Examples of aqueous food systems

10.4.1 Nonalcoholic beverages

10.4.1.1 Ready-to-drink beverages.

10.4.1.2 Dilute-to-taste drinks.

Notes:

Includes bibliographical references and index.

Description based on publisher supplied metadata and other sources.

Description based on print version record.

ISBN:

9780323996099

0323996094

OCLC:

1406410149