Food colours of plant origin.

Abstract

Abstract Pigments of plant origin are gaining importance globally as a potential source of natural food colours for their versatility and so as to avoid a variety of health hazards caused by synthetic colours. Colour has been added to our foods in one or another form for centuries. Earlier studies of food colours have focused mainly on synthetic colours and their chemistry, stability, metabolism and toxicity, but recent attention has been directed towards biochemical aspects of food colours of plant origin and their utilization studies. This review gives up-to-date information on various aspects of food colours such as history, types, sources, uses, chemistry, properties, colour additives and regulations for use.