Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

TLDR

Natural food pigments, including anthocyanins, carotenoids, betalains, and chlorophylls, are increasingly produced worldwide, with the market projected to grow at 6.22 % CAGR from 2015 to 2019, yet their low stability during processing, storage, and commercialization leads to significant color loss compared to synthetic colorants. This review aims to summarize recent studies and patents that enhance anthocyanin stability in food systems, and to evaluate combined strategies and new materials that could improve their use as value‑added natural pigments. Stabilization methods examined include adding copigments such as polymers, phenolic compounds, and metals; removing oxygen during processing and storage; applying hard‑pan candy coating for blue, green, and brown colors; and employing various encapsulation techniques.

Abstract

Abstract The production of natural food pigments continues to grow worldwide. The global market is expected to grow at a compound annual growth rate of 6.22%, by revenue, over the period 2015 to 2019. Pigments such as anthocyanins, carotenoids, betalains, and chlorophylls have been used to color foods. However, there are challenges related to color losses during food processing, storage, and commercialization due to a low stability of natural pigments compared to synthetic colorants. This review summarizes the most recent studies and patents aimed at enhancing anthocyanin stability in food systems. The stabilizing methods include additions of copigment compounds, such as polymers, phenolic compounds, and metals. In addition, the exclusion of O 2 during processing and storage, hard‐panned candy coating methods for blue, green, and brown colors, and various encapsulation techniques were considered. Combining strategies and evaluating new materials capable of stabilizing anthocyanins will enhance their potential for use as value‐added natural food pigments.