Colorful and nutritious abundance: potential of natural pigment application in aquatic products
The promising future of natural colors in the food industry aligns with the shift in consumer preference toward healthier food options. These naturally derived ingredients gradually replace their artificial counterparts and find applications in a wide range of food categories, and aquatic products h...
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| Format: | Article |
| Language: | English |
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Maximum Academic Press
2024-07-01
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| Series: | Food Innovation and Advances |
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| Online Access: | https://www.maxapress.com/article/doi/10.48130/fia-0024-0023 |
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| author | Ning Ding Yongjie Zhou Peipei Dou Sam K. C. Chang Ruifang Feng Hui Hong Yongkang Luo Yuqing Tan |
| author_facet | Ning Ding Yongjie Zhou Peipei Dou Sam K. C. Chang Ruifang Feng Hui Hong Yongkang Luo Yuqing Tan |
| author_sort | Ning Ding |
| collection | DOAJ |
| description | The promising future of natural colors in the food industry aligns with the shift in consumer preference toward healthier food options. These naturally derived ingredients gradually replace their artificial counterparts and find applications in a wide range of food categories, and aquatic products have emerged as one of them. In this work, we introduced the characteristics and extraction of several main types of natural pigments and also explored the positive outcomes of integrating the pigments, such as carotenoids, curcumin, anthocyanins, and betalains, in aquatic product processing and preservation. Their outstanding antioxidant and dyeing properties contribute to the production and storage of various aquatic products. This review aims to provide a comprehensive understanding of the current state of natural pigment applications in aquatic products and to provide inspiration for future research and industry practices. |
| format | Article |
| id | doaj-art-0e904cbb229d49dfa9fc23bfc8d2d368 |
| institution | OA Journals |
| issn | 2836-774X |
| language | English |
| publishDate | 2024-07-01 |
| publisher | Maximum Academic Press |
| record_format | Article |
| series | Food Innovation and Advances |
| spelling | doaj-art-0e904cbb229d49dfa9fc23bfc8d2d3682025-08-20T02:12:30ZengMaximum Academic PressFood Innovation and Advances2836-774X2024-07-013323224310.48130/fia-0024-0023fia-0024-0023Colorful and nutritious abundance: potential of natural pigment application in aquatic productsNing Ding0Yongjie Zhou1Peipei Dou2Sam K. C. Chang3Ruifang Feng4Hui Hong5Yongkang Luo6Yuqing Tan7Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaBeijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaBeijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaDepartment of Food Science, Nutrition and Health Promotion, Mississippi State University, MS 39762, USABeijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaBeijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaBeijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaBeijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaThe promising future of natural colors in the food industry aligns with the shift in consumer preference toward healthier food options. These naturally derived ingredients gradually replace their artificial counterparts and find applications in a wide range of food categories, and aquatic products have emerged as one of them. In this work, we introduced the characteristics and extraction of several main types of natural pigments and also explored the positive outcomes of integrating the pigments, such as carotenoids, curcumin, anthocyanins, and betalains, in aquatic product processing and preservation. Their outstanding antioxidant and dyeing properties contribute to the production and storage of various aquatic products. This review aims to provide a comprehensive understanding of the current state of natural pigment applications in aquatic products and to provide inspiration for future research and industry practices.https://www.maxapress.com/article/doi/10.48130/fia-0024-0023natural pigmentsanthocyaninsbetalainscarotenoidsaquatic products |
| spellingShingle | Ning Ding Yongjie Zhou Peipei Dou Sam K. C. Chang Ruifang Feng Hui Hong Yongkang Luo Yuqing Tan Colorful and nutritious abundance: potential of natural pigment application in aquatic products Food Innovation and Advances natural pigments anthocyanins betalains carotenoids aquatic products |
| title | Colorful and nutritious abundance: potential of natural pigment application in aquatic products |
| title_full | Colorful and nutritious abundance: potential of natural pigment application in aquatic products |
| title_fullStr | Colorful and nutritious abundance: potential of natural pigment application in aquatic products |
| title_full_unstemmed | Colorful and nutritious abundance: potential of natural pigment application in aquatic products |
| title_short | Colorful and nutritious abundance: potential of natural pigment application in aquatic products |
| title_sort | colorful and nutritious abundance potential of natural pigment application in aquatic products |
| topic | natural pigments anthocyanins betalains carotenoids aquatic products |
| url | https://www.maxapress.com/article/doi/10.48130/fia-0024-0023 |
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