Progress in the application of natural plant pigments in food processing
Application of natural plant pigments in food
In traditional diets, people pay more attention to the combination of color, fragrance and taste, and like to eat things with good sensory perception. Food pigments can improve the color of food. As an important food additive, they are widely used in food processing, production and research. They are mainly divided into two types: artificial synthetic food pigments and natural food pigments. Artificial synthetic pigments such as amaranth, carmine, lemon yellow, etc. have low cost, diverse tones and bright colors; natural food pigments such as anthocyanins, lycopene, carotenoids, cochineal red, etc.
According to the color of the pigment, it is divided into green, red, yellow and black, which are the most widely used pigments. Among them, there are more plants containing red pigments and yellow pigments and they are widely used. They are mainly used in some side dishes such as beverages, ice cream, candy, biscuits, canned food, etc.; the sources of green pigments and melanin are less, and they are mainly used in staple foods such as pastries and baked foods. These plant pigments not only have rich colors to improve the color of food, but also can be used as condiments to meet people's needs for food.
Optimization of coloring function
Natural plant pigments can provide natural color for food. For example, natural plant pigments of carotenoids, such as β-carotene, can make food appear orange-yellow. It is widely used in the coloring of foods such as juices and cakes. Compared with synthetic pigments, its coloring effect is more natural and can give consumers a visual experience closer to natural food. In addition, flavonoid plant pigments will show different colors under different pH conditions and can be used in some foods that have special requirements for color changes. For example, in some acidic beverages, flavonoid pigments can adjust the appropriate color according to the acidity of the beverage to increase the attractiveness of the product.
Impact on food quality
Anti-oxidant raw material:
In the processing of fruits and vegetables, the antioxidant effect of natural plant pigments is particularly prominent. Many plant pigments such as anthocyanins and carotenoids have antioxidant activity. They can inhibit the activity of oxidases, protect the natural pigments in fruits and vegetables, and maintain their color and flavor. For example, in the processing of apple juice, adding extracts containing antioxidant plant pigments can reduce the browning of juice during storage and extend its shelf life. In addition, plant pigments can also synergize with other antioxidants in fruits and vegetables to enhance the antioxidant effect. This helps maintain the nutritional content of food and reduce nutritional losses caused by oxidation reactions.
Improve flavor:
Some plant pigments can not only play a coloring function, but also bring special flavors to food. For example, natural pigments extracted from vanilla plants may have a light vanilla flavor. When used in food processing such as ice cream and desserts, they can not only color but also increase the flavor layering.
Natural plant pigments have made significant progress in food processing. In food processing, they not only provide natural color, but also have many positive effects on food quality, and the development of processing technology is also constantly promoting their application.