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Natural colorant from marigold - chemistry and technology.

Sowbhagya, H. B. and Sampathu, S. R. and Krishnamurthy, N. (2004) Natural colorant from marigold - chemistry and technology. Food Reviews International, 20 (1). pp. 33-50.

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Natural pigments offer an alternative to synthetic dyes, but for successful application, an understanding of the chemical and physical properties of the pigment is essential. With the growing legislative restrictions on the use of synthetic colors, a reappraisal of natural plant pigments is taking place with a view to use them as possible colorants in foods. For natural pigments to be accepted as food colorants, legal sanction is a must. With the application of new innovations, natural pigments can become more cost effective and increase their competitiveness against certified dye and dye products. Marigold flowers, which are yellow to orange red in color, are a rich source of lutein, a carotenoid pigment. This pigment has acquired greater significance because of its antioxidant property and for its eye health protection. Although marigold flower extracts has been used in veterinary feeds, the potential use of marigold as a natural food colorant has not been exploited to the full extent due to the lack of information on its safety, stability, and compatibility in foods. This article deals with the chemistry, processing, and stability of the pigment and its application. AA

Item Type: Article
Uncontrolled Keywords: Marigold; Processing; Storage; Pigments; Natural colorant
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours
600 Technology > 03 Agriculture > 02 Horticulture
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Users 197 not found.
Date Deposited: 10 Aug 2011 11:40
Last Modified: 28 Dec 2011 09:48
URI: http://ir.cftri.com/id/eprint/4686

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