Natural food colorants obtained from algae and their functional properties

Colour is one of the major features that fascinate the customers and makes the foods more allurement. Due to changes of customer demands and countries’ legislations, usage of synthetic colorants is being decreased every day and food industry tends to use natural colorant. Algae have recently gained...

Full description

Saved in:
Bibliographic Details
Published inTurkish journal of agriculture : food science and technology Vol. 9; no. 6; pp. 1193 - 1194
Main Authors İlter,Işıl, Akyıl,Saniye, Koç,Mehmet, Kaymak-Ertekin,Figen
Format Journal Article
LanguageEnglish
Published Turkish Science and Technology Publishing (TURSTEP) 01.06.2021
Subjects
Bilim-Teknoloji
Biyoloji
Ziraat
Sivas
Türkiye
Functional properties
Natural food colourant
Algae
Phycobiliprotein
Carotenoid
Online AccessGet full text

Cover

More Information
Summary:Colour is one of the major features that fascinate the customers and makes the foods more allurement. Due to changes of customer demands and countries’ legislations, usage of synthetic colorants is being decreased every day and food industry tends to use natural colorant. Algae have recently gained importance owing to a sustainable natural source of colorant. Algae can rapidly increase their biomass compared to plants thus they produce more pigments. This review covers the subjects about the functional properties and usage areas of natural colorants obtained from algae; phycocyanin, phycoerythrin, astaxanthin, canthaxanthin, β-carotene, lutein, fucoxanthin.
ISSN:2148-127X
DOI:10.24925/turjaf.v9i6.1193-1194.1281