Food Colorants: Chemical and Functional Properties

Description

Drawing on the expertise of internationally known, interdisciplinary scientists and researchers, Food Colorants: Chemical and Functional Properties provides an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and technology, as well as their impact on health. The book emphasizes the structure-function relationships... Read more

Drawing on the expertise of internationally known, interdisciplinary scientists and researchers, Food Colorants: Chemical and Functional Properties provides an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and technology, as well as their impact on health. The book emphasizes the structure-function relationships of pigment molecules to explain biosynthesis, modifications and degradation during storage and processing, and the effect of these changes on quality and safety. Understanding the rate and nature of degradation assists in selecting optimum processing parameters.

Beginning with an overview of the physics and biochemistry of color, the book focuses on the mechanics of pigment stability and bioavailability, and antioxidant and pro-oxidant action. It reviews the influence of pigments on health and metabolism, incorporating results of in vivo and in vitro studies. It addresses the occurrence of pigment in food matrices and their stability during processing and storage. Conventional technologies as well as new, environmentally friendly methods are presented along with recent advances in biotechnology to produce colorants. There is also a chapter on novel approaches to the biosynthesis of colorants by microalgae, microorganisms, and genetic engineering.

Contributions give significant attention to analytical methods and recent advances in detecting both natural and synthetic colorants, their quality, quantity, and degradation during processing and storage. The book rounds out its comprehensive coverage with a look at quality and safety risk assessments and international regulations, as well as lists of formerly and newly approved colorants and additives. Peer reviewed contributions and critical evaluations ensure a concise, systematic presentation of the relationships between the chemical nature and functional properties of various natural and synthetic pigments used to color food. Read less

Physics of Color, H.A. Diehl

BIOCHEMISTRY OF COLOR: PIGMENTS
Chlorophylls: Properties, Biosynthesis, Degradation and Functions, U.M. Lanfer Marquez and P. Sinnecker

Carotenoids as Natural Colorants, S. Ötles and Ö. Çagindi

Stability and Analysis of Phenolic Pigments, P. Brat, F. Tourniaire, and M. Josèphe Amiot

N-Heterocyclic Pigments: Betalains, F.C. Stintzing and R. Carle

Other Natural Pigments, A.M. Pintea

PIGMENT STABILITY, BIOAVAILABILITY, AND IMPACTS ON HUMAN HEALTH
Plant Pigments as Bioactive Substances, M. Josèphe Amiot, C. Babot-Laurent, and F. Tourniaire

Bioavailability of Natural Pigments, A. During

Antioxidant and Prooxidant Actions and Stabilities of Carotenoids In Vitro and In Vivo and Carotenoid Oxidation Products, C. Caris-Veyrat

FOOD PIGMENTS: MAJOR SOURCES AND STABILITY DURING STORAGE AND PROCESSING
Chlorophylls in Foods: Sources and Stability, U.M. Lanfer Marquez and P. Sinnecker

Carotenoids in Foods: Sources and Stability during Processing and Storage, A.Z. Mercadante

Anthocyanins in Foods: Occurrence and Physicochemical Properties, A.Z. Mercadante and F.O. Bobbio

Betalains in Food: Occurrence, Stability, and Postharvest Modifications, F.C. Stintzing and R. Carle

FOOD COLORANT PRODUCTION
Updated Technologies for Extracting and Formulating Food Colorants, C. Socaciu

Food Colorants Derived from Natural Sources by Processing, A.M. Pintea

Biotechnology of Food Colorant Production, P.D. Matthews and E.T. Wurtzel

Pigments from Microalgae and Microorganisms: Sources of Food Colorants, L. Dufossé

ANALYSIS OF PIGMENTS AND COLORANTS
Analysis of Chlorophylls, U.M. Lanfer Marquez and P. Sinnecker

Analysis of Carotenoids, A.Z. Mercadante

Analysis of Anthocyanins, M.M. Giusti and P. Jing

Analysis of Betalains, F.C. Stintzing and R. Carle

Analysis of Other Natural Food Colorants, C. Socaciu

Analysis of Synthetic Food Colorants, C. Socaciu

QUALITY AND SAFETY OF FOOD COLORANTS
Colorants and Food Quality Management, P. Luning, M. Van der Spiegel, and W.J. Marcelis

Natural Pigments as Food Colorants, C. Socaciu

Synthetic Colorants, A.M. Pintea

Index

Editor(s)

Biography

Carmen Socaciu

Food Colorants Chemical and Functional Properties

Description

Table of Contents

Editor(s)

Biography

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