Edible floral pigments: Exploring flowers as natural biocolourants for food applications
DOI:
https://doi.org/10.14719/pst.8125Keywords:
bio colourants, extraction, food products, ornamental flowers, pigmentsAbstract
Celebrated for their aesthetic appeal, ornamental flowers are rich sources of vibrant pigments with potential applications beyond visual enhancement. This review explores the extraction and characterization of these natural pigments, emphasizing their viability as eco-friendly alternatives to synthetic colorants in the food industry. With increasing consumer preference for clean-label and sustainable ingredients, natural pigments derived from flowers present an attractive option for food coloration. Their application extends to improving the visual appeal of food products, replacing artificial dyes and supporting the growing demand for plant-based and naturally derived formulations. The study highlights the functional properties of floral pigments, their stability under various processing conditions and their potential role in enhancing both the nutritional and sensory attributes of a food. Furthermore, as sustainability remains a key focus in modern food production, ornamental flowers emerge as a valuable and renewable source of natural colorants. Their integration into food systems aligns with the industry's shift toward environmentally responsible and health-conscious innovations. This review underscores the promising role of floral pigments in shaping the future of food colouring, offering an innovative approach that meets regulatory, environmental and consumer-driven requirements. By leveraging these botanical resources, the food industry can advance toward safer, more sustainable and visually appealing product formulations, reinforcing the ongoing transition to greener and healthier alternatives.
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