Natural pigments: Carotenoids, anthocyanins, and betalains - Characteristics, biosynthesis, processing, and stability

F. Delgado-Vargas; A. R. Jiménez; O. Paredes-López; F. J. Francis

doi:10.1080/10408690091189257

Natural pigments: Carotenoids, anthocyanins, and betalains - Characteristics, biosynthesis, processing, and stability

F. Delgado-Vargas, A. R. Jiménez, O. Paredes-López, F. J. Francis

Centro de Desarrollo de Productos Bióticos (CEPROBI)

Research output: Contribution to journal › Article › peer-review

1012 Scopus citations

Abstract

Pigments are present in all living matter and provide attractive colors and play basic roles in the development of organisms. Human beings, like most animals, come in contact with their surroundings through color, and things can or cannot be acceptable based on their color characteristics. This review presents the basic information about pigments focusing attention on the natural ones; it emphasizes the principal plant pigments: carotenoids, anthocyanins, and betalains. Special considerations are given to their salient characteristics; to their biosynthesis, taking into account the biochemical and molecular biology information generated in their elucidation; and to the processing and stability properties of these compounds as food colorants.

Original language	English
Pages (from-to)	173-289
Number of pages	117
Journal	Critical Reviews in Food Science and Nutrition
Volume	40
Issue number	3
DOIs	https://doi.org/10.1080/10408690091189257
State	Published - 2000

Keywords

Betacyanin
Betaxanthin
Carotene
Color
Food
Xanthophyll

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10.1080/10408690091189257

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title = "Natural pigments: Carotenoids, anthocyanins, and betalains - Characteristics, biosynthesis, processing, and stability",

abstract = "Pigments are present in all living matter and provide attractive colors and play basic roles in the development of organisms. Human beings, like most animals, come in contact with their surroundings through color, and things can or cannot be acceptable based on their color characteristics. This review presents the basic information about pigments focusing attention on the natural ones; it emphasizes the principal plant pigments: carotenoids, anthocyanins, and betalains. Special considerations are given to their salient characteristics; to their biosynthesis, taking into account the biochemical and molecular biology information generated in their elucidation; and to the processing and stability properties of these compounds as food colorants.",

keywords = "Betacyanin, Betaxanthin, Carotene, Color, Food, Xanthophyll",

author = "F. Delgado-Vargas and Jim{\'e}nez, {A. R.} and O. Paredes-L{\'o}pez and Francis, {F. J.}",

note = "Funding Information: FDV, ARJ, and OPL acknowledge the finan cial support received from the Consejo Nacional de Ciencia y Tecnolog{\'i}a, M{\'e}xico (CONACYT); ARJ also acknowledges the support from the Instituto Polit{\'e}cnico Nacional (IPN) on natural pigment studies.",

year = "2000",

doi = "10.1080/10408690091189257",

language = "Ingl{\'e}s",

volume = "40",

pages = "173--289",

journal = "Critical Reviews in Food Science and Nutrition",

issn = "1040-8398",

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T2 - Carotenoids, anthocyanins, and betalains - Characteristics, biosynthesis, processing, and stability

AU - Delgado-Vargas, F.

AU - Jiménez, A. R.

AU - Paredes-López, O.

AU - Francis, F. J.

N1 - Funding Information: FDV, ARJ, and OPL acknowledge the finan cial support received from the Consejo Nacional de Ciencia y Tecnología, México (CONACYT); ARJ also acknowledges the support from the Instituto Politécnico Nacional (IPN) on natural pigment studies.

PY - 2000

Y1 - 2000

N2 - Pigments are present in all living matter and provide attractive colors and play basic roles in the development of organisms. Human beings, like most animals, come in contact with their surroundings through color, and things can or cannot be acceptable based on their color characteristics. This review presents the basic information about pigments focusing attention on the natural ones; it emphasizes the principal plant pigments: carotenoids, anthocyanins, and betalains. Special considerations are given to their salient characteristics; to their biosynthesis, taking into account the biochemical and molecular biology information generated in their elucidation; and to the processing and stability properties of these compounds as food colorants.

AB - Pigments are present in all living matter and provide attractive colors and play basic roles in the development of organisms. Human beings, like most animals, come in contact with their surroundings through color, and things can or cannot be acceptable based on their color characteristics. This review presents the basic information about pigments focusing attention on the natural ones; it emphasizes the principal plant pigments: carotenoids, anthocyanins, and betalains. Special considerations are given to their salient characteristics; to their biosynthesis, taking into account the biochemical and molecular biology information generated in their elucidation; and to the processing and stability properties of these compounds as food colorants.

KW - Betacyanin

KW - Betaxanthin

KW - Carotene

KW - Color

KW - Food

KW - Xanthophyll

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DO - 10.1080/10408690091189257

M3 - Artículo

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VL - 40

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JO - Critical Reviews in Food Science and Nutrition

JF - Critical Reviews in Food Science and Nutrition

IS - 3

ER -

Natural pigments: Carotenoids, anthocyanins, and betalains - Characteristics, biosynthesis, processing, and stability

Abstract

Keywords

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