AI Article Synopsis
- * Their use is limited by instability in tough environmental conditions, but new physicochemical methods show promise for improving their stability in food products, enhancing flavor, texture, and bioactive qualities.
- * Recent research indicates natural pigments may improve gut health by balancing beneficial and harmful bacteria, reducing dysbiosis, and lowering inflammation linked to high-fat diets, highlighting their potential in dietary strategies.
Article Abstract
Natural pigments are increasingly favored in the food industry for their vibrant colors, fewer side effects and potential health benefits compared to synthetic pigments. However, their application in food industry is hindered by their instability under harsh environmental conditions. This review evaluates current strategies aimed at enhancing the stability and bioactivity of natural pigments. Advanced physicochemical methods have shown promise in enhancing the stability of natural pigments, enabling their incorporation into food products to enhance sensory attributes, texture, and bioactive properties. Moreover, recent studies demonstrated that most natural pigments offer health benefits. Importantly, they have been found to positively influence gut microbiota, in particular their regulation of the beneficial and harmful flora of the gut microbiome, the reduction of ecological dysbiosis through changes in the composition of the gut microbiome, and the alleviation of systemic inflammation caused by a high-fat diet in mice, suggesting a beneficial role in dietary interventions.
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| http://dx.doi.org/10.1016/j.foodchem.2024.140514 | DOI Listing |
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