Production of Red Plant Pigments

  1. Fernández-López, José A. 1
  2. Obón, José M. 1
  1. 1 Universidad Politécnica de Cartagena
    info

    Universidad Politécnica de Cartagena

    Cartagena, España

    ROR https://ror.org/02k5kx966

Libro:
Reference Series in Phytochemistry

Editorial: Springer

ISSN: 2511-834X 2511-8358

ISBN: 9783031300370 9783031300370

Año de publicación: 2023

Páginas: 1-37

Tipo: Capítulo de Libro

DOI: 10.1007/978-3-031-30037-0_41-1 GOOGLE SCHOLAR lock_openAcceso abierto editor

Resumen

Natural red pigments are in great demand not only for their striking color but also for the added bioactive properties they confer. Their bioactive character gives them a beneficial metabolic effect on health, as evidenced by their protective action against human diseases. The interest in natural plant red pigments is part of society’s awareness regarding bio-healthy habits, where diet plays a key role. As the number of customers demanding increasingly natural products grows, companies and retailers feel the need to improve and meet the demands of their end-consumers, which has led to substantial commercial attention being paid to these products. Nowadays, food labels are closely scrutinized by consumers looking for clearly recognizable natural ingredients and prefer foods that display labels free of chemical additives. Researchers are concerned about these issues, and there are numerous papers on the production, stabilization, and applications of natural red pigments of a wide variety of origin and nature. Red colors in plants can be provided by three families of pigments: carotenoids, anthocyanins, and betacyanins. Although structurally quite different and with distinct chemical properties, all of them add to their colorant capacity, interesting bioactive characteristics that are highly valued by consumers.

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