Open AccessAlglerden Elde Edilen ve Gıdalarda Doğal Renklendirici Olarak Kullanılan Pigmentler ve Fonksiyonel Özellikleri
Author(s) -
Işıl İlter,
Saniye Akyıl,
Mehmet Koç,
Figen KaymakErtekin
Publication year - 2021
Publication title -
türk tarım - gıda bilim ve teknoloji dergisi
Language(s) - English
Resource type - Journals
ISSN - 2148-127X
DOI - 10.24925/turjaf.v9i6.1193-1194.4556
Subject(s) - canthaxanthin , phycocyanin , spirulina (dietary supplement) , astaxanthin , lutein , algae , natural food , food science , environmental science , chemistry , botany , carotenoid , raw material , biology , cyanobacteria , organic chemistry , genetics , bacteria
Colour is one of the major features that fascinate the customers and makes the foods more allurement. Due to changes of customer demands and countries’ legislations, usage of synthetic colorants is being decreased every day and food industry tends to use natural colorant. Algae have recently gained importance owing to a sustainable natural source of colorant. Algae can rapidly increase their biomass compared to plants thus they produce more pigments. This review covers the subjects about the functional properties and usage areas of natural colorants obtained from algae; phycocyanin, phycoerythrin, astaxanthin, canthaxanthin, β-carotene, lutein, fucoxanthin.