Open AccessCarotenoids: Source of Food Colour and its Benefits
Author(s) -
K Naganandhini,
| Swathi,
Radha Palaniswamy
Publication year - 2020
Publication title -
international journal of modern trends in science and technology
Language(s) - English
Resource type - Journals
ISSN - 2455-3778
DOI - 10.46501/ijmtst060707
Subject(s) - natural food , food science , organoleptic , flavour , food additive , carotenoid , health benefits , food quality , shelf life , taste , food products , orange (colour) , food industry , ingredient , human health , food processing , microbiology and biotechnology , biology , traditional medicine , medicine , environmental health
Food colour or food additives are widely used in a food industries, to enhance the organoleptic (colour,flavour, appurtenance, taste and texture) quality to food. To protect and increase the shelf life of food,additives are incorporated into it, normally food additive or food colorant from synthetic origin are mostlyused in food industry. Colours like yellow, orange, red, green etc. are highly preferred in soft drinks, candies,bakery products etc. which carries some adverse effects on human health such as allergic reactions,hyperactivity, carcinoma etc. An alternative is to use natural food colorant/additive from natural sources inthe form of carotenoids which can be incorporated into food with medicinal value or health benefits.