Colorful and nutritious abundance: potential of natural pigment application in aquatic products

Ning Ding; Yongjie Zhou; Peipei Dou; Sam K. C. Chang; Ruifang Feng; Hui Hong; Yongkang Luo; Yuqing Tan

doi:10.48130/fia-0024-0023

Food Innovation and Advances (Jul 2024)

Colorful and nutritious abundance: potential of natural pigment application in aquatic products

Ning Ding,
Yongjie Zhou,
Peipei Dou,
Sam K. C. Chang,
Ruifang Feng,
Hui Hong,
Yongkang Luo,
Yuqing Tan

Affiliations

Ning Ding: Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Yongjie Zhou: Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Peipei Dou: Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Sam K. C. Chang: Department of Food Science, Nutrition and Health Promotion, Mississippi State University, MS 39762, USA
Ruifang Feng: Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Hui Hong: Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Yongkang Luo: Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Yuqing Tan: Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

DOI: https://doi.org/10.48130/fia-0024-0023
Journal volume & issue: Vol. 3, no. 3
pp. 232 – 243

Abstract

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The promising future of natural colors in the food industry aligns with the shift in consumer preference toward healthier food options. These naturally derived ingredients gradually replace their artificial counterparts and find applications in a wide range of food categories, and aquatic products have emerged as one of them. In this work, we introduced the characteristics and extraction of several main types of natural pigments and also explored the positive outcomes of integrating the pigments, such as carotenoids, curcumin, anthocyanins, and betalains, in aquatic product processing and preservation. Their outstanding antioxidant and dyeing properties contribute to the production and storage of various aquatic products. This review aims to provide a comprehensive understanding of the current state of natural pigment applications in aquatic products and to provide inspiration for future research and industry practices.

Published in Food Innovation and Advances

ISSN: 2836-774X (Online)
Publisher: Maximum Academic Press
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture; Technology: Chemical technology: Biotechnology
Website: https://www.maxapress.com/fia

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