Natural Food Colorants Obtained from Algae and Their Functional Properties

Işıl İlter, Saniye Akyıl, Mehmet Koç, Figen Kaymak-Ertekin

Abstract


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.

Keywords


Algae; Natural food colourant; Functional properties; Carotenoid; Phycobiliprotein

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DOI: https://doi.org/10.24925/turjaf.v9i6.1193-1194.4556

 Creative Commons License
This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed by the following national and international scientific indexing services: