CAROTENOIDS AS NATURAL COLORANT : A REVIEW
<p>Color is quality attribute that is usually used by consumer as first assessment to choose the food product. However, food processing is one of process which can degrade the food’s color, so the colorant is usually added. On this era, consumer tend to choose food products that have functiona...
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| Language: | English |
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Department of Food Technology
2020-12-01
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| Series: | Food ScienTech Journal |
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| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/9940 |
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| author | Fany Dwi Wahyuni Ila Maratush Shalihah Winda Nurtiana |
| author_facet | Fany Dwi Wahyuni Ila Maratush Shalihah Winda Nurtiana |
| author_sort | Fany Dwi Wahyuni |
| collection | DOAJ |
| description | <p>Color is quality attribute that is usually used by consumer as first assessment to choose the food product. However, food processing is one of process which can degrade the food’s color, so the colorant is usually added. On this era, consumer tend to choose food products that have functional benefit. One of natural colorant which has it is carotenoids. Carotenoids gives red, orange, and yellowish. Carotenoids are divided into two groups, carotene and xanthophyll. Carotene consists of α-carotene, β-carotene, γ-carotene, and lycopene. Meanwhile, xanthophyll consists of β-cryptoxanthin, lutein, zeaxanthin, astaxanthin, fucoxanthin, and peridinin. This pigment is lipophilic so it can dissolve in oils and organics solvents and is quite resistant to heating, however it can be very easily degraded in acidic, light, and oxygen condition. Beside act as colorant, this pigment can act as antioxidant and provitamin A. The source of carotenoids is widely spread in flowers, fruits, tubers, leaves, and fruit peels. Extraction of this pigment can be done in three ways, there are maceration extraction, supercritical fluid extraction, and enzymatic extraction.</p> |
| format | Article |
| id | doaj-art-4c315f410a0141479f12be457e46b620 |
| institution | Kabale University |
| issn | 2685-4279 2715-422X |
| language | English |
| publishDate | 2020-12-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj-art-4c315f410a0141479f12be457e46b6202025-01-08T00:28:11ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2020-12-01229410210.33512/fsj.v2i2.99406735CAROTENOIDS AS NATURAL COLORANT : A REVIEWFany Dwi Wahyuni0Ila Maratush Shalihah1Winda Nurtiana2Department of Food Technology Universitas Sultan Ageng TirtayasaDepartment of Food Technology Universitas Sultan Ageng TirtayasaDepartment of Food Technology Universitas Sultan Ageng Tirtayasa<p>Color is quality attribute that is usually used by consumer as first assessment to choose the food product. However, food processing is one of process which can degrade the food’s color, so the colorant is usually added. On this era, consumer tend to choose food products that have functional benefit. One of natural colorant which has it is carotenoids. Carotenoids gives red, orange, and yellowish. Carotenoids are divided into two groups, carotene and xanthophyll. Carotene consists of α-carotene, β-carotene, γ-carotene, and lycopene. Meanwhile, xanthophyll consists of β-cryptoxanthin, lutein, zeaxanthin, astaxanthin, fucoxanthin, and peridinin. This pigment is lipophilic so it can dissolve in oils and organics solvents and is quite resistant to heating, however it can be very easily degraded in acidic, light, and oxygen condition. Beside act as colorant, this pigment can act as antioxidant and provitamin A. The source of carotenoids is widely spread in flowers, fruits, tubers, leaves, and fruit peels. Extraction of this pigment can be done in three ways, there are maceration extraction, supercritical fluid extraction, and enzymatic extraction.</p>https://jurnal.untirta.ac.id/index.php/fsj/article/view/9940antioxidant, extraction, carotenoids, food colorant |
| spellingShingle | Fany Dwi Wahyuni Ila Maratush Shalihah Winda Nurtiana CAROTENOIDS AS NATURAL COLORANT : A REVIEW Food ScienTech Journal antioxidant, extraction, carotenoids, food colorant |
| title | CAROTENOIDS AS NATURAL COLORANT : A REVIEW |
| title_full | CAROTENOIDS AS NATURAL COLORANT : A REVIEW |
| title_fullStr | CAROTENOIDS AS NATURAL COLORANT : A REVIEW |
| title_full_unstemmed | CAROTENOIDS AS NATURAL COLORANT : A REVIEW |
| title_short | CAROTENOIDS AS NATURAL COLORANT : A REVIEW |
| title_sort | carotenoids as natural colorant a review |
| topic | antioxidant, extraction, carotenoids, food colorant |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/9940 |
| work_keys_str_mv | AT fanydwiwahyuni carotenoidsasnaturalcolorantareview AT ilamaratushshalihah carotenoidsasnaturalcolorantareview AT windanurtiana carotenoidsasnaturalcolorantareview |