chapter  19
14 Pages

Natural Colorants as Bioactive Agents in Functional Foods

The focus of this monograph is to provide an introduction to the world of natural food colorant compounds, specically carotenoids and anthocyanins. These two classes of colorants are readily available from several plant sources and are often recognized by the vibrant colors they produce. Consumers often select food by what is appealing to the eye and frequently color is the deciding factor. Regardless of whether the color indicates a certain avor or serves as an indicator of quality to the item, consumer choice is dependent on this visual property.