ABSTRACT
The appearance of foods, especially color, is one of the major contributors to consumers’ food choices. Color level also influences the sweetness and flavor of foods (1-3). Pigments in plants are responsible for the coloration of fruits and vegetables. Naturally occurring pigments from
plants are generally considered safe due to their presence in edible plant materials and are exempt from the toxicological testing that synthetic dyes must undergo. Consumers’ preferences are shifting from synthetic food dyes to natural food colorants due to a perceived health concern and potential health benefit of some pigments: β-carotene is a nutrient precursor of vitamin A, chlorophyll
associated with decreasing the risk of several types of cancer, and phenolic anthocyanins in wines have been implicated in reducing heart disease (4, 5).
