The market for natural colors for food applications is ever increasing. Consumers are seeking simpler and cleaner labels for their foods and are looking for alternatives to synthetic ingredients. As a result, interest in natural products... more
The market for natural colors for food applications is ever increasing. Consumers are seeking simpler and cleaner labels for their foods and are looking for alternatives to synthetic ingredients. As a result, interest in natural products including natural colorants is obvious. This review explores the potential of polyphenols and polyphenol derived molecules as colorants. Polyphenols are classified into flavonoids or non-flavonoids and are known for their antioxidant and biological activity.
