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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Autores principales:	Fany Dwi Wahyuni, Ila Maratush Shalihah, Winda Nurtiana
Formato:	article
Lenguaje:	EN
Publicado:	Department of Food Technology 2020
Materias:	antioxidant, extraction, carotenoids, food colorant Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/4c315f410a0141479f12be457e46b620
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spelling	oai:doaj.org-article:4c315f410a0141479f12be457e46b6202021-12-01T14:01:06ZCAROTENOIDS AS NATURAL COLORANT : A REVIEW2685-42792715-422X10.33512/fsj.v2i2.9940https://doaj.org/article/4c315f410a0141479f12be457e46b6202020-12-01T00:00:00Zhttps://jurnal.untirta.ac.id/index.php/fsj/article/view/9940https://doaj.org/toc/2685-4279https://doaj.org/toc/2715-422X<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>Fany Dwi WahyuniIla Maratush ShalihahWinda NurtianaDepartment of Food Technologyarticleantioxidant, extraction, carotenoids, food colorantFood processing and manufactureTP368-456ENFood ScienTech Journal, Vol 2, Iss 2, Pp 94-102 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	antioxidant, extraction, carotenoids, food colorant Food processing and manufacture TP368-456
spellingShingle	antioxidant, extraction, carotenoids, food colorant Food processing and manufacture TP368-456 Fany Dwi Wahyuni Ila Maratush Shalihah Winda Nurtiana CAROTENOIDS AS NATURAL COLORANT : A REVIEW
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
author	Fany Dwi Wahyuni Ila Maratush Shalihah Winda Nurtiana
author_facet	Fany Dwi Wahyuni Ila Maratush Shalihah Winda Nurtiana
author_sort	Fany Dwi Wahyuni
title	CAROTENOIDS AS NATURAL COLORANT : A REVIEW
title_short	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_sort	carotenoids as natural colorant : a review
publisher	Department of Food Technology
publishDate	2020
url	https://doaj.org/article/4c315f410a0141479f12be457e46b620
work_keys_str_mv	AT fanydwiwahyuni carotenoidsasnaturalcolorantareview AT ilamaratushshalihah carotenoidsasnaturalcolorantareview AT windanurtiana carotenoidsasnaturalcolorantareview
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CAROTENOIDS AS NATURAL COLORANT : A REVIEW

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