Natural food coloring refers to pigments extracted or prepared from plants, animals, microorganisms or other natural sources for coloring food. These pigments are naturally produced due to biochemical reactions in living organisms and do not contain synthetic chemical components. Natural Food Colorants,Natural Food Pigments, natural food color Xi'an Day Natural Inc. , https://herb.dayqc.com
what is natural food color?
Natural food colors can be divided into the following categories according to their source:
1. Plant pigments: This is the most common source of natural food pigments, including pigments derived from a variety of fruits, vegetables, flowers, and plant roots. For example, red beets can provide red pigments, carrots can provide orange pigments, turmeric can provide yellow pigments, and blueberries and purple potatoes can provide purple and blue pigments.
2. Animal pigments: These pigments are rare and usually come from the tissues or excretions of certain animals. For example, cochineal is a red pigment derived from the cochineal insects that live on certain cacti.
3. Microbial pigments: Some microorganisms, such as monascus, can produce specific pigments, such as monascus red pigments.
4. Mineral pigments: Although less used, certain inorganic minerals can also be used as natural food pigments, such as titanium dioxide (white) and iron oxide (red, yellow and black). However, due to possible toxicity issues with some mineral pigments, their use is often severely restricted or banned.
Natural food colors are generally considered safer and healthier than synthetic colors due to their nature. However, their color stability, heat resistance, light resistance, and interaction with other food ingredients may not be as good as synthetic pigments, so their application in the food industry sometimes presents some challenges. At the same time, the extraction and processing of natural pigments can also affect their cost and sustainability. Nevertheless, as consumer concerns about food safety and health increase, the demand for natural food coloring is growing.
Knowledge of eating tomatoes
Natural Tomato Red Pigment: Lycopene
Lycopene is one of the most abundant carotenoid pigments found in nature. In plant leaves, the vibrant colors of lycopene and other carotenoids are usually hidden by chlorophyll. However, as plants mature, the breakdown of chlorophyll allows the red color of lycopene and other carotenoids to become visible.
In various fruits and vegetables, the lycopene content varies significantly. For example, in 100 grams of tomato, you can find between 0.2 and 20 mg of lycopene; watermelon contains 2.3 to 7.2 mg; pink guava has 5.23 to 5.50 mg; papaya ranges from 0.1 to 5.3 mg; pink grapefruit contains 0.35 to 3.36 mg; carrots have 0.65 to 0.78 mg; pumpkin provides 0.38 to 0.46 mg; sweet potato has only 0.02 to 0.11 mg; and apricots contain 0.01 to 0.05 mg of lycopene.
Tomatoes are a natural reservoir for lycopene, containing over 20 different carotenoids such as alpha-carotene, beta-carotene, lutein, and zeaxanthin. Lycopene makes up approximately 80% to 90% of these compounds, making tomatoes one of the richest natural sources of this powerful antioxidant.
As fruits ripen, the lycopene content increases rapidly. The redness of a tomato is often a good indicator of its lycopene levels. Fresh tomatoes typically contain 3 to 5 mg of lycopene per 100 grams, with some high-yield varieties reaching up to 20 mg. Yellow tomatoes, on the other hand, contain only about 0.5 mg per 100 grams. Summer-grown tomatoes tend to have higher lycopene levels than those grown in winter, and greenhouse-grown tomatoes generally have less lycopene compared to those grown outdoors.
Lycopene has been recognized as a strong defender against cancer. Studies show that it is the most effective carotenoid at scavenging reactive oxygen species, which can cause cellular damage. It has been linked to a reduced risk of various cancers, including prostate and lung cancer. Research also suggests that higher blood levels of lycopene correlate with lower cancer incidence.
In a study conducted in Italy in 1994, researchers observed that individuals who consumed more tomatoes had a 50% lower risk of developing digestive tract cancers. Similarly, a Harvard study involving over 48,000 men found that those who ate at least 10 tomato-based products per week had a 34% reduced risk of prostate cancer. Women with higher lycopene levels were also found to have a lower risk of cervical cancer.
Beyond cancer prevention, lycopene plays a key role in eye health. It helps reduce the risk of age-related macular degeneration and cataracts, two common eye conditions in older adults. According to research from the University of Wisconsin, people with high lycopene levels may have up to a 50% lower risk of developing age-related macular degeneration.
To maximize lycopene absorption, it’s best to cook or process tomatoes. Heat can change the structure of lycopene molecules, making them more bioavailable. Additionally, since lycopene is fat-soluble, consuming it with oils enhances absorption. However, it’s important to avoid excessive heat, light, and oxygen, as these can degrade lycopene. Proper storage and cooking methods help preserve its health benefits, ensuring that you get the most out of this powerful natural pigment.