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A Review on Recent Advances on Natural Plant Pigments in Foods: Functions, Extraction, Importance and Challenges

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Abstract

Natural plant pigments have attracted researchers to investigate the application of these dyes in food products. Besides, public awareness of the adverse effects of synthetic dye also increased the demand for natural pigments. Various colours can be obtained from different plants. Interestingly, these pigments are not only beneficial in the appearance of final food products, but they are very advantageous to the plant itself, food and human nutrition. Hence, this article reviews the state-of-the-art establishment of plant pigment application in food products. This review starts with a brief explanation of plant pigment usage in food, followed by clarifications on the functions of six primary plant dyes and the extraction of the natural pigments. The importance of natural pigments is shared. A highlight of future challenges facing the food industry in utilizing natural pigment is also discussed.

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Funding

This study was financially supported by the Ministry of Education Malaysia, Fundamental Research Grant Scheme for Research Acculturation of Early Career Researchers (FRGS-RACER, RACER/1/2019/TK02/UMK//1) and Universiti Malaysia Kelantan, UMK Prototype Research Grant (UMK-PRO 2020, R/PRO/A0700/01552A/004/2020/00872). These supports are gratefully acknowledged.

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Formal analysis, Mohd Shukri Mat Nor, Palsan Sannasi Abdullah, Zulhisyam Abdul Kari and Siddhartha Pati; writing—original draft, Siti Nuurul Huda Mohammad Azmin and Nur Solehin Sulaiman.

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Correspondence to Siti Nuurul Huda Mohammad Azmin.

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Mohammad Azmin, S.N.H., Sulaiman, N.S., Mat Nor, M.S. et al. A Review on Recent Advances on Natural Plant Pigments in Foods: Functions, Extraction, Importance and Challenges. Appl Biochem Biotechnol 194, 4655–4672 (2022). https://doi.org/10.1007/s12010-022-04050-z

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