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Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review

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Abstract

Carotenoids are increasingly drawing the attention of researchers as a major natural food color due to their inherent nutritional characteristics and the implicated possible role in prevention and protection against degenerative diseases. In this report, we review the role of red pepper as a source for natural carotenoids. The composition of the carotenoids in red pepper and the application of different methodologies for their analysis were discussed in this report. The stability of red pepper carotenoids during post-harvest processing and storage is also reviewed. This review highlights the potential of red pepper carotenoids as a source of natural food colors and also discusses the need for a standardized approach for the analysis and reporting of composition of carotenoids in plant products and designing model systems for stability studies.

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Authors and Affiliations

  1. Quality Evaluation Laboratory, Spices Board, Sector 19 A, Vashi, Navi Mumabi, Maharashtra, India, 400703

    Ranjith Arimboor, Ramesh Babu Natarajan, Lekshmi P. Chandrasekhar & Vidya Moorkoth

  2. Quality Evaluation Laboratory, Spices Board, Suganda Bhavan, Palarivattom, Cochin, Kerala, India, 682025

    K. Ramakrishna Menon

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  1. Ranjith Arimboor
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  2. Ramesh Babu Natarajan
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  3. K. Ramakrishna Menon
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Correspondence to Ranjith Arimboor.

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Arimboor, R., Natarajan, R.B., Menon, K.R. et al. Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review. J Food Sci Technol 52, 1258–1271 (2015). https://doi.org/10.1007/s13197-014-1260-7

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