Natural product-based colorants as substitutes for petroleum-based synthetic food dyes: sources, chemistry, and characteristics

作者：William M. Neal, Ahmed Osman, Ikhlas A. Khan, Amar G. Chittiboyina · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.147561 · 被引用次数：3 · 研究领域：Saffron Plant Research Studies、Dye analysis and toxicity、Botanical Research and Applications

Worldwide, consumers are becoming increasingly more conscious of the ingredients used in food products. Rising safety concerns, especially regarding petroleum-based synthetic food dyes, have driven recent regulatory actions mandating their withdrawal. However, these food colors cannot simply be discontinued, as they serve more functions beyond mere aesthetics. With a burgeoning global demand for new substitutes becoming apparent, naturally derived ingredients are poised to fill the void. This article aims to explore the current climate surrounding food colors by critically analyzing petroleum-based synthetic food dyes alongside their associated safety concerns and by summarizing the applicability of several natural food colors as substitutes. These natural colors include betalains, anthocyanins, carotenoids, iridoids (as precursors to gardenia (genipin) blue color), phycocyanins, curcuminoids, and chlorophylls. Chemical and biological properties, natural sources, and inherent challenges (including stability or safety concerns) are discussed for each natural pigment, offering compelling opportunities for seamless integration within the food industry.