Page 49 - FoodFocusThailand No.236 November 2025

STRATEGIC R & D

Health-promoting Functions Beyond Coloration inflammatory, anticancer, immunomodulatory, neuroprotective,
Chlorophyll is a green pigment found in seaweed, and antihypertensive effects, protecting cells from oxidative
plants, and cyanobacteria, and is a principal constituent of damage. They are widely applied in non-alcoholic beverages,
photosynthesis. This pyrrole derivative is classified into five confectionery, and fruit-based products .
4,8
groups: chlorophylls a, b, c, d, and f . Its structure consists Betalains are water-soluble pigments classified as
3
of a porphyrin ring bonded with a central magnesium atom. nitrogen-containing heterocyclic compounds. They are
Depending on temperature, oxygen availability, and pH, classified into two principal groups: betacyanins, which impart
chlorophyll can be transformed into various derivatives, red- purple hues, and betaxanthins, which impart yellow to
including pheophytins, chlorophyllides, pheophorbides, orange tones. Betalains exhibit diverse bioactive properties,
pyroderivatives, and chlorin-type compounds. Chlorophyll
demonstrates bioactive properties, including antioxidant, anti- including antioxidant and anti-inflammatory effects, and
mutagenic, anti-obesity, anti-inflammatory, neuroprotective, can modulate oxidative stress, regulate lipid metabolism,
and anticarcinogenic activities. In the food industry, its control blood-glucose levels, promote cardiovascular health,
designated E-number is E140i, while the copper complexes and protect hepatic and neural tissues. They also exhibit
of chlorophyll are classified as E141i. Other commercial antimicrobial and antitumor activities (Figure 3). Betanin,
forms include water-soluble chlorophyllins (E140ii) and a major betalain extracted from beetroot (Beta vulgaris),
copper complexes of chlorophyllins (E141ii). A widely was the first betalain approved by the U.S. Food and Drug
used source of chlorophyll is Spirulina extract (Arthrospira Administration (U.S. FDA) for use in food products such as
platensis), which is approved in the United States for coloring confectionery, ice cream, yogurt, cakes, and beverages. Other
confectionery, ice cream, frozen desserts, beverages, yogurt, plant-derived betalains include the following:
custard, pudding, and other food products. 4,5 • Proline-betaxanthin, γ-aminobutyric acid-betaxanthin,
Carotenoids are natural fat-soluble pigments that C15-stereoisomers betanin/isobetanin, and 2-decarboxy-
impart yellow, orange, and red hues in plants, microalgae, betanin from cactus Opuntia ficus-indica L. Mill. cv. “Gialla”
bacteria, and fungi. As isoprenoid derivatives, they are • Miraxanthin-V or dopamine-betaxanthin,
classified into two groups: carotenes (hydrocarbons such 3-methoxytyramine-betaxanthin and (S)-tryptophan-
as α-carotene, β-carotene, and lycopene) and xanthophylls betaxanthin from Ngon-kai Thai (Celosia argentea) flower
(oxygenated carotenoids such as lutein and zeaxanthin). • Phyllocactin, gomphrenin III, betanin and vulgaxanthin
Beyond their role as food colorants, carotenoids confer from the roots of Ullucus tuberosus Caldas 4,6
numerous health benefits. Lycopene, abundant in red fruits,
exhibits strong antioxidant activity and has been associated Challenges of Plant-derived Colorants in the
with a reduced risk of certain cancers, cardiovascular Food Industry
disease, and diabetes, while lutein and zeaxanthin support Although natural pigments are highly promising and generally
eye and neural health in older adults. Microalgae sources
such as Dunaliella and Haematococcus pluvialis also recognized as safe (GRAS) food additives, challenges
provide carotenoids; fucoxanthin, abundant in brown remain, particularly regarding stability enhancement.
seaweeds, displays photoprotective, anti-obesity, anti- Encapsulation technologies have been developed to address
inflammatory, neuroprotective, anti-diabetic, antioxidant, and these challenges by protecting pigments from thermal and
anticarcinogenic properties. Although generally recognized chemical degradation, masking undesirable odors and flavors,
as safe (GRAS), certain carotenoids have specified controlling the release of bioactive agents and extending
acceptable daily intake (ADI) as mg/kg /day: lutein (1), shelf life. Microencapsulation and nanoencapsulation
BW
lycopene (0.5), zeaxanthin (0.75), β-carotene (<15), bixin are both effective in shielding sensitive pigments from
(6), and norbixin (0.4). Commonly used in meat products environmental conditions that may induce degradation or
such as sausages, vegetable oils, and butter, carotenoids attenuate bioactivity. Notably, nanoencapsulation plays a
are commonly reformulated as water-dispersible forms, particularly important role in the contemporary food industry,
colloidal suspensions, or emulsions to enhance their stability, facilitating enhanced delivery and functionality of bioactive
dispersibility, and bioavailability in food matrices. 3,4,7 compounds via approaches such as emulsification, inclusion
Anthocyanins, flavonoid derivatives derived from the complexation, coacervation, and nanoprecipitation.
Greek anthos (flower) and kyáneos (dark blue), are water- Compared with synthetic colorants, plant-derived
soluble phenolic pigments that impact colors ranging from pigments possess advantages nutritional value, bioactivity
red-orange to deep blue-purple. Their structural diversity and safety. They contain key compounds that impart a
depends on the number and position of hydroxyl and methyl diverse range of hues and exhibit antioxidant and anti-
groups, the type and degree of glycosylation, and the site inflammatory properties. Maintaining quality and extending
of glycosidic attachment. Six common anthocyanidins, shelf life require encapsulation technologies to enhance the
which include pelargonidin, cyanidin, peonidin, delphinidin, stability of plant-derived colorants. Therefore, governmental
petunidin, and malvidin, account for about 90% of identified authorities and manufacturers should collaborate to promote
anthocyanins. Their color is highly pH-sensitive, facilitating
application in various food products such as beverages, positive communication that emphasizes health benefits,
desserts, ice creams, and dairy products. Commercially, sustainability, and clinical research thereby facilitating the
anthocyanins are classified under code E163, typically sustainable adoption of natural colorants as alternatives to
derived from grape skins, with subcategories including synthetic colorants in the food and beverage industry.
cyanidin (E163a), delphinidin (E163b), malvidin (E163c),
pelargonidin (E163d), peonidin (E163e), petunidin (E163f),
grape skin extract (E163ii), and black currant extract (E163iii), More Information Service Info C007
Beyond coloration, anthocyanins exhibit antioxidant, anti-

NOV 2025 FOOD FOCUS THAILAND 49

24/10/2568 BE 15:50
44-49_Strategic R&D_FIN.indd 49 24/10/2568 BE 15:50
44-49_Strategic R&D_FIN.indd 49