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Essay On Food Pigments

980 Words4 Pages

INTRODUCTION

Since the birth of civilization, color of food has been a source of identification and a distinguishing factor for humans to tell if it is safe or poisonous to consume. Color, since then, has been of great importance in deliberating the quality of food. As theories are proved, technologies are developed and advancements in science occur, areas of food science on research and development have also become broader each day. Controversies have also emerged and one of the most discussed topics has been directed towards synthetic versus natural colorants.

Food pigments are classified based on its origin or source; natural or synthetic. Synthetic food pigments are those substances that are needed to be tested for toxicity and allergenicity before being permitted to be added as a food colorant. Natural pigments are pigments that are derived and extracted from natural sources such as plants, animals and even microorganisms. They are extracted mainly due to concerns regarding effects of the synthetic pigments. Due to increasing demand for organic-based foods and higher health risks evoked by artificial food additives, which include food colorants, researches in the Philippines have been …show more content…

According to Thirunavukkarasu and Nithya, its primary focus is to use a sequence of designed experiments to obtain an optimal response. It is an effective statistical method based on a multivariate non-linear model, and has been widely used for optimizing complex process variables (Mundra et al., 2007; Liu et al., 2012). Several studies on optimizing conditions for the extraction of anthocyanins from different plants using RSM have been published; however, no research was yet published for this

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