pigments and its processing effects also different types of flavors

1. PIGMENTS AND FLAVOURS
PRESENTED To: PRESENTED BY:
Dr. USHA SINGH ANJALI YADAV
(Deptt. Of Food & Nutrition) 1906202006
Advance in Food Science
Course no. (501)

2. CONTENT
 Pigments
 Chlorophyll
 Carotenoids
 Anthocyanin
 Anthoxanthin
 Betalins
 Turmeric and Saffron
 Synthetic colour
 Banned colour
 Flavours
 Taste

3. PIGMENTS
 A food pigment either synthetic or natural, which imparts
colours to the food . The acceptance of a food depends to
a large extent upon its attractive colour. Naturally present
in the cells and tissues of plants.
 These are the most important factors, which are
evaluated by the consumers while purchasing the foods.
 Pigments occurs in many forms consisting of liquids,
powders, gels and pastes.
 Can be divided into two forms-
1. NATURAL PIGMENTS
2. SYNTHETIC PIGMENTS

4. NATURAL PIGMENTS
CHLOROPHYLL:
• It is the green coloured water insoluble pigment involved
in photosynthesis are present in many plants specially in
green leafy vegetables. They also give the green colour to
the “skin of apples”.
• Functional pigment of photosynthesis in green plants.
• Chlorophyll a: intense blue-green in colour
• Chlorophyll b: intense yellow green colour

5. EFFECT OF COOKING
 When green veges are put in boiling water, the green
colour becomes brighter due to the translucency of
plant tissues.
 Due to prolonged cooking process colour of green
vegetables varies from bright green to olive green.
 When alkali(Sodium Bicarbonate) added it reacts with
chlorophyll the phytyl and methyl groups are displaced
and bright green water soluble “chloropyllin” formed.
 Freezing is the better retention of green colour in
GLV’s due to elimination of plant acids by blanching
prior to freezing.

6. CAROTENOIDS
• Carotenoid are also water insoluble pigment which is
responsible for the – Yellow, Orange, colour of fruits and
vegetables widely distributed in nature.
• Carotenoids are extracted from Annatto, Saffron, Paprika,
tomato etc.
Some examples are:
• Yellow corn- cryptoxanthin
• Tomatoes- Lycopene
• Carrots- Beta carotene, Xanthophyll
• Red Capsicum- Beta Carotene

7.  In plants carotenoids are present as α- carotene, β-
carotene, γ- carotene, Xanthophyll and cryptoxanthin.
 Of all carotenoids β- carotene is valuable in the synthesis
of Vitamin A.
 The colour of carotene is little affected by acid, alkali, and
volume of water.

8. ANTHOCYANINS
 These are the red, blue, and violet
water soluble compounds occuring
in some fruits and vegetables.
 Eg. – Cherries, Red Apples, Blue
Berries, Red grapes, Pomengranate
are achieve their colour & appeal
because of anthocyanin.
 These are contained in the vacuole
of plant cells where their solubility
in water makes them disperse freely.

9.  As anthocyanin are water soluble cell sap pigment which
can be leached from vegetable by the cooking water.
 Skin of radishes, sweet potatoes & leaves of red cabbage
are due to anthocyanin.
 Addition of alkali gives the bluish green shade.
 When anthocyanin contact with iron, aluminium, tin and
copper ions colour ranges from green to slate blue.

10. ANTHOXANTHINS
 These are creamy yellow, creamy white or yellow white
water soluble compounds occuring in the cell sap of
fruits& vegetables.
 They are colourless or white to yellow depending on pH.
 Pigments are generally whiter in an acid medium(lime
juice or vinegar) or yellowed in an alkaline medium.
 eg: Cauliflower, Potato, Cabbage .

11. BETALINS
 Anthocyanin pigments are absent in some families which
are replaced by compounds Betacyanins and Betaxanthins
together known as betalins.
 Betalin are water soluble pigment which are present in
Beet root ( beta vulgaris).
 Acidic medium promotes reddish colour whereas
alkaline pH brings out brownish blue.
 Beetroot extracts are widely permitted additives around
the world.

12. TURMERIC and SAFFRON
 Turmeric is a root that has been used to impart colour and
flavour to the food , produced by rhizomes of perennial
herb, Curcuma longa.
 The colouring responsible for the oleoresin “curcumin”,
it is stable to heat but sensitive to alkali and light.
 Apart from colouring or flavour it has also medicinal
property.
 Saffron is a spice derived from the flower of Crocus
sativus, the crimson stigma and styles, called threads are
collected and dried to be used mainly as seasoning &
colouring agent( rich golden yellow colour due to crocin)
in food .

13. SYNTHETIC COLOURS/PIGMENT
 These are the artificial, non-
natural colours manufactured
by chemical reactions uses in
industries (Foods,
Pharmaceuticals)
 The synthetic dyestuff has
many advantages over natural
colours, that they tended to be
much brighter, more stable,
cheaper and a wide range of
shades are available but have
toxic properties also.

14. PERMITTED SYNTHETIC COLOURS
COLOUR COMMON NAME
Red Ponceau 4R
Carmoisine
Fast Red
Amaranth
Erythrosine
Yellow Tartrazine
Sunset Yellow FCF
Blue Indigo Carmine
Brilliant Blue FCF
Green Fast Green S
Green FCF

15. BANNED COLOURS
According to Public Health(Preservatives etc., in Food) Regulations
1925 (amended 1926 and 1927) of the Ministry of Health, U.K., the
following colouring matters are not permitted to be added to articles of
food.
1. Metallic colours: Compounds of any of the metals, antimony,
arsenic, cadmium, chromium, copper, mercury, lead & zinc.
2. Vegetable colouring matter: Gamboge.
3. Coal tar Colours: Picric acid, Victoria Yellow, Manchester
Yellow, Aurantia, Aurine.
 In India, Acid Magenta II and Blue V.R.S., which were used in
Tomato Ketchup and Canned Peas are recently banned. Both are
triphenylmethane dyes.

16. FLAVOURS
 Flavour is the sensory phenomenon which is a combination of
all sensation of taste, odour or aroma, heat and cold, texture or
“mouthfeel”.
 Flavour is the sensory impact determined mainly by the
chemical senses of taste and smell.
 Appearance of food is important, but it is the flavour that
ultimately determines its quality and acceptability. The taste of
food can be characterised – sweet, sour, salty, bitter and the 5th
or latest one is umami.
 Many food items can be made consumable with the addition of
flavours which increases the functional and economic value of
food. Artifically chemically synthesised compounds or many
food additives are used to impart flavour to food items.

17. TASTE
 The sensation of flavour perceived in the mouth and throat
on contact with a substance. The basic tastes are: sweetness,
bitterness, sourness, saltiness, umami(savoriness).

18. SWEETNESS
 Sugars are used more to impart
sweetness flavour to food. Fructose
present in honey is the sweetest sugar
followed by glucose and sucrose,
lactose in milk.
 Natural sweet compounds are
generally polyhydroxy compounds
with a straight chain structure such as
glucose, and the hexahydroxy cyclic
alcohols mannitol & sorbitol.

19. BITTERNESS
 The bitter taste is perceived by many
unpleasant, sharp or disagreeable
compounds. Common bitter foods and
beverages includes coffee, beer,
bittermelon, citruspeel etc. These are
due to alkaloids, glycosides other
classes of organic compounds as well
as inorganic salts.
 Naringin the bitter principle of
grapefruit, Amygdalin a glycoside
present in bitter almonds which is
toxic, Horseradish contain alkaloid
sinigrin which is harmful. Caffeine is
bitter constituent of coffee& tea.

20. SOURNESS
 The sourness of food is due to the
presence of organic acids of which
citric, tartaric & malic are most
common one. Sourness detect the
acidity.
 Hydrogen ion is mainly responsible
for the sour taste.
 Acetic acid produced by fermentation
of alcohol is common in processed
fruits. Ascorbic acid present in fruits &
vegetables, Oxalic acid found in
spinach are often used in food industry.

21. SALTINESS
 It is the most readily detected on the sides and tip of the
tongue. Sodium chloride is the only salt that has a pure
taste. Beside imparting flavour it is also an essential
nutrient .
 Salt tends to decrease the sweetness of sugar to enhance the
flavour required in confectionery products.
 Many salts have different tastes like some iodides &
bromides are bitter while some salts of lead & beryllium
are sweet.

22. UMAMI
 Umami (Japanese term) or “savory” flavourant more
commonly called flavour enhancer which are largely based
on amino acids and nucleotides .
 It is the 5th taste receptor has been characterised and that
for meaty taste for MSG(monosodium glutamate) when
added to food called umami. L or Levorotatory form of
MSG fits precisely at the binding site of receptors taste
bud.
 Umami is the “delicious taste” but also carries implication
of meatiness, savoury, or broth-like.

23. REFERENCES
 B. Srilakshmi , Food Science 6th edition page no: 187-
88, 196-201.
 R.P. Srivastava, Sanjeev kumar Fruit &Vegetable
Preservation 3rd edition pg no: 39-45
 Tom Coultate, Food- The chemistry of its component
6th edition pg: 459
 Mahtab S Krishnaswamy and G.N.V. Brahamam, Text
book of human nutrition 3rd edition pg: 433-36.