Natural Food Colorants Obtained from Algae and Their Functional Properties

Authors

  • Işıl Ilter Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 35100 Bornova/İzmir
  • Saniye Akyıl Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 35100 Bornova/İzmir
  • Mehmet Koç Adnan Menderes Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 09010 Aydın
  • Figen Kaymak-Ertekin Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 35100 Bornova/İzmir

DOI:

https://doi.org/10.24925/turjaf.v5i12.1508-1515.1281

Keywords:

Algae, Natural food colourant, Functional properties, Carotenoid, Phycobiliprotein

Abstract

Colour is one of the major features that fascinate the customers and makes the foods more allurement. Due to changes of customer demands and countries‘ legislations, usage of synthetic colorants is being decreased every day and food industry tends to use natural colorant. Algae have recently gained importance owing to a sustainable natural source of colorant. Algae can rapidly increase their biomass compared to plants thus they produce more pigments. This review covers the subjects about the functional properties and usage areas of natural colorants obtained from algae; phycocyanin, phycoerythrin, astaxanthin, canthaxanthin, β-carotene, lutein, fucoxanthin. Erratum DOI: https://doi.org/10.24925/turjaf.v9i6.1186-1187.1281 Acknowledgement This work was supported by TÜBİTAK-TOVAG project no 115 O 578.

Author Biographies

Işıl Ilter, Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 35100 Bornova/İzmir

Department of Food Engineering

Saniye Akyıl, Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 35100 Bornova/İzmir

Department of Food Engineering

Mehmet Koç, Adnan Menderes Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 09010 Aydın

Department of Food Engineering

Figen Kaymak-Ertekin, Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 35100 Bornova/İzmir

Department of Food Engineering

Published

14.12.2017

How to Cite

Ilter, I., Akyıl, S., Koç, M., & Kaymak-Ertekin, F. (2017). Natural Food Colorants Obtained from Algae and Their Functional Properties. Turkish Journal of Agriculture - Food Science and Technology, 5(12), 1508–1515. https://doi.org/10.24925/turjaf.v5i12.1508-1515.1281

Issue

Section

Food Technologies

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