Handbook on Natural Pigments in Food and Beverages

Ralf Schweiggert is the Head of the Institute of Beverage Research and Full Professor (W3) of the Chair of Plant Food Technology and Analysis of Geisenheim University. The main research interests of his workgroup are plant pigments, e.g., the elucidation of their structure, their stabilization for food applications, their antioxidant activity, and their bioavailability in humans. He has conducted several research stays at the Universidad de Costa Rica and the Ohio State University. His research and Ph.D. thesis was awarded the Baumann-Gonser-Research Award, the research award of the German Association for Quality Research, and the Professor Wild Award of the University of Hohenheim.

• Part I: Consumer expectations and legal framework of food colorants 1. Food Color and Coloring Food: Quality, Differentiation and Regulatory Requirements in the European Union and the United States 2. Differentiation and Regulatory Requirements in the Asian Markets3. The Psychological effects of food colours Part II: General Considerations About Natural Pigments 4. Physical and biological fundamentals of colour and its perception5. Anthocyanins 6. Betalains 7. Carotenoids 8. Chlorophylls 9. Curcumin and carthaminPart III: Specific industrial applications of natural colorants10. One – Application Notes 11. Colouring aqueous food types 12. Colouring low-moisture and gelatinized food products 13. Ice Cream 14. Applications of Different Curing Approaches and Natural Colorants in Meat Products 15. Coloration of Cereal-based Products 16. Overview on the production of food and beverages colours based on natural pigments17. Improvement and stabilization of Red Wine Color 18. Feed Additives for Influencing the Color of Fish and Crustaceans 19. Feed Additives for Influencing Chicken Meat and Egg Yolk Color 20. Technological formulation of natural pigmentsPart VI – Recent Developments and Future Perspectives 21. Underutilized fruits and vegetables as potential novel pigment sources 22. Current and Potential Natural Pigments from Microorganisms 23. Natural solutions for Blue Colors in Food 24. The Carmine Problem and Potential Alternatives 25. Improving color sources by plant breeding and cultivation 26. Recent Insights into Health Benefits: Carotenoids 27. Recent Insights into Health Benefits: Anthocyanins 28. Recent Insights into Health Benefits: Curcumin28. Coloration of cereal-based products30. Improvement and stabilization of wine colour 31. Feed additives for influencing meat, fish, and egg yolk colourPart IV: Recent developments and future perspectives32.Underutilized fruits and vegetables as potential novel pigment sources 33. Potential natural pigments of microbial origin 34. Natural solutions for blue colours in food 35. The “carmine problem” and potential alternatives 36. Improving colour sources by plant breeding and cultivation 37. Recent insights into health benefits of natural pigments

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