Abstract：
Natural plant pigments have attracted researchers to investigate the application of these dyes in food products. Besides, public awareness of the adverse effects of synthetic dye also increased the demand for natural pigments. Various colours can be obtained from different plants. Interestingly, these pigments are not only beneficial in the appearance of final food products, but they are very advantageous to the plant itself, food and human nutrition. Hence, this article reviews the state-of-the-art establishment of plant pigment application in food products. This review starts with a brief explanation of plant pigment usage in food, followed by clarifications on the functions of six primary plant dyes and the extraction of the natural pigments. The importance of natural pigments is shared. A highlight of future challenges facing the food industry in utilizing natural pigment is also discussed.
摘要：
天然植物色素吸引了研究人员来研究这些染料在食品中的应用。此外,公众对合成染料的不利影响的认识也增加了对天然色素的需求。可以从不同的植物获得各种颜色。有趣的是,这些色素不仅有利于最终食品的外观，但是它们对植物本身非常有利，食物和人类营养。因此，本文回顾了植物色素在食品中应用的最新研究进展。这篇综述首先简要解释了植物色素在食品中的使用，随后阐明了六种主要植物染料的功能和天然色素的提取。天然色素的重要性是共同的。还讨论了食品工业在利用天然色素方面面临的未来挑战的重点。
