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Review
. 2015 Mar;52(3):1258-71.
doi: 10.1007/s13197-014-1260-7. Epub 2014 Jan 30.

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability-a review

Ranjith Arimboor  1 , Ramesh Babu Natarajan  1 , K Ramakrishna Menon  2 , Lekshmi P Chandrasekhar  1 , Vidya Moorkoth  1
Affiliations
Review

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability-a review

Ranjith Arimboor et al. J Food Sci Technol. 2015 Mar.

Abstract

Carotenoids are increasingly drawing the attention of researchers as a major natural food color due to their inherent nutritional characteristics and the implicated possible role in prevention and protection against degenerative diseases. In this report, we review the role of red pepper as a source for natural carotenoids. The composition of the carotenoids in red pepper and the application of different methodologies for their analysis were discussed in this report. The stability of red pepper carotenoids during post-harvest processing and storage is also reviewed. This review highlights the potential of red pepper carotenoids as a source of natural food colors and also discusses the need for a standardized approach for the analysis and reporting of composition of carotenoids in plant products and designing model systems for stability studies.

Keywords: Capsicum annum; Carotenoids; Color stability; Natural food color; Red pepper.

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Figures

Fig. 1
Fig. 1
Structure of major carotenoids in red pepper
See this image and copyright information in PMC

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