Advances in the Mechanisms Underlying Chlorophyll and Carotenoid Discoloration and Color Preservation Methods

Abstract:

With growing consumer attention on the quality and safety of food, the use of natural pigments has become a notable trend in food development. Although natural pigments are generally safer than synthetic pigments, their limited stability presents challenges for practical applications. This study first analyzes the structure, physicochemical properties, and functions of natural pigments in the food industry. Subsequently, it reviews and evaluates existing research on the mechanisms underlying the discoloration of natural pigments, including photodegradation, thermal degradation, enzymatic degradation, and acid degradation, as well as strategies to improve their stability. Finally, this review provides perspectives on future research directions in this field, aiming to provide a reference for the development and efficient utilization of natural pigments.