The trend to use these pigments over artificial pigments is due to the benefits they offer, such as (Garcia, 2023):

Have you ever wondered how you can add a touch of color to your food and beverages? Natural colorants are the solution! Getting a vibrant and natural color in your preparations is not only possible, but also beneficial for your health. Find out what they are all about.

Colorants represent a true wonder of nature. They are substances obtained from fruits, vegetables, plants, minerals and animals. In addition, they contain no chemical or synthetic additives.

How natural pigments are obtained varies depending on where they are extracted from and their use. For example, vegetables and legumes can be subjected to dehydration to be ground. These can be used as a colorant for various foods and for the preparation of a wide variety of dishes.

Classification of pigments

Natural colorants can also be classified according to their origin, whether animal or vegetable. The group of vegetable colorants is further subdivided as follows (Ghosh et al., 2022):

Betalains: they are subdivided into beta-cyanthins and betaxanthins. They are found in fruits such as cherries and are characterized by their red hue. Betaxanthins have a yellow hue and are found in some poisonous mushrooms.
Anthocyanins: water-soluble pigments with orange, purple, red and blue tones. They are found in fruits such as strawberries and grapes.
Carotenoids: range in color from yellow to red and come from bacteria and algae.
Non-anthocyanin flavonoids: water-soluble, characteristic for their yellow hue. In general, they are found in the petals of certain flowers, as well as in oranges and tangerines.
Tannins: ranging from yellow to dark brown, they are found in oak, purslane and chestnut trees.
Chlorophyll: present in almost all green plants in the world.