Bio-Colours From Spices

Abstract

Colour is an important aspect influencing every moment of our life. It may be the clothes we wear, furnishings of our home, religious ceremonies and even the food we relish. Colour is a molecule that absorbs certain wavelengths of visible light and transmits or reflects others. There are four different types of colours viz., natural colours, nature identical colours, synthetic colours and inorganic colours. Bio-colour is a dye or pigment of biological origin (plants, insects, animals or microbes) that imparts colour when applied to food, drug, textiles or cosmetics. Bio-colours are classified into five groups viz., anthocyanin, betalain, carotenoid, chlorophyll and caramel. Spices are generally used for seasoning and flavouring. Some spices can also be used as bio-colourants. The common spices used as colourants are turmeric (curcumin), paprika (capsanthin), saffron (crocin), tamarind (leucoanthocyanidine) and kokum (anthocyanin). Use of colour is regulated by laws, such as U.S. Food and Drug Act (1960) and Food Drug and Cosmetic Act (1938). Although bio-colourants have potential benefits, the tedious extraction procedures, low colour value and instability during processing hinder their popularity. More detailed studies on the production and stability of bio-colours are necessary for their promotion in various sectors.