Stabilizing natural colours using antioxidants

The use of colours and pigments is widespread in the food and cosmetic industries to enhance product appeal and emphasize certain features. Historically, colouring agents were primarily derived from natural sources like fruits, vegetables and flowers, a practice that dates back to ancient times. However, with the growth of these industries, synthetic colours and pigments became more prevalent. Due to synthetic colourants' negative health effects, there is a growing trend toward using natural alternatives.

A significant challenge with colourants is the potential loss of color and flavor caused by oxidation, which can be triggered by exposure to air, light or high temperatures. Food processing techniques and reactions with other ingredients can further contribute to the degradation of colour and flavour in products.

Antioxidants such as ascorbic acid, tocopherols and rosemary extracts play a crucial role in preventing the oxidation of natural colours, which can lead to fading, discoloration, or degradation over time. Sometimes, combinations of antioxidants are used for greater effectiveness and to reduce costs. The choice of antioxidant depends on its solubility and intended application.

By neutralizing free radicals and other oxidative agents, antioxidants help maintain the integrity of natural pigments, ensuring that products retain their intended appearance and effectiveness. This enhances visual appeal and preserves the natural quality and safety of the coloured products.