[1] RODRIGUEZ-AMAYA D B.Natural food pigments and colorants[J].Current Opinion in Food Science,2016,7:20-26.
[2] LILA M A.Anthocyanins and human health:An in vitro investigative approach[J].Journal of Biomedicine and Biotechnology,2004(5):306-313.
[3] WROLSTAD R E,CULVER C A.Alternatives to those artificial FD&C food colorants[J].Annual Review of Food Science and Technology,2012,3(1):59-77.
[4] NGAMWONGLUMLERT L,DEVAHASTIN S,CHIEWCHAN N.Natural colorants:Pigment stability and extraction yield enhancement via utilization of appropriate pretreatment and extraction methods[J].Critical Reviews in Food Science and Nutrition,2017,57(15):3 243-3 259.
[5] LEONG H Y,SHOW P L,LIM M H,et al.Natural red pigments from plants and their health benefits:A review[J].Food Reviews International,2018,34(5):463-482.
[6] SIGURDSON G T,TANG P,GIUSTI M M.Natural colorants:Food colorants from natural sources[J].Annual Review of Food Science and Technology,2017,8(1):261-280.
[7] LE BOURVELLEC C,RENARD C M G C.Interactions between polyphenols and macromolecules:Quantification methods and mechanisms[J].Critical Reviews in Food Science and Nutrition,2012,52(3):213-248.
[8] WANG L,XU Y,ZHOU S M,et al.Interaction between Vaccinium bracteatum Thunb.leaf pigment and rice proteins[J].Food Chemistry,2016,194:272-278.
[9] 苗璇. 食用天然色素研究应用现状及其发展前景展望[J].化工管理,2013(10):5-7;9.
MIAO X.Research and application status of edible natural pigment and its development prospect[J].Chemical Enterprise Management,2013(10):5-7;9.
[10] MILLER R,OWENS S J,RØRSLETT B.Plants and colour:Flowers and pollination[J].Optics and Laser Technology,2011,43(2):282-294.
[11] MCGRAW K J.The antioxidant function of many animal pigments:Are there consistent health benefits of sexually selected colourants?[J].Animal Behaviour,2005,69(4):757-764.
[12] NEWSOME A G,CULVER C A,VAN BREEMEN R B.Nature’s palette:The search for natural blue colorants[J].Journal of Agricultural and Food Chemistry,2014,62(28):6 498-6 511.
[13] 徐春明, 王晓丹,焦志亮.食用微生物色素的研究进展[J].中国食品添加剂,2015(2):162-168.
XU C M,WANG X D,JIAO Z L.Research progress of edible pigments by microorganisms[J].China Food Additives,2015(2):162-168.
[14] VENIL C K,ZAKARIA Z A,AHMAD W A.Bacterial pigments and their applications[J].Process Biochemistry,2013,48(7):1 065-1 079.
[15] 何金环, 唐艳彦,张世凯,等.响应面法优化酿酒葡萄皮渣色素提取条件研究[J].现代牧业,2019,3(3):28-32.
HE J H,TANG Y Y,ZHANG S K,et al.Study on the optimal conditions of pigment extraction in wine grape peel residue by response surface method[J].Modern Animal Husbandry,2019,3(3):28-32.
[16] 郝佳, 范丽影,许朵霞,等.红曲色素生物合成,制粒及其理化性质研究进展[J].粮食与食品工业,2019,26(5):30-34.
HAO J,FAN L Y,XU D X,et al.The progress of the research on the preparation of Monascus pigment,microcapsule spray granulating and its physical and chemical properties[J].Cereal and Food Industry,2019,26(5):30-34.
[17] ZHU X Y,MANG Y L,SHEN F Q,et al.Homogenate extraction of Gardenia yellow pigment from Gardenia jasminoides Ellis fruit using response surface methodology[J].Journal of Food Science and Technology,2014,51(8):1 575-1 581.
[18] 张婧, 颉建明,郁继华,等.辣椒素类物质的生物合成影响因素及其生理功能研究进展[J].园艺学报,2019,46(9):1 797-1 812.
ZHANG J,XIE J M,YU J H,et al.A review of research on capsaicinoids biosynthesis regulation and physiological function[J].Acta Horticulturae Sinica,2019,46(9):1 797-1 812.
[19] 冯贺, 苗馨心,郑大浩,等.玉米黄质的保健机制与生物合成研究进展[J].延边大学农学学报,2019,41(4):90-98.
FENG H,MIAO X X,ZHENG D H,et al.Research progress in therapeutic mechanism and biosynthesis of zeaxanthin[J].Agricultural Science Journal of Yanbian University,2019,41(4):90-98.
[20] KONG K W,KHOO H E,PRASAD K N,et al.Revealing the power of the natural red pigment lycopene[J].Molecules,2010,15(2):959-987.
[21] 汤沈杨, 陈梦瑶,肖花美,等.胭脂虫及胭脂虫红色素的应用研究进展[J].应用昆虫学报,2019,56(5):969-981.
TANG S Y,CHEN M Y,XIAO H M,et al.Progress in research on the commercial use of cochineal insects and cochineal dye[J].Chinese Journal of Applied Entomology,2019,56(5):969-981.
[22] ASSOUS M T M,ABDEL-HADY M M,MEDANY G M.Evaluation of red pigment extracted from purple carrots and its utilization as antioxidant and natural food colorants[J].Annals of Agricultural Sciences,2014,59(1):1-7.
[23] 付满玲, 周科,刘珉甬,等.栀子黄色素提取工艺及品质评价[J].中国民族民间医药,2019,28(21):32-34.
FU M L,ZHOU K,LIU M Y,et al.Extraction technology and quality evaluation of Gardenia yellow pigment[J].Chinese Journal of Ethnomedicine and Ethnopharmacy,2019,28(21):32-34.
[24] AGGARWAL B B,KUMAR A,BHARTI A C.Anticancer potential of curcumin:Preclinical and clinical studies[J].Anticancer Research,2003,23(1A):363-398.
[25] YOSHIDA K,MORI M,KONDO T.Blue flower color development by anthocyanins:From chemical structure to cell physiology[J].Natural Product Reports,2009,26(7):884.
[26] SASAKI N,NAKAYAMA T.Achievements and perspectives in biochemistry concerning anthocyanin modification for blue flower coloration[J].Plant and Cell Physiology,2015,56(1):28-40.
[27] ODA H.Improving light fastness of natural dye:Photostabilisation of Gardenia blue[J].Coloration Technology,2012,128(1):68-73.
[28] HOBBS C A,KOYANAGI M,SWARTZ C,et al.Genotoxicity evaluation of the naturally-derived food colorant,Gardenia blue,and its precursor,genipin[J].Food and Chemical Toxicology,2018,118:695-708.
[29] 时晓东, 刘良勇,李云萍,等.紫色甘薯色素分布的多样性[J].西南师范大学学报(自然科学版),2011,36(3):166-171.
SHI X D,LIU L Y,LI Y P,et al.Diversity of pigment distribution in purple sweet potato[J].Journal of Southwest China Normal University (Natural Science Edition),2011,36(3):166-171.
[30] YANG Z D,ZHAI W W.Identification and antioxidant activity of anthocyanins extracted from the seed and cob of purple corn (Zea mays L.)[J].Innovative Food Science and Emerging Technologies,2010,11(1):169-176.
[31] DING J S,WU X M,QI X N,et al.Impact of nano/micron vegetable carbon black on mechanical,barrier and anti‐photooxidation properties of fish gelatin film[J].Journal of the Science of Food and Agriculture,2018,98(7):2 632-2 641.
[32] ÁLVAREZ R,MELÉNDEZ-MARTÍNEZ A,VICARIO I,et al.Carotenoid and vitamin A contents in biological fluids and tissues of animals as an effect of the diet:A review[J].Food Reviews International,2015,31(4):319-340.
[33] KHOO H E,PRASAD K N,KONG K W,et al.Carotenoids and their isomers:Color pigments in fruits and vegetables[J].Molecules,2011,16(2):1 710-1 738.
[34] BOON C S,MCCLEMENTS D J,WEISS J,et al.Factors influencing the chemical stability of carotenoids in foods[J].Critical Reviews in Food Science and Nutrition,2010,50(6):515-532.
[35] RODRIGUEZ-AMAYA D B.Quantitative analysis,in vitro assessment of bioavailability and antioxidant activity of food carotenoids—A review[J].Journal of Food Composition and Analysis,2010,23(7):726-740.
[36] PROVESI J G,AMANTE E R.Carotenoids in pumpkin and impact of processing treatments and storage[M].Processing and Impact on Active Components in Food Amsterdam:Elsevier,2015:71-80.
[37] ÖZKAN G,BILEK S E.Enzyme-assisted extraction of stabilized chlorophyll from spinach[J].Food Chemistry,2015,176:152-157.
[38] BENLLOCH-TINOCO M,KAULMANN A,CORTE-REAL J,et al.Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage[J].Food Chemistry,2015,187(15):254-262.
[39] 周秀琴. 日本新开发的几种天然消臭物质[J].今日科技,1995(5):8.
ZHOU X Q,Several new natural deodorants developed in Japan[J].Technology Today,1995(5):8.
[40] RYAN A A,SENGE M O.How green is green chemistry? Chlorophylls as a bioresource from biorefineries and their commercial potential in medicine and photovoltaics[J].Photochemical and Photobiological Sciences,2015,14(4):638-660.
[41] SILVA S,COSTA E M,CALHAU C,et al.Anthocyanin extraction from plant tissues:A review[J].Critical Reviews in Food Science and Nutrition,2017,57(14):3 072-3 083.
[42] FLORES F P,SINGH R K,KONG F.Anthocyanin extraction,microencapsulation,and release properties during in vitro digestion[J].Food Reviews International,2016,32(1):46-67.
[43] BUENO J M,SÁEZ-PLAZA P,RAMOS-ESCUDERO F,et al.Analysis and antioxidant capacity of anthocyanin pigments.Part II:chemical structure,color,and intake of anthocyanins[J].Critical Reviews in Analytical Chemistry,2012,42(2):126-151.
[44] SILVA V O,FREITAS A A,MAÇANITA A L,et al.Chemistry and photochemistry of natural plant pigments:The anthocyanins[J].Journal of Physical Organic Chemistry,2016,29(11):594-599.
[45] CASTAÑEDA-OVANDO A,DE LOURDES PACHECO-HERNÁ-NDEZ M,PÁEZ-HERNÁNDEZ M E,et al.Chemical studies of anthocyanins:A review[J].Food Chemistry,2009,113(4):859-871.
[46] FERNANDES I,FARIA A,CALHAU C,et al.Bioavailability of anthocyanins and derivatives[J].Journal of Functional Foods,2014,7:54-66.
[47] LI H Y,DENG Z Y,ZHU H H,et al.Highly pigmented vegetables:Anthocyanin compositions and their role in antioxidant activities[J].Food Research International,2012,46(1):250-259.
[48] KHAN M I,GIRIDHAR P.Plant betalains:Chemistry and biochemistry[J].Phytochemistry,2015,117:267-295.
[49] GENGATHARAN A,DYKES G A,CHOO W S.Betalains:Natural plant pigments with potential application in functional foods[J].LWT-Food Science and Technology,2015,64(2):645-649.
[50] ESATBEYOGLU T,WAGNER A E,SCHINI-KERTH V B,et al.Betanin—A food colorant with biological activity[J].Molecular Nutrition and Food Research,2015,59(1):36-47.
[51] KHAN M I,GIRIDHAR P.Enhanced chemical stability,chromatic properties and regeneration of betalains in Rivina humilis L.berry juice[J].LWT-Food Science and Technology,2014,58(2):649-657.
[52] RESHMI S K,ARAVINDHAN K M,DEVI P S.The effect of light,temperature,pH on stability of betacyanin pigments in Basella alba fruit[J].Asian Journal of Pharmaceutical and Clinical Research,2012,5(4):107-110.
[53] CHEN Y Y,LIU X J,ZENG X F,et al.Research and progress on edible natural red pigments[J].Guangzhou Chemical Industry,2017,45(23):6-8.
[54] 彭云,李果,刘学艳,等.红茶中茶黄素的保健功效及机理研究进展[J].茶叶通讯,2020,47(2):198-203.
PENG Y,LI G,LIU X Y,et al.Research progress on health benefits and mechanism of the aflavins in black tea[J].Journal of Tea Communication,2020,47(2):198-203.
[55] SOUKOULIS C,BOHN T.A comprehensive overview on the micro-and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids[J].Critical Reviews in Food Science and Nutrition,2018,58(1):1-36.
[56] RAHAIEE S,SHOJAOSADATI S A,HASHEMI M,et al.Improvement of crocin stability by biodegradeble nanoparticles of chitosan-alginate[J].International Journal of Biological Macromolecules,2015,79:423-432.
[57] BAHÇECI K S,SERPEN A,GÖKMEN V,et al.Study of lipoxygenase and peroxidase as indicator enzymes in green beans:Change of enzyme activity,ascorbic acid and chlorophylls during frozen storage[J].Journal of Food Engineering,2005,66(2):187-192.
[58] AHMED J,AL-SALMAN F,ALMUSALLAM A S.Effect of blanching on thermal color degradation kinetics and rheological behavior of rocket (Eruca sativa) puree[J].Journal of Food Engineering,2013,119(3):660-667.
[59] 王凤兰, 陈利华,黄子锋.不同保色剂对干花颜色的影响[J].西南大学学报 (自然科学版),2007,29(10):76-80.
WANG F L,CHEN L H,HUANG Z F,Effects of different color-preserving agents on the color of dry flowers[J].Journal of Southwest University (Natural Science Edition),2007,29(10):76-80.
[60] CHUNG C,ROJANASASITHARA T,MUTILANGI W,et al.Enhancement of color stability of anthocyanins in model beverages by gum Arabic addition[J].Food Chemistry,2016,201:14-22.
[61] TROUILLAS P,SANCHO-GARCÍA J C,DE FREITAS V,et al.Stabilizing and modulating color by copigmentation:Insights from theory and experiment[J].Chemical Reviews,2016,116(9):4 937-4 982.
[62] CHUNG C,ROJANASASITHARA T,MUTILANGI W,et al.Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation[J].Food Research International,2015,76:761-768.
[63] GRIS E F,FERREIRA E A,FALCÃO L D,et al.Caffeic acid copigmentation of anthocyanins from Cabernet Sauvignon grape extracts in model systems[J].Food Chemistry,2007,100(3):1 289-1 296.
[64] CAVALCANTI R N,SANTOS D T,MEIRELES M A A.Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview[J].Food Research International,2011,44(2):499-509.
[65] TAN C,CELLI G B,SELIG M J,et al.Catechin modulates the copigmentation and encapsulation of anthocyanins in polyelectrolyte complexes (PECs) for natural colorant stabilization[J].Food Chemistry,2018,264:342-349.
[66] HERBACH K M,STINTZING F C,CARLE R.Betalain stability and degradation—structural and chromatic aspects[J].Journal of Food Science,2006,71(4):41-50.
[67] KHAN M I.Stabilization of betalains:A review[J].Food Chemistry,2016,197(APR15):1 280-1 285.
[68] 张国文,陈秀霞,潘军辉,等.桑色素与牛血清白蛋白结合反应的热力学分析[J].南昌大学学报(工科版),2008,30(3):229-233.
ZHANG G W,CHEN X X,PAN J H,et al.Thermodynamic analysis on the binding feature between morin and bovine serum albumin[J].Journal of Nanchang University(Engineering and Technology),2008,30(3):229-233.
[69] 江连洲,陈思,李杨,等.大豆分离蛋白-花青素复合物的制备及其蛋白结构与功能性质分析[J].食品科学,2018,39(10):20-27.
JIANG L Z,CHEN S,LI Y,et al.Effects of complexation with anthocyanin on the structural and functional properties of denatured soybean protein[J].Food Science,2018,39(10):20-27.
[70] 邓凡政,郭东方,王海荣.双水相体系中食用色素与蛋白质作用光谱行为研究[J].光谱学与光谱分析,2007,27(2):329-331.
DENG F Z,GUO D F,WANG H R.The spectroscopic study on the interaction between edible pigment and human serum albumin in two-phase aqueous systems[J].Spectroscopy and Spectral Analysis,2007,27(2):329-331.
[71] BOWLES D,LIM E-K,POPPENBERGER B,et al.Glycosyltransferases of lipophilic small molecules[J].Annual Review of Plant Biology,2006,57(1):567-597.
[72] 刘立增,孟宪昉,郭俊杰,等.红曲红色素在淀粉颗粒表面吸附机制研究[J].食品研究与开发,2015,36(14):41-44.
LIU L Z,MENG X F,GUO J J,et al.Study on the adsorption mechanism of red monascus pigment on the surface of starch[J].Food Research and Development,2015,36(14):41-44.
[73] LOPEZ-CARBALLO G,HERNÁNDEZ-MUÑOZ P,GAVARA R,et al.Photoactivated chlorophyllin-based gelatin films and coatings to prevent microbial contamination of food products[J].International Journal of Food Microbiology,2008,126(1-2):65-70.
[74] DE CARVALHO R A,FÁVARO-TRINDADE C S,SOBRAL P J.Edible films:Use of lycopene as optical properties enhancer[M].New York:Novel Technologies in Food Science Springer,2012.
[75] RESZCZYNSKA E,WELC R,GRUDZINSKI W,et al.Carotenoid binding to proteins:Modeling pigment transport to lipid membranes[J].Archives of Biochemistry and Biophysics,2015,584:125-133.
[76] MANDATI S M C,WELBORN L,LOBATO J B,et al.Colored coated edible product containing high level of liquid flavors in coating and methods of making there of:US,2017/0135372[P].2017-05-18.
[77] HITZFELD A,BECK M.New natural color for edible coatings:US,2018/0317528[P].2018-11-08.
[78] 王晓莉.天然色素为糖果增姿添色[J].食品安全导刊,2011,29(Z1):66-67.
WANG X L.Natural pigments add color to the candy[J].China Food Safety,2011,29(Z1):66-67.
[79] HITZFELD A,BECK M.New orange color for edible coatings:US,2018/0177214[P].2018-06-28.
[80] BURGUETE M D R R,ARESO C L,IRURZUN J I R.Colouring casing for stuffed meat products and production process:US,2009/0142457[P].2009-06-04.
[81] SOBRAL P J,CARVALHO R A,FÁVARO-TRINDADE C S.Physical properties of edible gelatin films colored with chlorophyllide[M].New York:Food Engineering Interfaces,2010.
[82] 方燕,朱克永,姚瑞玲,等.可食性油墨在食品包装印刷的研究与应用[J].食品与发酵科技,2013,49(1):85-90.
FANG Y,ZHU K Y,YAO R L,et al.Research and application of edible ink in packaging and printing of food[J].Food and Fermentation Sciences and Technology,2013,49(1):85-90.
[83] SHASTRY A V,COLLINS T M,SUTTLE J M,et al.Edible inks for ink-jet printing on edible substrates:US,2008/0317914[P].2008-12-25.
[84] POWAR P V,LAGAD S B,AMBIKAR R B,et al.HerbaliInk:Safe,easy and ecofriendly alternative[J].International Journal of Pharmacognosy and Phytochemical Research,2014,6(2):146-150.
[85] LIU G H,CHEN Q F,CHEN G X.Extraction of natural pigment from purple potato in preparation of edible ink[J].Applied Sciences in Graphic Communication and Packaging,2018,477:717-721.
[86] WU S,WANG W Q,YAN K,et al.Electrochemical writing on edible polysaccharide films for intelligent food packaging[J].Carbohydrate Polymers,2018,186:236-242.
[87] 韩野,刘艳秋,孙广仁,等.3D食品打印技术及影响因素的研究进展[J].食品工业科技,2019,40(24):338-343;348.
HAN Y,LIU Y Q,SUN G R,et al.Research progress of 3D food printing and its influencing factors[J].Science and Technology of Food Industry,2019,40(24):338-343;348.
[88] FENG C Y,ZHANG M,BHANDARI B.Materials properties of printable edible inks and printing parameters optimization during 3D printing:A review[J].Critical Reviews in Food Science and Nutrition,2019,59(19):3 074-3 081.
[89] VADODARIA S,MILLS T.Jetting-based 3D printing of edible materials[J].Food Hydrocolloids,2020,106:105 857.
[90] DICK A,BHANDARI B,DONG X,et al.Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food[J].Food Hydrocolloids,2020,107:105 940.
