Natural plant pigments: genes and transcription factors regulating synthesis and degradation, extraction, microencapsulation, food applications, and sensory impacts

Abstract

Natural pigments are essential for the visual attractiveness of foods, being a healthy alternative to artificial colorings. Chlorophylls, carotenoids, anthocyanins and betalains stand out as bioactive pigments that promote health benefits and contribute to disease prevention. The stability of these pigments is influenced by factors such as light and temperature, requiring strategies such as microencapsulation for protection. Encapsulation can be performed by a variety of physical and chemical techniques capable of improving the bioavailability and durability of these pigments. However, challenges remain, such as a detailed understanding of the synthesis and degradation of these pigment compounds and interactions with food matrices. Although there is extensive research on the study of isolated pigments, there is a lack of comparative reviews on the stability and acceptance of these compounds by consumers. Therefore, this study aims to analyze the molecular mechanisms, extraction trends, encapsulation of natural pigments and sensory impacts on consumer perception.