| Abstract: | Product appearance is an important factor for consumers when determining the quality of a product, and colour is one of the most important factors which contribute to product appearance. Currently, the safety and consumer acceptance of some colorants used in food products, such as titanium dioxide and some synthetic colorants, are under discussion. Therefore, new ways to use natural colorants as alternatives to these suspect colorants for future applications are being investigated. A promising method for increasing the applicability of the often sensitive natural colorants is the encapsulation of these colorants in colloidal particles by natural polymers such as carbohydrates, lipids and proteins. In recent years, micro‐ and nano‐encapsulation have increasingly been used for various purposes concerning several food properties such as colour, flavour and micronutrient content. This technique results in improved stability for the often sensitive natural colorants and presents the possibility of entrapping water‐insoluble colorants for improved use in an aqueous system. This paper reviews the main methods that are used for encapsulation by natural polymers, discusses the different types thereof that are used for encapsulation of colorants, and provides a short overview of natural colorants successfully encapsulated in these natural polymers. |
