FOOD CHEMISTRY
FOOD ADDITIVES AND PRESERVATIVES
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[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Detailed explanation-1: -Among the anthocyanin pigments, cyanidin-3-glucoside is the major anthocyanin found in most of the plants. The colored anthocyanin pigments have been traditionally used as a natural food colorant. The color and stability of these pigments are influenced by pH, light, temperature, and structure.
Detailed explanation-2: -Putting natural colour on cloth involves the use of leaves (such as indigo and henna), barks and woods (logwood, osage), roots (madder, alkanet), flowers (chamomile, marigold, safflower), fruits and nuts (walnut, myrobalan, pomegranate), minerals (alum, iron), and insects (cochineal, lac).
Detailed explanation-3: -Curcumin is historically, one of the most famous and the brightest of naturally occurring yellow dyes. It is extracted from the fresh or dried rhizomes of turmeric. It is a substantive dye capable of directly dyeing silk, wool and cotton.