Bio-colours from vegetable crops - A Review
1S. Arunkumar, 1S. Kamalakannan, 1K. Haripriya and 2P. Kamalakannan
1Department of Horticulture and 2Department of Soil Science and Agricultural Chemistry Faculty of Agriculture, Annamalai University, Annamalainagar - 608 002 India
ABSTRACT
Pigments act as natural colourant which are observed to explore the world in all possible fields of lives. Natural pigments that are obtained from plants sources like chlorophyll, carotenoids, betacyanin etc., are used in medicines, preservation, food, textiles, molecular analysis that are probably safe towards the environment. Colours that come from natural sources are referred to as “Biocolours.” Typically, they are obtained from various plant parts like fruits, vegetables, seeds, roots, as well as from microorganisms. Paprika and beet are some of the sources for vegetable based biocolours. The natural dyes are eco-friendly in nature because they are obtained from various plant sources.