Pigments

Pigments are compounds, usually fine solid particles or dissolved colorants, that give color and other properties to a tissue, object, or substance. In foods, chlorophylls impart green color to lettuces and peas, carotenes are responsible for the orange of carrots, lycopene gives red color to tomatoes, anthocyanins contribute purple hues to grapes and blueberries, and oxymyoglobin produces the red color of meat. In food technology, pigments serve both as natural quality indicators and as added colorants, and some exhibit antioxidative activity. Their stability during processing depends on pH, temperature, light, and oxygen exposure. Understanding pigment chemistry guides formulation, processing, and packaging that preserve attractive, stable color.