Abstract

REVIEW ON COLORING AND FLAVORING AGENTS FROM PLANTS

*More Sagar Navnath, Maske Kiran Deepak, Pailwan Dipali Bhagwat and Muley S. S.

Abstract

The worldwide demand for natural dyes is nowadays of great interest due to the increased awareness on the therapeutic properties of natural dyes in public. Natural dyes are derived from naturally occurring sources such as plants, insects, animals and minerals. Several synthetic colorants have been banned because they cause allergy-like symptoms or are carcinogens. Among the all-natural dyes, plant-based pigments have wide range of medicinal values. The present review, describes the detail information about basic history, synonym, biological source, chemical constituent, extraction and uses found in naturally occurring dye yielding plants, which are helpful to further development of pharmaceutical formulation. Herbs are the most trending taste enhancers, carrying multiple benefits. Sprinkling them in minute amounts in pasta, salads, sautéed vegetables, curries, fried rice or adding them in dips and sauces can lead to enhanced flavours. The fresh and dried versions serve the same purpose, especially when the fresh ones are not available.

Keywords: Natural Dyes, Coloring Agent, Pharmaceutical Colorants, flavours.