Figures (5)  Tables (1)

    • Figure 1. 

      Classification of the major natural pigments.

    • Figure 2. 

      Strategies for stabilization pretreatment of natural pigments.

    • Figure 3. 

      Applications of natural pigments in preservation, packaging, production and processing of aquatic products.

    • Figure 4. 

      Natural pigments as active coating and intelligent colorimetric film for freshness indicator of aquatic products.

    • Figure 5. 

      Natural pigment application in surimi products.

    • Characterization Source Concentration Food product Method Application condition Metrics E number Ref.
      Curcumin / 1 g/L Rainbow trout Nanoemulsion 4 °C storage Specific pathogenic microorganism inhibition; delaying total mesophilic bacteria growth E100 [47]
      Curcumin / 0.1 g/L Rainbow trout Nanomats 4 ± 1 °C storage Extending shelf life of coated fillets to 12 d;
      high antimicrobial activity      		 [48]
      Theaflavins / 0.5 g/L Yellow croakers Solution immersion for 30 min 4 ± 1 °C storage Protein and lipid oxidation degree reduction; myofibrillar protein stability improvement NA [49]
      Lycopene Tomato 360 ppm Rainbow trout Solution immersion for 30 min 4 ± 1 °C storage Shelf life extension; maintaining sensory attributes; delaying lipid oxidation E160d [50]
      Carotenoids/
      flavonoids/ anthocyanins      		 Potato / sweet potato / red beet 0.1% Rainbow trout Powder Ice storage Sensory and chemical quality improvement;
      low cost      		 E160/ NA/ E163 [53]
      Flavonoids/ betalains Red beetroot 1 g/L (crude extract) Tilapia fish Dipping solution (5 min) 5 °C storage Antioxidant activity; reducing TBA; high safety NA/ E162 [54]
      Astaxanthin Algae / Rainbow trout Dipping solution (30 s) 4 ± 1 °C storage Delaying microbial growth and lipid oxidation; maintaining meat color NA [55]
      Proanthocyanidins Grape seed / Salmon Film with microcapsules 5 °C storage Antimicrobial effect; maintaining the luminosity value; extend shelf-life to 4−7 d NA [58]
      Carotenoid Shrimp and tomato by-product 0.1 g/100 mg protein / Film 22 °C Edible; antioxidant; high stability; low carotenoid degradation E160 [60]
      Curcumin / 0.4 mg/mL Grass carp Emulsion 4 °C storage Shelf-life extension by 6 d; lipid oxidation suppression; reducing microbial coruption E100 [62]
      Anthocyanins Sweet potato 4% Bighead carp Film 4 °C storage Color change respond to pH; real-time monitoring of freshness; stability E163 [65]
      Anthocyanins Echium amoenum 19 mg/L Shrimp Film 4 °C storage Visually-distinguishable color change; TVC and TVB-N change indication; high sensitivity [66]
      Anthocyanins Purple corncob 0.8% Shrimp Film 4 °C storage Antimicrobial and UV-blocking properties;
      pH-responsive colorimetric indicator; biodegradability      		 [67]
      Phycocyanin and anthocyanin Ipomoea nil and red cabbage 1 g/L Grass carp Film 4 °C storage High sensitivity to ammonia; fish freshness indication; non-destructively tracing [68]
      Betalains Cactus pears 3% Shrimp Film 20 °C, 48 h Antioxidant and ammonia-sensitive properties;
      high water vapor barrier property      		 E162 [69]
      Betalains Red pitaya peel 1% Shrimp Film 20 °C, 48 h UV–vis light and water vapor barrier ability; antioxidant and antimicrobial properties;
      freshness indication      		 [70]
      Carotenoid Shrimp waste 10 ppm Fish sausage Powder Frozen storage Color and flavor improvement; quality enhancement E160 [73]
      Astaxanthin Shrimp waste 1% Minced tilapia Oil soluble astaxanthin 4 ± 1 °C storage Extending shelf-life up to 20 d; antimicrobial activity; coloring ability; reducing lipid peroxidation; NA [74]
      Curcumin / 400 nmol/g surimi Shrimp surimi Solution 4 °C storage Bacterial growth inhibition; delaying quality deterioration E100 [78]
      Curcumin / 1 mg/mL Surimi Nanoparticle −3 °C storage Oxidation resistance and relative release efficiency; microbial growth inhibition; shelf-life extension [79]
      Lutein/ anthocyanin / 0.25%, / 3D-printing surimi Powder 4 °C storage Fresh-keeping effect; bacterial growth inhibition; freshness monitoring E161b/ E163 [80]
      Lutein / 0.5% 3D-printing surimi Nanoparticle 4 °C storage Prolonged lutein release; gel quality improvement; antioxidant function; E161b [82]

      Table 1. 

      Utilization of natural pigments in aquatic products.