Brazilein as an alternative pigment: Isolation, characterization, stability enhancement and food applications

This review gives, for the first time, a systematic presentation and discussion on the chemistry and use of brazilein in foods. Processes of isolation, purification and quantification of this alternative pigment are firstly reviewed. Molecular structure and color stabilities as well as ways to enhance stability of the pigment are then discussed. Selected applications of the pigment in foods are given. Based on the review of the literature, future studies should focus on the isolation and purification of the pigment prior to its use in foods. Extraction yield and purity of brazilein obtained from the different methods should also be compared. Since the pigment is very sensitive to pH change, its stability should be enhanced prior to its use. Co-pigmentation is among the methods that exhibits potential for stability enhancement of the pigment.

Automated summary

This review provides a systematic presentation and discussion on the chemistry and use of brazilein in foods for the first time. It covers the processes of isolation, purification, and quantification, as well as the molecular structure, color stabilities, and methods to enhance stability of the pigment. The review also highlights selected applications of brazilein in foods and suggests that future studies should focus on isolating and purifying the pigment and enhancing its stability.