From the market standpoint, attractive and stable color is the
important sensory property of foods. In recent years, the food industry
has been increasingly using various natural colorants of
plant origin that have both coloring and antioxidant properties.
Contrary to the artificial additives, natural colorants have attracted
considerable interest due to their presumed safety, as well as potential
health effects. However, the incorporation of natural colorants
to food systems is a certain challenge due to their low stability
regarding the factors such as light, oxygen, temperature and pH