Colorful Plates: Natural Food Pigments Natural Pigment 4: Carotenoids, concentration effect

Natural pigments give the vibrant colors of the fruits and vegetables, and also each pigment has its own health benefits. Prof. Dr. Sibel Ozilgen explains with examples the four most common natural pigments and the ways to protect them during processing as a part of 'Foods and Their Specifications' course at the Gastronomy and Culinary Arts Department, Yeditepe University.

Students learn the sources of caroteniod pigment as one of the most common pigments in foods and the effects of different factors on this pigment as a part of 'Foods and Their Specifications' course taught by Prof. Dr. Sibel Ozilgen at the Gastronomy and Culinary Arts Department, Yeditepe University. Bell peppers differ in content of carotenoids and other pigments, red ones are the richest in carotenoids. Carotenoids are oil soluble and less sensitive to heat processes compared to the other pigments. Beta-carotene is a procursor of vitamin A.