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Abstract
Color plays a vital role in marketing a wide range of products, including cosmetics, food additives, and pharmaceuticals, by enhancing their appeal and capturing consumer attention. The many advantages of natural colorants are driving the switch from synthetic to natural dyes, which are derived from microorganisms and plant phytochemicals. These advantages include environmental sustainability, anti-inflammatory and antioxidant qualities, non-toxicity, and skin friendliness. In addition to being colorants, natural dyes like anthocyanins have anticancer and other health advantages. However, there are drawbacks to natural colorants, including color variability, stability problems, and a narrow color spectrum. Not with standing these difficulties, they are used in a variety of sectors, such as textile dyeing, food and beverage production, pharmaceuticals, and cosmetics. Plant tissue extracts make up the majority of natural colorants. There are a number of issues with using these extracts in the food industry, such as inconsistent color intensities, instability when exposed to heat and light, supply variability, reactivity with other food ingredients, and the development of secondary flavors and odors. To ensure an even distribution throughout the food product, an emulsifier must be added because many of them are insoluble in water.