Impact of Conventional and Advanced Techniques on Stability of Natural Food Colourants

Natural food colourants are gaining momentum in the food industry due to their clean-label appeal, safety, and potential health benefits. However, their practical application is often constrained by instability under environmental stressors such as pH fluctuations, heat, light, and oxygen. In response, both traditional and innovative strategies have emerged to improve pigment stability, with some studies reporting up to 50–80% retention of colour intensity under optimised conditions. Most...