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Citation: Simin Fang, Hong Wu, Sizhe Sheng, Lingling Li, Yuxi Wang, Hongchun Li, Jun Jiang. The Food Kingdom Lecture Series: The Science behind Color[J]. University Chemistry, ;2024, 39(9): 177-182. doi: 10.12461/PKU.DXHX202402012 shu

The Food Kingdom Lecture Series: The Science behind Color

Simin Fang ^1,2 ,
Hong Wu ^1,2 ,
Sizhe Sheng ¹ ,
Lingling Li ^1,2 ,
Yuxi Wang ³ ,
Hongchun Li ^1,2 ,
Jun Jiang ^1,2

1.
School of Chemistry and Materials Science, University of Science and Technology of China, Hefei 230026, China;
2.
National Demonstration Center for Experimental Chemistry Education (University of Science and Technology of China), Hefei 230026, China;
3.
School of Flexible Electronics, SunYat-sen University, Shenzhen 518107, Guangdong Province, China

Received Date: 2 February 2024
Revised Date: 2 April 2024

Presented in the form of a fairy tale, this article employs engaging imagery and accessible language to guide readers through the scientific principles underlying the colorful appearance and common color-changing phenomena in plant-based foods. By exploring the structure and properties (such as solubility and stability) of major plant-based food pigments like chlorophyll, carotenoids, and anthocyanins, readers gain a deeper understanding of the reasons behind these phenomena. Additionally, the article enhances comprehension of enzymatic browning principles and prevention methods, while fostering a nuanced understanding of food additives such as coloring agents.
- Pigment,
- Property,
- Enzymatic browning,
- Plant-based food,
- Coloring agents
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