Study of the authentic composition of the novel green foods: Food colorants and coloring foods
Marta Herrera, Isabel Viera, María Roca
Abstract
The clean label approach is behind the development of the new concept, coloring food, in contrast to regulated food colorants, although few data are available regarding its composition. Consequently, twenty-six commercial green foods (including novel foods) have been analyzed to investigate the authentic composition behind the different labels. It has been identified by HPLC-ESI/APCI-hrTOF-MS2 the complete array of chlorophylls in the regulated green food colorants, several of them identified for the first time in foods. The coloring food alternative is based on mixing blue (such as spirulina) and yellow (such as safflower) hues. Our data suggest that in the analyzed samples, spirulina is water or solvent extracted before being added to the food. The obtained results showed for the first time, the authentic data on the chemical composition of the new green foods.