Anthocyanins as Natural Alternatives to Synthetic Red Colorants: Risks and Food Applications

In recent years, increasing consumer demand for healthier and more natural foods has driven the food industry to replace artificial additives. Among these, colorants play a crucial role, as they influence the sensory perception and acceptance of food products. However, the widespread use of synthetic colorants has raised growing concerns due to their potential association with adverse health effects. In addition, several regula-tory agencies have restricted or banned the use of certain synthetic colorants, requiring their replacement with natural alternatives. In this context, anthocyanins have emerged as a promising substitute for artificial colorants, owing to their similar color properties. Despite their potential, their use as food colorant still faces several challenges, particularly regarding stability, incorporation into food matrices, and regula-tory constraints. Therefore, this review examines the challenges and current trends in natural colorants, highlighting the potential of anthocyanins as substitutes for syn-thetic red colorants in food products.