Chemical Composition and Health Attributes of Agri-Foods: A Scientific Overview on Black Foods

Duyen H. H. Nguyen (), Hassan El-Ramady (), Xhensila Llanaj, Gréta Törős, Peter Hajdú and József Prokisch
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Duyen H. H. Nguyen: Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Animal Science, Biotechnology and Nature Conservation, University of Debrecen, 4032 Debrecen, Hungary
Hassan El-Ramady: Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Animal Science, Biotechnology and Nature Conservation, University of Debrecen, 4032 Debrecen, Hungary
Xhensila Llanaj: Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Animal Science, Biotechnology and Nature Conservation, University of Debrecen, 4032 Debrecen, Hungary
Gréta Törős: Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Animal Science, Biotechnology and Nature Conservation, University of Debrecen, 4032 Debrecen, Hungary
Peter Hajdú: Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Animal Science, Biotechnology and Nature Conservation, University of Debrecen, 4032 Debrecen, Hungary
József Prokisch: Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Animal Science, Biotechnology and Nature Conservation, University of Debrecen, 4032 Debrecen, Hungary

Sustainability, 2023, vol. 15, issue 4, 1-31

Abstract: Several kinds of food can be analyzed by the human sensory organs. In this review, we demonstrate the relation and importance of the color and bioactive molecules of food and their health effects. This work focuses on black foods, which can be found in both natural and processed forms, present in our daily life for several years without being noticed. Besides, the chemistry underlying the black color of black foods has not yet been fully understood. More than 130 black foods are reported in the current review, which belong to 3 main groups and 12 sub-groups. In studied black foods, melanins and anthocyanins are the primary pigments, along with other pigments such as chlorophylls, carotenoids, and tannins. The health potential of black foods is also discussed. Due to their high concentration of phytochemical and phenolic compounds, black-colored foods are beneficial in preventing diseases and boosting the immune system. As a promising natural pigment and antioxidant compound source, black foods could be used as functional foods. Several questions on black foods are still open and need more investigation, especially the mechanisms by which the black color is formed in fruits and vegetables.

Keywords: antioxidants; anthocyanins; melanin; Maillard reaction; caramelization; activated charcoal; black-colored foods (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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