Color additives are important for the food industry to improve sensory quality lost during food process and to expand the variety of products. In general, artificial colorants have lower cost and better stability than the natural ones. Nevertheless, studies have reported their association with some health disorders. Furthermore, consumers have given greater attention to food products with health beneficial effects, which has provided a new perspective for the use of natural colorants. In this context, fruits are an excellent alternative source of natural compounds, that allow the obtainment of a wide range of colorant molecules, such as anthocyanins, betalains, carotenoids, and chlorophylls. Furthermore, in addition to their coloring ability, they comprise different bioactive properties. However, the extraction and application of natural colorants from fruits is still a challenge, since these compounds show some stability problems, in addition to issues related to the sustainability of raw-materials providing. To overcome these limitations, several studies have reported optimized extraction and stabilization procedures. In this review, the major pigments found in fruits and their extraction and stabilization techniques for uses as food additives will be looked over.

中文翻译：

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水果可以作为食用色素的可靠来源吗？这些天然添加剂的优缺点。

彩色添加剂对于提高食品加工过程中失去的感官质量和扩大产品种类对食品工业而言非常重要。通常，人造色料比天然色料具有较低的成本和更好的稳定性。然而，研究报告它们与某些健康疾病有关。此外，消费者对具有健康有益作用的食品给予了更多关注，这为使用天然着色剂提供了新的视角。在这种情况下，水果是天然化合物的极佳替代来源，可以获取多种着色剂分子，例如花色苷，甜菜碱，类胡萝卜素和叶绿素。此外，除了它们的着色能力外，它们还具有不同的生物活性。然而，从水果中提取和应用天然着色剂仍然是一个挑战，因为这些化合物除了与提供原材料的可持续性有关的问题外，还显示出一些稳定性问题。为了克服这些限制，一些研究报告了优化的提取和稳定程序。在这篇综述中，将研究水果中发现的主要色素及其作为食品添加剂的提取和稳定化技术。