The Language of Color in Fruit: The Natural Science Behind Pigments

05 Oct The Language of Color in Fruit: The Natural Science Behind Pigments

In the juice and concentrate industry, color is more than an aesthetic feature — it’s a chemical reflection of the fruit’s life. Each shade reveals something about its ripeness, nutritional profile, and processing conditions. Understanding what lies behind those hues — deep reds, bright oranges, vibrant greens — is essential for anyone formulating, concentrating, or stabilizing natural products without added colorants.

Reds: Anthocyanins and Lycopene
Red pigments in fruit come mainly from anthocyanins (as in pomegranate, strawberry, or blueberry) and lycopene (as in tomato or watermelon).
Anthocyanins are highly sensitive molecules: their color changes with pH and temperature. At acidic pH levels (2.5–3.5), they show vivid reds; when the medium becomes neutral, they shift toward blue or purple. Thus, pH correction in a concentrate not only adjusts flavor but also alters visual perception.
Lycopene, on the other hand, is more stable under acidic conditions but degrades with oxygen and light. That’s why juices rich in this carotenoid are processed under inert atmosphere or vacuum conditions.

Oranges: Carotenoids in Balance
The orange hue comes from β-carotene, lutein, and zeaxanthin, found in fruits like apricot, mango, and papaya. These pigments are liposoluble, so their extraction depends on fat content and cellular structure.
Heat can intensify their color, but excessive temperature leads to oxidation. In industrial processing, precise control of time and temperature during pasteurization is key to maintaining a bright tone.
Beyond color, carotenoids act as natural antioxidants and vitamin A precursors — a valuable dual role in functional juices.

Greens: The Fragility of Chlorophyll
Chlorophyll is the most unstable pigment. Its bright green tone fades quickly under heat, transforming into pheophytin, which produces olive or brownish hues.
In green fruits and vegetables — like green apple, kiwi, or spinach — technologists aim to limit this degradation by adjusting pH and minimizing thermal exposure.
Acidity also affects chlorophyll: the lower the pH, the faster it denatures. Maintaining green tones in acidic products is, therefore, almost an art form.
Yellows and Browns: Flavonoids and Maillard Reactions
Yellow tones mostly come from flavonoids such as quercetin or naringin (found in citrus fruits and apples). During processing, these compounds can oxidize, giving rise to golden or brown hues.
In concentrates or juices containing reducing sugars, the Maillard reaction — between sugars and amino acids — also contributes brown coloration. In controlled doses, this can be desirable, adding warmth and a sense of naturalness; in excess, it dulls freshness.

The Art of Natural Color in food industry

Working with natural colors requires precision. Each pigment reacts differently to pH, temperature, oxygen, and light. Food technologists must find the right balance between stability and naturalness: enough processing to ensure safety and shelf life, but without killing the color’s vibrancy.

Today, in the B2B market, natural color has become a language of authenticity. A pomegranate concentrate with a deep red hue not only reflects sensory quality but also a high content of bioactive anthocyanins. A bright orange mango juice speaks of freshness, while a golden tone in a fruit vinegar conveys craftsmanship.

Every visual shade has a chemical reason. Understanding it allows not only to reproduce a color but also to tell its story with accuracy.

At Baor Products, we care for the authenticity of our natural colorants. We don’t force them — we preserve them. Each tone is born from the fruit, not the laboratory. Behind every color lies a precise balance between science, technology, respect for nature, and the highest quality.