Colorantes naturales: mucho más que color en los alimentos

The article analyzes the scientific, regulatory, and technological foundations of the use of natural colorants in the food industry. It describes their main sources, bioactive functions, and applications, contrasting them with synthetic colorants in terms of safety, stability, and consumer acceptance. The challenges of industrial implementation are addressed, such as low stability under environmental factors and economic and regulatory implications. Furthermore, stabilization strategies and emerging technologies that enhance their functionality are presented. The document highlights the potential of these pigments as functional ingredients in sustainable food systems, promoting their integration into the development of innovative products