Fruits & Vegetables: Pigments, Color, and Study Notes – Alina Wellness Hub

,Contents / Topics Covered
Fruits & Vegetables: Pigments and Colour in Food
1. Introduction
• Importance of color in fruits and vegetables
• Role of pigments in nutrition and food quality
2. Types of Pigments
• Chlorophylls (Green pigments)
• Carotenoids (Yellow, Orange, Red pigments)
• Anthocyanins (Red, Blue, Purple pigments)
• Betalains (Red-violet & Yellow pigments)
• Flavonoids (Yellow pigments)
3. Structure and Characteristics of Pigments
• Chlorophyll: a & b, porphyrin ring, stability
• Carotenoids: carotenes & xanthophylls, Vitamin A activity
• Anthocyanins: pH sensitivity, water-solubility
• Betalains: types & plant sources
• Flavonoids: properties & antioxidant activity
4. Factors Affecting Pigment Stability
• Heat
• pH
• Light
• Oxygen
• Enzymatic activity
5. Functions and Importance of Pigments
• Color and consumer appeal
• Indicator of ripeness and quality
• Nutritional benefits
• Antioxidant properties
• Functional food components

, 6. Visual Aids
• Tables summarizing pigments, colors, solubility, and sources
• Diagrams and flowcharts for quick understanding
7. Questions for Practice
• Very Short Questions (VSQs)
• Short Questions
• Long Questions
8. Multiple Choice Questions (MCQs)
• 20+ MCQs with answers
9. Quick Revision / Last Page
• Summary tables
• Key points and flowchart for final revision