https://orcid.org/0000-0003-2099-5909
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Abstract
Ensuring food and nutritional security of fast-growing population will pose a huge challenge in future. An estimated one-half population who does not go hungry, nonetheless suffers the debilitating effects of unhealthy diets. In view of the nutritional awareness, when the major wheat breeding programs have started shifting to quality, instead of quantity in wheat, the colored wheats give a novel twist of targeting the malnutrition by enhancing the antioxidants such as anthocyanin, carotenoids, flavonoids, polyphenols etc. Moreover, changing consumer demands have picked the trend to prefer a nutritionally balanced diet over the conventional high energy diets and thus, colored wheat has opened up a hidden avenue for providing additional value to the wheat-based products. Besides providing nutrition, these pigments have the potential to replace the synthetic dyes and food colorants prevalent in the market. The review summarizes the genetics and biochemistry of the pigments of colored wheat along with their product development, nutritional status and consumer preference. The review also sheds light on the environmental effect on color accumulation and the effect of increased colorants on other quality traits of wheat.
Author contributions
AKP and AS: conceptualization, validation, supervision, project administration, and writing–review and editing. AKP and PK: writing– original draft, review and editing. SS and LK: Original draft preparation and editing.
Declaration
All authors read and approved the final version of the manuscript.
Disclosure statement
Authors declare no conflict of interest.
Compliance with the ethics statement
Authors worked in compliance with research ethics.
Figure 1. Diagrammatic representation of colored wheat (Red, white, blue, purple, black and yellow) along with their pigments, genetics, health benefits and food products.
