Abstract
The most important task of the food industry is to provide the population with high-quality food products that meet all the physiological needs of a person, contributing to health, longevity and working capacity. Currently, color is considered one of the main indicators of food quality. The article contains a review of domestic and foreign literature, which contains information on modern methods of obtaining natural phenolic coloring pigments from plants and its waste products in the food industry. It is noted that natural dyes obtained from plants can give food products not only color, but also enrich them with biologically active substances, increase their nutritional value, prolong the suitability of products. It is noted that the production of natural phenolic dyes requires a special approach, improvement of technologies and production processes. A large and important group of food dyes are dyes that consist of natural phenolic compounds. Phenolic compounds accumulate in all plants. Among them, flavonoids (anthocyanins, flavonols and flavones, chalcones and aurones), as well as naphthoquinone and anthraquinone derivatives, have coloring properties. Natural phenolic compounds have antiseptic, antioxidant, cardiotonic, cardiotropic, antispasmodic, hypotensive, hepatoprotective, hemostatic properties. These properties lead to the widespread use of phenolic compounds in medicine and biology, as well as in the food industry. Research in the field of natural dyes and their safety is of significant public and economic importance, aimed at creating safe, natural and high-quality products in response to modern market requirements.