Plants are recognized as natural sources of antioxidants (eg, polyphenols, flavonoids,
vitamins, and other active compounds) that can be extracted by green solvents like water …

Abstract Azo dyes, including Tartrazine, Sunset Yellow, and Carmoisine, are added to foods
to provide color, but they have no value with regard to nutrition, food preservation, or health …

Food processing and storage cause natural food color to diminish, leading to the addition of
synthetic dyes by the industry. Unfortunately, these dyes have potential health risks, such as …

Low-moisture foods such as spices, grains, and seeds constitute an important part of the
human diet. Increased consumer concern for food safety and food quality has focused on the …

It is alarming that synthetic food dyes (FD) are widely used in various industries and that
these facilities discharge their wastewater into the environment without treating it. FDs mixed …

It has been widely accepted that sustainable polymers derived from renewable resources
are able to replace the short-turnover petroleum-based materials and reduce environmental …

In this study, poppy-pollen extract (as a novel source of pigment and natural phytochemical)
was microencapsulated. The spray-drying process maintained the encapsulation efficiency …

Abstract In this study, poly (1, 5-diaminonaphthalene)(PDAN) as nitrogen-rich conjugated
polymer was successfully synthesized and incorporated into polyacrylonitrile nanofibers …

Color of a food is one of the major factors influencing its acceptance by consumers. At
presently synthetic dyes are the most commonly used food colorant in food industry by …

The gut microbiota has been confirmed as an important part in human health, and is even
take as an 'organ'. The interaction between the gut microbiota and host intestinal …