C. oleifera oil is one of the high-quality edible oils recommended by the Food and
Agriculture Organization of the United Nations (FAO). Pharmacological studies have shown …

The current trend of shifting to food naturalness has prompted food industries to switch from
synthetic to natural colorants. Concurrently, there is a spike in interest concerning the …

Currently, the exploration of natural colorants from vegetal waste has gained particular
attention. Furthermore, incorporation of these natural sources into biopolymers is an …

The current synthetic plastic-based packaging creates environmental hazards that impact
climate change. Hence, the topic of the current research in food packaging is biodegradable …

Color is one of the main sensory properties in the food industry. Currently, there is a global
interest to replace synthetic colorants with natural compounds. In line with this, many plants …

Betalains are natural nitrogenous water-soluble pigments found in species belonging to the
Caryophyllales order and in mushrooms. Betalains can be considered multifunctional …

Phytochemicals derived from agro-industrial waste materials could be employed as
functional food additives and natural antioxidants to replace their synthetic counterparts …

Plants produce various pigments that not only appear as attractive colors but also provide
valuable resources in applications in daily life and scientific research. Biosynthesis …

Background Beetroot is a health-promoting vegetable packed with essential components
like vitamins, minerals, nitrates, carotenoids, ascorbic acid, flavonoids, polyphenols …

Natural colorants/pigments are nowadays gaining popularity due to increased consumer
awareness and severe health problems caused by the use of synthetic pigments. The …