Food quality and freshness deterioration are global concerns during the packaging,
distribution, and storage of perishable food items such as fish, meat, seafood, milk, fruits …

Betalains are hydrophilic pigments naturally present in a limited number of plants and fungi.
In addition to providing pigmentation, ranging from yellow to red, they show potential for …

With the need of food safety and high yield, new luminescent materials with promoting plant
photosynthesis have attracted more and more attention. In this research, we synthesize the …

An efficient manufacturing of colorimetric nonwoven indicators represents a promising
alternative to enable applications of such materials in food quality monitoring. The objective …

In the present scenario marked by energy source shortages and escalating concerns
regarding carbon dioxide emissions, there is a growing emphasis on the optimal utilization …

The color of a food product is an important part of its visual appearance and is a very
important factor for the consumer. The consumption of natural pigments have been …

Simple Summary Lycopene is a natural, red-colored pigment that is found in plants and has
particularly robust antioxidant activity among the carotenoids. Plenty of research has …

In this study, effects of various gas atmosphere (O 2, CO 2 and N 2) and holding times (15,
30, 45 and 60 min) on changing of bioactive compounds (limonin, nomilin, hesperidin …

Food coloring plays a vital role in influencing consumers' food choices, imparting vibrant and
appealing colors to various food and beverage products. Synthetic food colorants have been …

Prodigiosin is a promising microbial red pigment with several therapeutic properties.
Unfortunately, production through fermentation is hampered by product inhibition, resulting …