Natural pigments: Anthocyanins, carotenoids, chlorophylls, and betalains as colorants in food products
Natural pigments are widely utilized as food additives nowadays to impart color or improve
the taste of the food products. These pigments are significant food compounds used in the …
the taste of the food products. These pigments are significant food compounds used in the …
Marine algae colorants: Antioxidant, anti-diabetic properties and applications in food industry
In numerous food businesses, natural pigments are frequently utilized as food colorants.
Colorants give nutritional value to food items in addition to improving its appeal …
Colorants give nutritional value to food items in addition to improving its appeal …
Olive tree leaves—A source of valuable active compounds
The agricultural and processing activities of olive crops generate a substantial amount of
food by-products, particularly olive leaves, which are mostly underexploited, representing a …
food by-products, particularly olive leaves, which are mostly underexploited, representing a …
Cyanobacterial pigment production in wastewaters treated for heavy metal removal: Current status and perspectives
Cyanobacterial pigments have an evolving market demand as natural colorants with
numerous health benefits and diversified applications. Nevertheless, scaling up …
numerous health benefits and diversified applications. Nevertheless, scaling up …
Biocolorants in food: Sources, extraction, applications and future prospects
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 …
presently synthetic dyes are the most commonly used food colorant in food industry by …
Pulsed electric field-assisted extraction of natural colorants; principles and applications
Today, natural pigments including anthocyanins, chlorophylls, carotenoids, and betalains
have received more attention because of their health-promoting properties and good …
have received more attention because of their health-promoting properties and good …
Beyond green with synthetic chlorophylls–Connecting structural features with spectral properties
M Taniguchi, DF Bocian, D Holten… - Journal of Photochemistry …, 2022 - Elsevier
The distinct features of chlorophylls in photosynthesis have led to the formation of numerous
derivatives for applications encompassing solar energy conversion, molecular photonics …
derivatives for applications encompassing solar energy conversion, molecular photonics …
Infesting Seaweeds as a Novel Functional Food: Analysis of Nutrients, Antioxidants and ACE Inhibitory Effects
A Brai, A Hasanaj, C Vagaggini… - International …, 2024 - pmc.ncbi.nlm.nih.gov
Globalization and climate change are both contributing to an increase in the number of
potentially invasive algae in coastal areas. In terms of biodiversity and financial losses, the …
potentially invasive algae in coastal areas. In terms of biodiversity and financial losses, the …
Encapsulation of natural pigments by double emulsion: A review
I Alouk, D Xu, Y Cao - Food Bioscience, 2023 - Elsevier
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 …
important factor for the consumer. The consumption of natural pigments have been …
Phytochemicals, chlorophyll pigments, antioxidant activity, relative expansion ratio, and microstructure of dried okra pods: Swell-drying by instant controlled pressure …
S Mounir, A Ghandour, C Téllez-Pérez, AA Aly… - Drying …, 2021 - Taylor & Francis
This study is aimed at comparing swell drying versus conventional shade drying and
optimizing the texturing by instant controlled pressure drop (DIC) of green okra pods …
optimizing the texturing by instant controlled pressure drop (DIC) of green okra pods …