Nutritionally enriched pineapple rasgulla can be produced through different methods and
visual appearance being the most vital concern for the consumer acceptance. Therefore …

Herbs and spices have been an essential part in human life for thousands of years that is
used at a domestic and industrial level as flavoring, preservation, and coloring agent in …

Food colors are considered the most important component of foodstuff for enhancing the
aesthetic appeal of the products. The rapid increase in population raised the demand for …

Abstract Background/Objectives: The utilization of natural colorant can improve food appeal.
This study determined the potential of Clitoria ternatea flower extract as a substitute for …

Substances for protecting plants often contain colourings, the impact of which on
invertebrates has been studied insufficiently. The addition of food colourings in different …

Caulerpa racemosa is a green macroalga that contains chlorophyll, a natural colorant, which
has anti-inflammatory, antibacterial, antiparasitic, and antioxidant properties. This study …

Green techniques to extract natural pigments are gaining prominence among consumers
and food industries. This trend is predominantly due to the harmful effects imparted by …

Background Cooked dried beans are commonly consumed in many countries and are
known in Egypt as Ful medames. Adding synthetic colors to keep the dishes more attractive …

Natural colorants play a crucial role in food product development and improvement of
health. Microalga Chlorella sp. is one of the sources of natural colorant. In this study …

Color is the first feature of foods noticed by consumers; It is one of the essential sensory
properties that directly affect the acceptance of foods. Although foods have unique colors …