Results 41 to 50 of about 1,146 (172)
Antioxidants, 2020 This study aimed to assess the thermal stability of the bioactive compounds from annatto seed extract, encapsulated by ionic gelation using quinoa proteins, lentil proteins, soy proteins, and sodium caseinate as carrying materials.
Julián Quintero Quiroz +6 more
doaj +1 more source
Coloration Technology, Volume 142, Issue 3, Page 333-353, June 2026.Abstract Natural dyes are compounds that occur naturally in several organisms and are classified based on chemical structure and application method. The literature cites several natural dyes used in industrial transformation processes. Annatto dye is used in the food industry, and its biological pigment is extracted from the annatto seed. However, this
Marcel Jefferson Gonçalves +5 more
wiley +1 more source
Acta Scientiarum: Animal Sciences, 2011 This study was developed to evaluate the effect of adding natural pigments on the storage of eggs from laying hens in the second production cycle submitted to diets based on corn and low-tannin sorghum.
Christine Laganá +4 more
doaj +1 more source
Cheese industry in Brazil: Innovation, regulation and consumer perception
International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.This review summarises recent advances in the Brazilian cheese industry, highlighting the main types of industrial cheeses, regulatory frameworks and technological innovations. It also examines consumer perceptions, emphasising the roles of sensory quality, cultural identity, health‐oriented reformulation and sustainability in defining the ...
Renata Golin Bueno Costa +3 more
wiley +1 more source
Evaluation of the Antibacterial Activity of Annatto Dye on Some Pathogenic Bacteria
Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Qum, 2014 Background and Objectives:Today, disadvantages of antibiotics and synthetic preservatives have been identified, and researchers are seeking natural and safe alternatives.
Mahmoud Yolmeh +3 more
doaj
The Iraqi Journal of Agricultural scienceThe present study highlighted the effectiveness of natural extracts derived from annatto and beetroot in prolonging the shelf life of refrigerated beef burgers for up to 12 days.
Altaee, Z. H. A +2 more
doaj +1 more source
Journal of Photochemistry and Photobiology, 2021 This work reports the thermo-optical and photophysical properties of annatto extracted from the seeds of the tropical shrub Bixa Orellana L. Aqueous natural dyes were extracted using different amounts of NH4OH solution (4 M) and separated into two groups
Tácio T.S. Santos +6 more
doaj +1 more source
, 2020 Abstract B. orellana is a small, bushy tree 2-8 m tall, with maximum diameter at breast height 10-30 cm (Hensleigh and Holaway, 1988). The main product is a non-toxic organic dye obtained from the fruits, known as annatto or bixin. This dye is used commercially in foods, cosmetics, textiles, polish, wax and stains; locally it is used as an ...
openaire +1 more source
Journal of Food Science, Volume 91, Issue 4, April 2026.ABSTRACT This study evaluated the spray‐drying encapsulation of carotenoid‐rich extracts produced by Sporidiobolus salmonicolor, with the optimization of a ternary wall system of gum arabic (GA), inulin (IN), and corn starch (ST). Carotenoids were produced in a semi‐continuous bioreactor, extracted with organic solvents, and microencapsulated by spray ...
Patrícia Griep +5 more
wiley +1 more source
Tocotrienols: A Review From Source to Therapeutic Applications
Food Frontiers, Volume 7, Issue 2, March 2026.Tocotrienols demonstrate superior antioxidant, neuroprotective, and anti‐inflammatory properties compared to conventional vitamin E forms, with promising therapeutic applications across multiple disorders when delivered through optimized systems that enhance their inherently limited bioavailability.
Natalia‐Carolina Londoño +6 more
wiley +1 more source