Results 111 to 120 of about 8,418 (233)

Natural Food Colorants and Preservatives: A Review, a Demand, and a Challenge. [PDF]

J Agric Food Chem, 2022
Novais C, Molina AK, Abreu RMV, Santo-Buelga C, Ferreira ICFR, Pereira C, Barros L.   +6 more
europepmc   +1 more source

Comprehensive Phytochemical Profiling and Multi‐Target Biological Evaluation of Hibiscus sabdariffa L. Calyx Extracts From Libya: A Promising Functional Food Candidate With Antibacterial, Antioxidant, Anti‐Inflammatory, and Cytotoxic Properties: Validation Through In Silico Approaches

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This study presents a comprehensive evaluation of Hibiscus sabdariffa L. calyx extracts from Libya, integrating phytochemical profiling, multi‐target biological activities, and in silico validation. Aqueous and ethanolic extracts were prepared and assessed for antibacterial activity against multidrug‐resistant clinical isolates (MIC: 6.25–25 mg/mL; MBC/
Ahmed Saeed Kabbashi, Zuhir S. Mussa Akrim, Mohammed B. Suliman, Sanadelaslam S. A. El‐Hddad, Ahmed Ali Mustafa, Maryam Mohammed Ibrahim, Esraa Radwan Ibrahim, Mona Rafea Mosa, Rama Burhan Hasan   +8 more
wiley   +1 more source

Ulva lactuca Extract in Confectionery Systems: A Sustainable Approach to Natural Pigmentation, Antioxidant Enrichment, and Sensory Optimization in Fondant and Meringue Matrices

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This study evaluated the functional potential of Ulva lactuca extract as a natural colorant and antioxidant incorporated into sugar‐based (fondant) and aerated (meringue) confectionery matrices. Extract incorporation significantly enriched total phenolic content—achieving up to 150.95 mg GAE/100 g dry matter in meringues—and surged antioxidant ...
Elvan Gizem Gursoy, Buse Ozdere Yilmaz, Aysegul Erdogan, Meltem Conk Dalay, Sebnem Tavman   +4 more
wiley   +1 more source

Natural Food Colorants Obtained from Algae and Their Functional Properties

, 2017
Colour is one of the major features that fascinate the customers and makes the foods more allurement. Due to changes of customer demands and countries’ legislations, usage of synthetic colorants is being decreased every day and food industry tends to use
Işıl Ilter, Akyıl, Saniye, İlter, Işıl, Kaymak-Ertekin, Figen, Saniye Akyıl, Figen Kaymak-Ertekin, Koç, Mehmet, Mehmet Koç   +7 more
core   +1 more source

Lessons From Astaxanthin Therapy to Combat Oral Premalignant and Malignant Lesions: A Narrative Review

Health Science Reports, Volume 9, Issue 7, July 2026.
ABSTRACT Background and Aims Oral cancer is one of the most common head and neck malignancies and remains associated with high morbidity, mortality, and treatment‐related toxicity. Despite advances in surgery, radiotherapy, and chemotherapy, there is still a need for safer adjunctive therapies with better therapeutic potential.
Reza Arefnezhad, Zhina Mohamadi, Shervin Shahianjahromi, Amirali Fallahian, Maryam Ashrafi, Armin Nikdehqan, Mitra Saeedi Valashani, Reza Nasiri, Fatemeh Zeinali, Hossein Fatemian, Niloofar Sefati, Fatemeh Rezaei‐Tazangi, Marziye Ranjbar Tavakoli   +12 more
wiley   +1 more source

Recent advances in engineering microorganisms for the production of natural food colorants

Food colorants are frequently added to processed foods since color is an important tool in the marketing of food products, influencing consumer perceptions, preferences, and purchasing behavior.
Thomsen, Philip Tinggaard, Borodina, Irina, Nielsen, Susanne Roenfeldt   +2 more
core   +1 more source

Sensitizing processing-resistant foodborne spoilage and pathogenic bacteria to ultra-high pressure by food colorants [PDF]

, 2007
Treating foods with ultra-high pressure (UHP) causes significant inactivation of microbial load, however a small number of survivors are often observed after extreme pressure treatments (a tailing phenomenon).
Waite, Joy G.
core  

Improvement of Naturally Derived Food Colorant Performance with Efficient Pyranoanthocyanin Formation from Sambucus nigra Anthocyanins Using Caffeic Acid and Heat

, 2020
Consumers and regulations encourage the use of naturally derived food colorants. Anthocyanins (ACN), plant pigments, are unstable in foods. In aged red wines, ACN with a free hydroxyl group at C-5 condenses to form pyranoanthocyanins (PACN), which are ...
M. Monica Giusti, Nicole Straathof
core   +1 more source

A novel use of purple tulip petal anthocyanins in pH‐sensitive polyvinyl alcohol films for the real‐time monitoring of shrimp freshness

Journal of the Science of Food and Agriculture, Volume 106, Issue 9, Page 5549-5562, July 2026.
Abstract BACKGROUND Shrimp is among the most perishable seafood commodities, and its freshness is still largely assessed through time‐consuming laboratory methods. pH‐responsive colorimetric films have received growing attention as they allow visual, real‐time quality monitoring without specialized equipment.
Tuncay Gümüş, Yasemin Henden, D. Damla Altan Kamer   +2 more
wiley   +1 more source

Food colorants and their relevance in the subject of chemistry

, 2017
Das Themengebiet der Farbstoffe stellt ein wichtiges Kapitel in der organischen Chemie dar. Werden Farbstoffe in Lebensmitteln betrachtet, finden sich natürli-che sowie künstlich hinzugefügte Farbstoffe.
Schauer, Andrea
core   +1 more source