Results 51 to 60 of about 6,593 (196)

Optimising the Eco‐Friendly Extraction of Carotenoids From Gac Fruit: A Sustainable Solution for Natural Red Food Colourants

Food Chemistry International, EarlyView.
Gac fruit's high carotenoid content, especially in the aril, makes it an excellent natural red pigment source for food applications, offering a safer alternative to synthetic dyes. Ethanol extraction achieved the highest overall pigment recovery (89.53%), whereas ethyl lactate extraction yielded the highest levels of total carotenoids, β‐carotene ...
N. Netravati, S. Gomez, B. Pathrose, A. Suma, J. Hosamani   +4 more
wiley   +1 more source

Long-Term Health Effects of Artificially Colored Foods in Adults and Children: A Review of Scientific Literature on Attention Deficits, Carcinogenicity, and Allergy Risks

Journal of Education, Health and Sport
The widespread use of artificial food colorants in processed foods has raised concerns regarding their long-term health effects, particularly in sensitive populations like children.
Zuzanna Martyna Ambroziewicz, Robert Siemiątkowski, Michał Łata, Szymon Dowgiert, Małgorzata Sikorska, Jakub Kamiński, Katarzyna Więcław, Hanna Grabowska, Joanna Chruściel, Gabriela Mąsior   +9 more
doaj   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Food Additives

Bibechana, 2010
Different types of food additives have been discussed. I have discussed the role of food additives to preserve nutritional values and to maintain desired consistency of the product.
Narendra Kumar Chaudhary
doaj   +3 more sources

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source

Evaluation of the Nutrient Components of Flours, Color Profile, and Sensory Qualities of Cake From Wheat and Celosia argentea Seed Blends

Future Postharvest and Food, EarlyView.
Composite flour was developed with 5%, 10%, 15%, and 20% inclusion of Celosia seeds flour. The flour was used in the production of cake. Cake made with 5% composite flour compared favorably with cake from 100% wheat flour. ABSTRACT Nutritional benefits and physical appearance are of great importance in determining the acceptance of confectionary ...
Kudirat Titilope Araoye, Dupe Temilade Otolowo, Opeyemi Olaitan Alabi, Ayo Oluwadunsi Olugbuyi, Timilehin Bernice Oduoye, Folakemi Mary Ajayi, Olamide Ibukunoluwa Adedayo, Ayomide Esher Ade‐Alabi, Oluwatosin David Aregbe, Samuel Olaniyi Bowofola, Oluwatooyin Faramade Oludahunsi   +10 more
wiley   +1 more source

Optimized Copper Pretreatment Protocols for Premium Green Raisin Production via Vacuum Impregnation and Metallo‐Complex Stabilization

Future Postharvest and Food, EarlyView.
ABSTRACT Green raisin production is limited by rapid chlorophyll degradation during drying. This study evaluated copper metallo‐complex formation to stabilize green pigmentation in Vitis vinifera cv. Thompson Seedless grapes. Pretreatments with copper sulfate (CuSO4) pentahydrate (2%–6% w/v) were applied via dipping and vacuum impregnation (2–10 min ...
Sakharam Kale, Prerna Nath, Pankaj Kannaujia   +2 more
wiley   +1 more source

Marine Macroalgae as a Safe Healthy Food While Meeting Food Security Challenges Arising From Climate Changes

Food Safety and Health, EarlyView.
Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley   +1 more source

Recovery of Phytochemicals via Electromagnetic Irradiation (Microwave-Assisted-Extraction): Betalain and Phenolic Compounds in Perspective

Foods, 2020
Food colorants processed via agro-industrial wastes are in demand as food waste management becomes vital not only for its health benefits but also for cost reduction through waste valorization.
Moh Moh Zin, Chukwuka Bethel Anucha, Szilvia Bánvölgyi   +2 more
doaj   +1 more source

Biosensors for Food Safety and Adulteration Monitoring: Applications, Smart Packaging Integration, and Pathways to Intelligent, Field‐Deployable Detection Systems

Food Safety and Health, EarlyView.
Biosensors enable rapid, sensitive, and portable detection of pathogens, contaminants, allergens, and food adulteration. Integration with smart packaging, smartphones, IoT, and machine learning supports real‐time monitoring and intelligent decision‐making, whereas microfluidics, biodegradable materials, explainable AI, and blockchain offer pathways ...
Mohima Akther Any, Abid Hassan Arnab, Liza Akter, Yusuf Chowdhury, Md. Hassan Bin Nabi, Md Abu Rayhan, Nazmul Islam, Wahidu Zzaman   +7 more
wiley   +1 more source