Results 71 to 80 of about 8,418 (233)

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

Influence of Nanomaterials and Nanocomposites on the Nutrient Composition

Food Safety and Health, EarlyView.
Nanomaterials and nanocomposites enhance crop nutrition and food quality by improving nutrient availability, plant uptake, and bioavailability through controlled delivery and nano‐encapsulation. Their applications in agriculture and food systems enable sustainable biofortification, improved preservation, and functional foods, while emphasizing safety ...
Akanksha Dwivedi, Roohi Yusufi, G. N. Darwhekar, Kuldeep Vinchurkar, Vijay R. Chidrawar   +4 more
wiley   +1 more source

Stability of Natural Colorants of Plant Origin [PDF]

, 2014
In recent years, there have been studies that show a correlation between the hyperactivity of children and use of artificial food additives, including colorants.
Kaimainen, Mika
core  

Sourcing Natural Food Colorants from Amaranth [PDF]

, 2019
Color is an essential component of food and beverage products that influences consumer interest and overall product success. It can influence a product's flavor identity and intensity, perceived freshness, and overall quality.
Howard, Jay
core   +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

Fungal polyketide azaphilone pigments as future natural food colorants?

, 2010
The recent approval of fungal carotenoids as food colorants by the European Union has strengthened the prospects for fungal cell factories for the production of polyketide pigments.
Sameer A.S. Mapari, Meyer, Anne S., Anne S. Meyer, Ulf Thrane, Mapari, Sameer Shamsuddin, Thrane, Ulf   +5 more
core   +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

Cellular Responses to Tartrazine and Sulfanilic Acid Exposure in BEAS‐2B Cells: Viability, Apoptosis, and DNA Damage

Journal of Applied Toxicology, EarlyView.
ABSTRACT Tartrazine is a synthetic azo dye widely used in food, pharmaceutical, and cosmetic products, resulting in extensive human exposure, while its toxicity and that of its primary metabolite, sulfanilic acid, remain controversial. Considering the reported association of tartrazine with hypersensitivity and allergic‐like reactions, human bronchial ...
Merve Baysal, Abdullah Burak Karaduman, Büşra Korkut Çelikateş, Merve Güven, Özlem Atlı‐Eklioğlu, Sinem Ilgın   +5 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

Exploring the Chemical Complexity and Toxicological Behaviour of Semi‐permanent Make‐Up Pigments: A Systematic Review

Journal of Applied Toxicology, EarlyView.
ABSTRACT Semi‐permanent make‐up (SPMU), or micropigmentation, involves implanting pigments into the dermal layer of the skin for cosmetic enhancement. Unlike topical cosmetics, which are rapidly cleared from the body, SPMU pigments persist in living tissues, raising unique toxicological considerations.
T. A. N. Kaye, M. B. Komane, A. P. Manyisane, R. Manganyi   +3 more
wiley   +1 more source