Results 111 to 120 of about 1,869,192 (307)

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

RSM–ANFIS‐Based Process Optimization of Thermo‐Sonication of Amla Juice: Effect on Enzyme Inactivation, Physico‐Chemical, Phytochemical, Sensory, and Microbiological Quality

Food Chemistry International, EarlyView.
Thermo‐sonication parameters were optimized to maximize PPO inactivation while maintaining overall juice quality. ANFIS demonstrated superior predictive accuracy with higher R2 and lower RMSE compared to RSM. Further, the quality assessment of treated juice highlighted the potential of thermo‐sonication as a sustainable alternative to conventional ...
Sumaiya Fatima, Vivek Kumar
wiley   +1 more source

BRIEF REVIEW ON MICROBIAL PIGMENTS AND THEIR PROSPECTS

International Journal of Advanced Research
The large number of microorganisms present in nature, as well as their ease of cultivation, contributes to the advantage in the extraction and manufacture of natural colours or pigments. Microbial pigments are classified as secondary metabolites and are mostly formed owing to poor metabolism during stressful situations.
Naresh Khanduri, Pallawi Nautiyal
openaire   +1 more source

Fungal Pigments and Their Prospects in Different Industries

, 2019
The public’s demand for natural, eco-friendly, and safe pigments is significantly increasing in the current era. Natural pigments, especially fungal pigments, are receiving more attention and seem to be in high demand worldwide.
Singh, Sanjay, Dufossé, Laurent, Laurent Dufossé, Sanjay K. Singh, Ajay C. Lagashetti, Paras N. Singh, Lagashetti, Ajay, Singh, Paras   +7 more
core   +1 more source

Body‐integrated photonic biosensors: Illuminating the path to active healthcare

FlexMat, EarlyView.
Body‐integrated photonic biosensors are promising tools for active healthcare. These optical devices can be worn, implanted, or swallowed to monitor health signals continuously. This review introduces key sensing modalities, including fluorescence, colorimetry, SPR, LSPR, SERS, and light‐modulating materials.
Jiayue Gu, Xingming Wen, Qihang Yan, Yining Zhao, Linghao Yuan, Siyuan Chen, Yue Ma, Zhengyue Fang, Dong Lei, Yuxin Liu, Ze Xiong   +10 more
wiley   +1 more source

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source

Functional diabetic biscuits enriched with cereal fibers, black plum (jamun) and bioactive spices

Food Biomacromolecules, EarlyView.
Cereal fibres, black plum (jamun) seed powder and bioactive spices can be combined with controlled mixing, hydration and baking to design functional biscuits. Fibre‐rich structures may limit starch accessibility, while polyphenols may inhibit starch‐digesting enzymes.
Renukadevi Jeyavelkumaran, Saranya Krishnan, Mridula Dhanapal Saravanan, Nimithasree Keerthivasan   +3 more
wiley   +1 more source

Basidiomycete pigments as sustainable food colorants and stabilizers: from fungal biology to industrial potential

Frontiers in Microbiology
Pigmented Basidiomycete fungi are emerging as multifunctional and environmentally friendly substitutes to man-made food coloring. In addition to their bright colors, pigments from these fungi, including melanin, pulvini acids, carotenoids, and ...
Samantha C. Karunarathna, Saowaluck Tibpromma, Wenhua Lu, Wenhua Lu, Wenhua Lu, Hansika Perera, Entaj Tarafder, Baggya Sharmali Karunarathna, Dong-qing Dai, Jaturong Kumla, Jaturong Kumla, Jaturong Kumla, Chathurika Karunanayake, Kalani Kanchana Hapuarachchi, Nakarin Suwannarach, Nakarin Suwannarach, Nakarin Suwannarach   +16 more
doaj   +1 more source

Preliminary Studies on Microbial Bio-colors as Sustainable Alternative to Synthetic Pigments

Present investigation explores the potential of microbial pigments as ecofriendly colorants for application in food industries. Six pigment-producing bacterial strains—Serratia marcescens, Chromobacterium violaceum, Kocuria rosea, Pseudomonas fluorescens,
Gaurav Shah, Disha Ranpariya, Densi Patel, Bhavini Kansara, Mansi Mehta   +4 more
core   +1 more source

Pumpkin and chia seeds as functional foods and their application in different food products: A review

Food Biomacromolecules, EarlyView.
Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj, Fatima Javed, Abdul Mueez Ahmad, Laiba Younas, Sadia Ansar, Sumbal Raana, Muhammad Abdullah, Rimsha Amjad, Kashaf Basharat   +8 more
wiley   +1 more source