Results 81 to 90 of about 25,467 (254)

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

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

Single-cell pigment analysis of phototrophic and phyllosphere bacteria using simultaneous detection of Raman and autofluorescence spectra

Applied and Environmental Microbiology
Microbes produce various types of pigments that are essential for their biological activities. Microbial pigments are important for humans because they are used in the food industry and medicine.
Nanako Kanno, Shinsuke Shigeto
doaj   +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

Alginate from seaweed and microbes: Sources, green extraction, functional properties, and food applications

Food Biomacromolecules, EarlyView.
Abstract Alginate, a renewable polysaccharide produced by brown seaweeds and selected bacterial species, has gained significant attention due to its tunable gelation behavior, biocompatibility, and wide utility in food, biomedical, and packaging applications.
Mehvish Habib, Sakshi Singh, Kulsum Jan, Khalid Bashir   +3 more
wiley   +1 more source

Aloe vera in Food Preservation: Harnessing Bioactive Constituents for Clean‐Label Innovation and Safety Assurance

Food Safety and Health, EarlyView.
Aloe vera‐derived biopolymers and nanoformulations enhance antimicrobial, antioxidant, and barrier functions in clean‐label edible coatings and films, whereas safety‐critical anthraquinone thresholds and regulatory constraints shape their translational potential.
Acharya Balkrishna, Hemant Sharma, Sonam Verma, Amar Jeet, Sumit Kumar Singh, Sharad Kumar Tripathi, Vedpriya Arya   +6 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

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

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

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source