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Using a B-Phycoerythrin Extract as a Natural Colorant: Application in Milk-Based Products [PDF]
Molecules, 2021 Nowadays, there is a growing interest in finding new coloring molecules of natural origin that can increase and diversify the offer of natural food dyes already present in the market.
Ana Belén García +3 more
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Developing High-Coloring Natural Systems Using Double Emulsions with Daucus carota L. Extract to Meet High-Performance Requirements [PDF]
FoodsDaucus carota L. extract is attracting interest as a natural colorant alternative. However, the presence of anthocyanins (ACNs), which are sensitive to pH changes, limits its application.
Liandra Gracher-Teixeira +6 more
doaj +2 more sources
Sugar beet ( L.) leaves as natural colorant for cotton dyeing using an ecofriendly approach toward industrial progress [PDF]
Science ProgressIn the industrial sector, vegetable residual materials have received attention in the production of bio-colorant for textile dyeing. The current research endeavor is centered on investigating the possibility of using sugar beet leaves as a natural source
Fatima Batool +5 more
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Food Chemistry Advances, 2023 Color in food represents an important parameter of quality. This investigation aimed to extract anthocyanins from purple sweet potato using the ultrasound technique, and their application in a food product.
Azucena Rodríguez-Mena +6 more
doaj +1 more source
Jurnal Bahan Alam Terbarukan, 2021 Consumer recognition of the adverse effects of synthetic colorant has increased awareness in utilizing natural colorants as an alternative. One of them is a microbial colorant and it is already studied for its safety and functional properties in the ...
Margono Margono +3 more
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Molecules, 2019 Although there is no legal and clear definition of the term “natural food colorant”, the market trends, and consequently industrial and commercial interest, have turned to foods with added natural pigments. This progressive substitution of artificial colorants has faced chemical complications with some colors, with a lack of stable green hues being one
Isabel Viera +2 more
openaire +4 more sources
Natural Food Colorants Obtained from Algae and Their Functional Properties
Turkish Journal of Agriculture: Food Science and Technology, 2021 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 İlter +3 more
doaj +1 more source
Designing Digital Color Library as Inventory Media for The Natural Dye of Indonesian Traditional Textile (Study Case: Classical Batik of Yogyakarta) [PDF]
E3S Web of Conferences, 2023 Textile coloring using natural colorant has its own unique value on each color results as well as in the color-making creation process itself. In addition to the decorative elements, Indonesian traditional textile also has distinct signature textile ...
Firmansyah Almira
doaj +1 more source
Mirror-Stamping: A new TLC-SERS method for color authentication
Talanta Open, 2023 Adulteration of natural colorants with artificial ones compromises the authenticity, quality, and safety of food products. It is significant for food companies to check the raw colorant ingredients to avoid potential adulteration.
Haochen Dai, Lili He
doaj +1 more source
Acta Universitatis Cibiniensis. Series E: Food Technology, 2023 Recently, the primary focus of the food industry lies in replacing synthetic additives with natural ones. Saffron (Crocus sativus) is an agricultural product used by agri-food industries as naturel colorant.
Chaalal Makhlouf +2 more
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