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Bioavailability of natural (plant) food colorants

, 2009
Today the challenge of food industry is to provide foods as natural as possible and thus the use of natural colorants is likely to expand. The four main classes of natural pigments from plants used in food industry are: carotenoids, anthocyanins ...
During, Alexandrine
core  

A universal strategy for real-time discrimination and evaluation of food freshness using natural colorants as indicators: from detection to antioxidant and antibacterial properties. [PDF]

NPJ Sci Food
Chen Z, Zheng J, Zhou L.
europepmc   +1 more source

Dyeing properties of natural red colorants extracted from Phytolacca americana linne against wool fabrics

, 1999
Natural red colorants were extracted from Phytolacca americana Linne by using 50% ethanol solution at room temperature for 12 hours. The colorant components were partially purified as yellow and deep red colorants by thin layer chromatography.
Kyung Ok Hong, Soon Ei Bae, Tae Kwang Oh, In Soo Shin   +3 more
core  

Natural Colorants for a Bio-Based Economy-Recovering a Lost Knowledge for Novel Applications of <i>Chrozophora tinctoria</i> Extracts as Paints Through a Multi-Analytical Approach. [PDF]

Molecules
Cleveland I, Beeby A, Vieira M, Pina F, Branco PS, Nabais P, Melo MJ.   +6 more
europepmc   +1 more source

Correction: Enhanced pigment content estimation using the Gauss-peak spectra method with thin-layer chromatography for a novel source of natural colorants. [PDF]

PLoS One
Twardowska NP.
europepmc   +1 more source

Development and Consumer Acceptance of Low-Sugar Gummy Candies Naturally Colored with Sorghum Leaf Polyphenols. [PDF]

Foods
Peterson J, Perez-Fajardo M, Peterson C, Santana AL, Kabus C, Ardoin R, Smolensky D.   +6 more
europepmc   +1 more source

Comparative Action of Blue Food Colorants (Genipin, Patent Blue V, and Brilliant Blue FCF); Their Effect on Oxidative Stress in Human Plasma and Blood Platelets In Vitro. [PDF]

Int J Mol Sci
Olas B, Kontek B, Witkowska D, Sitek K.
europepmc   +1 more source

A cyanidin-3-O-rutinoside dominant anthocyanin system from <i>Osmanthus fragrans</i> fruit peel: Composition, color behavior and thermal stability. [PDF]

Food Chem X
Xu W, Meng Y, Yu F, Ye H, Xu X, Chen J, Liang X, Fang S.   +7 more
europepmc   +1 more source

Waste to wealth: circular approaches for microbial pigment production. [PDF]

Front Microbiol
Devi M, Sarma AD, Deka S, Bhattacharyya R, Parasar DP.   +4 more
europepmc   +1 more source

Red Seaweed-Derived Phycobiliproteins: Marine Bioactive Colorants with Functional Health Properties. [PDF]

Mar Drugs
Sun Y, Zhou Y, Wang M, Ebrahimi F, Arshad MS, Barrow CJ, Suleria HAR.   +6 more
europepmc   +1 more source