Results 191 to 200 of about 61,601 (258)

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

Photostability and antimicrobial performance of natural yellow pigments in food systems: Insights into light-induced degradation and functional consequences. [PDF]

Food Chem X
Zhao L, Zhou Y, Yue W, Yuan C, Zhang L, Zhao R.   +5 more
europepmc   +1 more source

Fabrication of a salt‐containing coacervated emulsion: Application in low‐salt mayonnaise with enhanced saltiness perception

Food Biomacromolecules, EarlyView.
Salt‐containing whey protein‐chitosan coacervates enabled stable emulsions with controlled sodium distribution, thereby enhancing perceived saltiness in low‐salt mayonnaise. Improved microstructure, rheology, and stability promoted sodium release during oral processing, offering an effective strategy for sodium reduction without compromising sensory ...
Mingfeng Wu, Xiaoyin Li, Xiaoshan Tang, Yucong Zou, Yang Yuan   +4 more
wiley   +1 more source

A green approach to antibacterial and antioxidant wool and polyamide 6 fabrics through bioactive Aspergillus turcosus extracted pigment for healthy and high-performance textile products. [PDF]

Sci Rep
Abou-Taleb M, Zaki RA, Gomaa SK.
europepmc   +1 more source

Bioactive compounds in insects—Composition, extraction, functionality, food applications, and safety concerns

Food Biomacromolecules, EarlyView.
This review synthesizes 94 studies (2000–2025) exploring edible insects as sustainable sources of peptides, lipids, and chitin. Utilizing “green” extraction, these bioactives offer antioxidant and antimicrobial benefits for functional foods. However, addressing safety concerns like allergenicity and heavy metals through standardized frameworks remains ...
Blessing Rachael Adeyeye, Samuel Ayofemi Olalekan Adeyeye   +1 more
wiley   +1 more source

Carotenoid nanoforms from clementine peel stabilized by xanthan and arabic gums with antioxidant anti inflammatory and antimicrobial activities. [PDF]

Sci Rep
Ahmed HA, Ibrahim EA, Salama ZA, Abd-El Fatah SI.   +3 more
europepmc   +1 more source

Lycopene‐rich food biomolecules from tomato processing waste: Green recovery, biopolymer‐based stabilisation, functional food applications and health relevance

Food Biomacromolecules, EarlyView.
Abstract Tomato processing waste, particularly peel and pomace, is a sustainable and low‐cost source of lycopene‐rich food biomolecules. Lycopene, a lipophilic carotenoid with an extended conjugated structure, provides intense red colour, antioxidant potential and functional value to tomato‐derived ingredients.
Chandan Kumar Sahu, Mrinmoy Roy
wiley   +1 more source

Editorial: Advances in microbial-based solutions: food coloring, flavoring and fragrance. [PDF]

Front Microbiol
Dufossé L, Kumar R, Kossalbayev BD.
europepmc   +1 more source

Intermittent light enhances pigment production in the diatom <i>Phaeodactylum tricornutum</i>: a combined physiological and transcriptomic approach. [PDF]

Microbiol Spectr
Zheng J, Yuan J, Wang X, Zhang D, Lin L, Shi N, Feng Y.   +6 more
europepmc   +1 more source

From Pigment Chemistry to Nanomaterials: Fungal Pigments as Reducing and Stabilizing Agents in Green Nanoparticle Synthesis. [PDF]

Microorganisms
Chavan A, Mavlankar G, Kakde UB, Dufossé L, Deshmukh SK.   +4 more
europepmc   +1 more source