Results 51 to 60 of about 683 (171)
Coloration Technology, EarlyView.Abstract Natural dyes are compounds that occur naturally in several organisms and are classified based on chemical structure and application method. The literature cites several natural dyes used in industrial transformation processes. Annatto dye is used in the food industry, and its biological pigment is extracted from the annatto seed. However, this
Marcel Jefferson Gonçalves +5 more
wiley +1 more source
Open Journal of Pharmaceutical Science and Research, 2020 Dragon fruit (Hylocereus polyrhizus) is known for its purple-coloured peels and pulp, which can be attributed to the presence of betalains. In this study, the potential of red dragon fruit as a source of natural colorant was investigated. Betacyanins were extracted from red dragon fruit peels and flesh in 1:3 ratio with water.
Rosalinda C. Torres +3 more
openaire +1 more source
The multidimensional regulation roles and mechanisms of calcium in fruit quality
Journal of Integrative Plant Biology, EarlyView.This review explores how calcium signaling molecule integrates plant hormones, environmental cues, and developmental signals to influence external fruit traits, internal nutritional properties, and physiological disorders. ABSTRACT Calcium (Ca2+), a dual‐functional mineral that serves both as an essential structural factor and a signaling molecule ...
Fei Jiang +6 more
wiley +1 more source
Red Dragon Fruit Peel Extract (Hylocereus lemairei) as an Alternative Dye in Worm Egg Staining
JURNAL KESEHATAN STIKes MUHAMMADIYAH CIAMIS, 2023 Helminthiasis is still a problem in Indonesia, and worm infections often occur without symptoms, so the disease receives less attention. Identification can be done by several methods, one of which is by direct examination using 2% eosin dye. However, 2% eosin dye is included in synthetic dyes that can harm ul to health.
Ary Nurmalasari +3 more
openaire +1 more source
Food Safety and Health, Volume 4, Issue 2, Page 385-397, April 2026.A mixed beverage of yerba mate and lychee was developed and optimized. The 70:30 lychee‐to‐mate formulation provided the best balance of antioxidant activity and consumer acceptance, highlighting its potential as a functional beverage. ABSTRACT The development of functional beverages that combine bioactive compounds with sensory appeal is of growing ...
Marcela Moreira Terhaag +7 more
wiley +1 more source
PENGARUH RASIO PELARUT TERHADAP EKSTRAKSI DARI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus)
Kovalen: Jurnal Riset Kimia, 2019 This study aims to determine the effect of the ratio of solvents to extract yield, phenolics total and IC50 values of red dragon fruit peel and also get the optimal solvent ratio to obtain extract yield, phenolics total and the highest or best IC50 ...
Amalia Noviyanty +2 more
doaj +1 more source
Quality Of Mochi With Red Dragon Fruit Peel Juice Substitution
Jurnal Pendidikan Tata Boga dan TeknologiMochi is a Japanese specialty made from glutinous rice flour that is easily modified into attractive food with various colors. Mochi is a popular food among the public, but many use synthetic dyes. Dragon fruit peel can be used as a natural coloring ingredient in mochi by substituting red dragon fruit peel juice to increase its functional value.
Zahratul Khairiyah +3 more
openaire +1 more source
Food Science &Nutrition, Volume 14, Issue 4, April 2026.Medlar fruits were treated with different concentrations of oxalic acid and stored at 4°C and 90% ± 5% RH for 45 days. In particular, 1.5 mM OA applications effectively reduced weight loss and decay, suppressed increases in respiration rate and pH, and slowed the decline in titratable acidity, SSC.
Ayşen Melda Çolak +5 more
wiley +1 more source
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2022 Yoghurt is a dairy product from the second fermentation of Lactic Acid Bacteria (LAB) as a starter, namely Streptococcus thermophilus and Lactobacillus bulgaricus which live in symbiosis.
Deny Utomo, Siti Maisaro
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 4, April 2026.This graphical abstract illustrates the production workflow of lactose‐hydrolyzed stirred yoghurts fortified with hawthorn fruit puree (5%, 10%, 15%) and turmeric, alongside the evaluation of their physical and sensory properties over a 21‐day storage period.
Muhammed Fidan +4 more
wiley +1 more source