Results 51 to 60 of about 2,741 (204)

Transition Metal Compounds as Thermochromic Materials: Classification, Properties, Limitations, and Applications

EcoEnergy, EarlyView.
This review systematically examines how different transition metal compounds—such as binary and multinary metal oxides, halides, sulfides, and salts—exhibit thermochromism based on the d‐electron configurations of their transition metal cations. It focuses on three main mechanisms of thermochromism: phase transition, charge transfer, and bandgap change.
Jie Wang, Shan Wang, Long Yuan, Ling Zuo, Hui Qi, Changmin Hou   +5 more
wiley   +1 more source

Canarium ovatum Engl. (Pili) exocarp crude extract as functional food colorant incorporated in yogurt developed product

Food Research, 2017
Canarium ovatum Engl. (Pili), a locally grown plant in the Philippines, bears highly pigmented fruits. In this research study, the deeply pigmented fruit exocarp was evaluated for phytochemical contents, functional properties and possible application to ...
Aril-dela Cruz, J.V.,, Bungihan, M.E.,, dela Cruz, T.E.E., Sagum, R.S.   +3 more
doaj   +1 more source

Analytical characterization of 5,5′-dibromoindigo and its first discovery in a museum textile

Heritage Science, 2019
The exploitation of natural sources and later synthetic molecules to generate blue to purple coloration in textiles has a long history in the dyer’s craft.
Gregory Dale Smith, Victor J. Chen, Amanda Holden, Melinda H. Keefe, Shannon G. Lieb   +4 more
doaj   +1 more source

Crocetin Isolated from the Natural Food Colorant Saffron Reduces Intracellular Fat in 3T3-L1 Adipocytes

Foods, 2020
Saffron, as a food colorant, has been displaced by low-cost synthetic dyes. These have unhealthy properties; thus, their replacement with natural food colorants is an emerging trend.
Elena Jiménez-Ortega, Aitana Braza-Boïls, Miguel Burgos, Natalia Moratalla-López, Manuel Vicente, Gonzalo L. Alonso, Eduardo Nava, Sílvia Llorens   +7 more
doaj   +1 more source

Optimising the Eco‐Friendly Extraction of Carotenoids From Gac Fruit: A Sustainable Solution for Natural Red Food Colourants

Food Chemistry International, EarlyView.
Gac fruit's high carotenoid content, especially in the aril, makes it an excellent natural red pigment source for food applications, offering a safer alternative to synthetic dyes. Ethanol extraction achieved the highest overall pigment recovery (89.53%), whereas ethyl lactate extraction yielded the highest levels of total carotenoids, β‐carotene ...
N. Netravati, S. Gomez, B. Pathrose, A. Suma, J. Hosamani   +4 more
wiley   +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

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source

Simultaneous determination of synthetic colorants in yogurt by HPLC

Food Chemistry, 2015
This article reports on a method to determine synthetic dyes in yogurts and milk drinks. Initially a method for extraction of artificial dyes was developed to pretreat samples in order to extract most of the artificial colorants. Then, the colorants were analyzed by HPLC-PAD using gradient elutions.
de Araújo Siqueira Bento, Waleska, Lima, Bruno Parente, Paim, Ana Paula S.   +2 more
openaire   +2 more sources

Optimized Copper Pretreatment Protocols for Premium Green Raisin Production via Vacuum Impregnation and Metallo‐Complex Stabilization

Future Postharvest and Food, EarlyView.
ABSTRACT Green raisin production is limited by rapid chlorophyll degradation during drying. This study evaluated copper metallo‐complex formation to stabilize green pigmentation in Vitis vinifera cv. Thompson Seedless grapes. Pretreatments with copper sulfate (CuSO4) pentahydrate (2%–6% w/v) were applied via dipping and vacuum impregnation (2–10 min ...
Sakharam Kale, Prerna Nath, Pankaj Kannaujia   +2 more
wiley   +1 more source

Photocatalytic Removal of Food Colorant E 131 VF from synthetic wastewater by Cu Doped TiO2 Samples [PDF]

Journal of Water and Environmental Nanotechnology, 2019
In this work, we studied the effect of various amounts (0.2-1.2 % mole ratio) of Cu doping to TiO2 nanoparticles (Cu/TiO2) on the photocatalytic removal efficiency of the food colorant E 131 VF. Two series of doped TiO2 (P25) photocatalysts were prepared
Malak Ali El Tfayli, Fatima Ali Makki, Mounir Mustapha Kassir, Mouhiaddine Mohamed El Jamal, Azadeh Ebrahimian Pirbazari   +4 more
doaj   +1 more source