Zobrazeno 1 - 10
of 861
pro vyhledávání: '"Natural pigments"'
Autor:
Ning Ding, Yongjie Zhou, Peipei Dou, Sam K. C. Chang, Ruifang Feng, Hui Hong, Yongkang Luo, Yuqing Tan
Publikováno v:
Food Innovation and Advances, Vol 3, Iss 3, Pp 232-243 (2024)
The promising future of natural colors in the food industry aligns with the shift in consumer preference toward healthier food options. These naturally derived ingredients gradually replace their artificial counterparts and find applications in a wid
Externí odkaz:
https://doaj.org/article/0e904cbb229d49dfa9fc23bfc8d2d368
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101548- (2024)
Granaticins are natural pigments derived from microorganisms with promising bioactivity. However, their practical applications have been restricted due to inherent instability. To improve the stability of granaticins from the novel strain Streptomyce
Externí odkaz:
https://doaj.org/article/125af6cd679d4947a8a09a4349a2d4cb
Autor:
Zeyad Albahr, Juthathip Promsorn, Zhongwei Tang, Girish M. Ganjyal, Juming Tang, Shyam S. Sablani
Publikováno v:
Food Innovation and Advances, Vol 3, Iss 2, Pp 99-110 (2024)
The impact of microwave-assisted thermal sterilization (MATS) on three natural pigments and their storage stability in vegetable purees was investigated. We selected carrot puree for beta carotene, red cabbage puree for anthocyanins, and red beetroot
Externí odkaz:
https://doaj.org/article/7299e00f73dd4ab8899a07e6a9ed3622
Autor:
Deepak Mehta, Kritika Kuksal, Kamlendra Yadav, Sudesh Kumar Yadav, Yuqin Zhang, Shivraj Hariram Nile
Publikováno v:
Ultrasonics Sonochemistry, Vol 108, Iss , Pp 106975- (2024)
The study aimed to extract and encapsulate betalain pigment from prickly pear (Opuntia ficus-indica) using ultrasound-assisted extraction and eco-friendly glycerol. Subsequent analysis encompassed assessing its thermal stability, shelf-life, bio-acce
Externí odkaz:
https://doaj.org/article/6a5382ca9b364fce813e06e7602ad4cb
Publikováno v:
Pigment & Resin Technology, 2022, Vol. 53, Issue 1, pp. 53-61.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/PRT-04-2022-0050
Publikováno v:
Green Analytical Chemistry, Vol 9, Iss , Pp 100117- (2024)
Anthocyanins, natural pigment molecules found in plants, show potential as green reagents for solid-state colorimetric analytical sensors, aligning with the urgent need for environmentally friendly analytical techniques. This review focuses on anthoc
Externí odkaz:
https://doaj.org/article/650d900fb42c4a0387b17afca8f0f73b
Autor:
T. Satish Kumar, S. Shalini, T. Anurag Roy, S. Prasanna, R. Balasundaraprabhu, Senthilarasu Sundaram
Publikováno v:
Journal of Photochemistry and Photobiology, Vol 20, Iss , Pp 100233- (2024)
The main flavonoid pigment in the petals of Kigelia Africana and the calyx of Hibiscus sabdariffa is anthocyanin, responsible for the vibrant red, maroon, and purple hues in flowers. This pigment can modulate incident light on flowers, prompting its
Externí odkaz:
https://doaj.org/article/32982b65380a40d1bda610ae56ee73be
Autor:
Donna Maretta Ariestanti, Abdul Mun'im, Joshita Djajadisastra, Riska Amalia Putri Hutami, Redhalfi Fadhila, Richard Johari James
Publikováno v:
Pharmaceutical Sciences and Research, Vol 10, Iss 3, Pp 151-161 (2023)
Rosella, also known as Hibiscus sabdariffa L., is a plant that contains anthocyanin compounds in its calyx, which are known for their antioxidant properties. These compounds give the plant a captivating red color and can be used as natural dyes. This
Externí odkaz:
https://doaj.org/article/e11a427db4894f71aa7f7ce9f1521e52
Autor:
Cristina-Camelia Matache, Gabriela Maria Cornescu, Dumitru Drăgotoiu, Ana Elena Cișmileanu, Arabela Elena Untea, Mihaela Sărăcilă, Tatiana Dumitra Panaite
Publikováno v:
Agriculture, Vol 14, Iss 9, p 1464 (2024)
Enhancing the quality of eggs by using natural food sources has become a very important topic in the last decade. The objective of this study was to determine the influence of natural (marigold and paprika extracts) pigments on the shelf life of eggs
Externí odkaz:
https://doaj.org/article/75eb8bda534845b0a6f36b4cb47ff5bd
Autor:
Daniela Magalhães, Ricardo Gonçalves, Cristina V. Rodrigues, Helena R. Rocha, Manuela Pintado, Marta C. Coelho
Publikováno v:
Foods, Vol 13, Iss 14, p 2276 (2024)
Given the health risks associated with synthetic colorants, natural pigments have emerged as a promising alternative. These renewable choices not only provide health benefits but also offer valuable technical and sensory properties to food systems. T
Externí odkaz:
https://doaj.org/article/be598971909b4273a97bb58a4a76d125