Zobrazeno 1 - 10
of 831
pro vyhledávání: '"natural pigments"'
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:
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
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
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
Publikováno v:
Arabian Journal of Chemistry, Vol 17, Iss 3, Pp 105569- (2024)
Natural pigments obtained from plants, animals, and microbes are not only a potent alternative to synthetic dyes in the food, textile, and cosmetic industries, but they also possess immense pharmacological properties. Carmine acids, carotenoids, flav
Externí odkaz:
https://doaj.org/article/4d5fdb4e755243bc8f3349b369be793a
Autor:
Muhammad Faisal Manzoor, Muhammad Talha Afraz, Betül Bay Yılmaz, Muhammad Adil, Naeem Arshad, Gulden Goksen, Murtaza Ali, Xin-An Zeng
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 100991- (2024)
Edible seaweed is a worthwhile source of natural pigments (NPs) such as carotenoids, chlorophylls, and phycobiliproteins, and these functional ingredients have been well-acknowledged due to their beneficial therapeutic properties. Green extraction te
Externí odkaz:
https://doaj.org/article/3ef00e2e3a7f45c1a592e3530bac26be
Autor:
Allah Bakhsh, Changjun Cho, Kei Anne Baritugo, Bosung Kim, Qamar Ullah, Attaur Rahman, Sungkwon Park
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 1546-1565 (2023)
ABSTRACTThe objective of this study was to characterize the physicochemical, proximal, textural, and visual properties of plant-based meat (PBM) patties blended with natural pigments such as anthocyanin from black beans, Fe-chlorophyll from spinach,
Externí odkaz:
https://doaj.org/article/da13d4afc0bd4b21a8b13c998a754ada
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