Nature's palette: An emerging frontier for coloring dairy products

Review Food Science & Technology

Anthocyanin-Dietary Proteins Interaction and Its Current Applications in Food Industry

Yun Wang et al.

Summary: This review examines the interaction between ACN and dietary proteins, and discusses its potential applications in the food industry.

FOOD REVIEWS INTERNATIONAL (2023)

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Article Food Science & Technology

Ice-cream as a model system to evaluate the food colorant functionality of red beet extract emulsion

Noor Mohammed et al.

Summary: This study evaluates the potential of concentrated red beet extract-loaded oil-in-water emulsion as a natural colorant in ice cream. The results show that the red beet extract emulsion can be used to prepare ice cream with similar color values without significantly affecting the sensory properties and color of the ice cream. Furthermore, storage time does not have an impact on the color of the ice cream.

JOURNAL OF CULINARY SCIENCE & TECHNOLOGY (2023)

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Review Food Science & Technology

Artificial Dyes: Health Risks and the Need for Revision of International Regulations

Isadora Gomes Cavalcante Mota et al.

Summary: A narrative review based on international regulations and health risks associated with artificial dyes' consumption in several countries revealed that synthetic dyes can have adverse effects. Some countries regularly review legislations to exclude or reduce acceptable daily intake (ADI) of food dyes. The United States and India are more strict, permitting nine and eight colorants, respectively, while EU countries frequently alter or recommend temporary ADI. Others, like Brazil, need to review permissions to assure safe consumption of industrialized foods.

FOOD REVIEWS INTERNATIONAL (2023)

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Review Energy & Fuels

A comprehensive review on recent trends in production, purification, and applications of prodigiosin

Tania Paul et al.

Summary: The use of artificial chemical dyes as coloring agents has harmful effects on human health, leading to the search for natural pigments as alternatives. Microbial pigments with higher stability and productivity are considered potential substitutes for synthetic dyes. Prodigiosin, a natural red pigment, has proapoptotic effects on cancer cell lines and can target multidrug resistant cells with minimal side effects. Exploring the biosynthesis of prodigiosin using biotechnological approaches is of great importance.

BIOMASS CONVERSION AND BIOREFINERY (2022)

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Review Food Science & Technology

Betanin as a multipath oxidative stress and inflammation modulator: a beetroot pigment with protective effects on cardiovascular disease pathogenesis

Davi Vieira Teixeira da Silva et al.

Summary: Oxidative stress is a common condition in cardiovascular diseases, and betanin found in beetroot can attenuate oxidative stress and inflammation, making it a potential therapy for cardiovascular diseases.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Review Food Science & Technology

Trends and applications of intelligent packaging in dairy products: a review

Adel Mirza Alizadeh et al.

Summary: This review discusses the attempts made towards developing intelligent packaging for dairy products, including indicators, data carriers, and sensors. These intelligent packaging can protect dairy products and provide users with background information about the product.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Review Agriculture, Multidisciplinary

Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects

Celia Carrillo et al.

Summary: The increased industrial food production has led to a rise in food waste generation, which can be a valuable source of natural pigments. However, conventional methods for extracting these pigments are time-consuming, expensive, and unsustainable, and the pigments themselves are sensitive to high temperatures and prolonged processing times. Therefore, the recovery of natural pigments from food waste is important for both economic and environmental reasons.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)

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Article Food Science & Technology

Possibilities of using extracts obtained from Rosa pimpinellifolia L. flesh and seeds in ice cream production

Melek Zor et al.

Summary: This study investigated the effects of extracts from Rosa pimpinellifolia L. on the physical and chemical properties of ice cream during storage, revealing significant impacts on the dry matter content, pH value, titratable acidity, and color parameters. The study highlighted the potential use of anthocyanin-based extracts as natural colorants in food products due to their stability and beneficial health properties.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Food Science & Technology

Natural colorants from plant pigments and their encapsulation: An emerging window for the food industry

Susmita Ghosh et al.

Summary: Color plays a crucial role in the acceptability and quality of foods, with plant pigments showing potential to substitute synthetic colorants. Encapsulation is an excellent process to enhance the bioavailability and stability of plant pigments, but remains a challenge in the food industry.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Food Science & Technology

Bioactive peptides derived from marine sources: Biological and functional properties

Sara Alexandra Cunha et al.

Summary: Bioactive peptides derived from marine sources have valuable potential in pharmaceutical, food, and cosmetic industries due to their various biological activities and functional properties. Enzymatic hydrolysis is the most commonly used method for peptide production. Encapsulation is an interesting approach to enhance peptide protection and their effectiveness in pharmaceuticals, food, or cosmetics.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

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Article Food Science & Technology

Colorant and antioxidant properties of freeze-dried extracts from wild berries: use of ultrasound-assisted extraction method and drivers of liking of colored yogurts

Milagros Gomez Mattson et al.

Summary: This study aimed to develop powders rich in antioxidants and pigments from wild maqui and murra berries through ultrasound-assisted extractions, evaluating their performance as natural colorants in yogurts. The results showed that maqui powder had higher polyphenol and anthocyanin content, while murra powder exhibited better stability as a powder colorant.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2022)

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Article Food Science & Technology

Microencapsulation of Renealmia alpinia (Rottb.) Maas pulp pigment and antioxidant compounds by spray-drying and its incorporation in yogurt

O. Jimenez-Gonzalez et al.

Summary: The study focused on processing Renealmia alpinia (Rottb.) Maas pulp using spray drying with maltodextrin (MDX), gum arabic (GA), and a mixture of both as encapsulating agents. Results showed that the retention of antioxidant compounds varied with MDX and GA, with the MDX-GA mixture demonstrating the best formulation when incorporated into yogurt, maintaining color and antioxidant activity.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2022)

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Review Environmental Sciences

Novel Bioactive Compounds From Marine Sources as a Tool for Functional Food Development

Susmita Ghosh et al.

Summary: The marine environment is rich in functional ingredients that can be used in various aspects of food processing. Marine microorganisms have the potential to produce novel bioactive chemicals that can be utilized in different industries. Many marine microorganisms have been found to produce antioxidant, antibacterial, apoptotic, antitumoral, and antiviral chemicals. The review focuses on the potential use of marine-derived chemicals as functional food ingredients for health maintenance and chronic disease prevention.

FRONTIERS IN MARINE SCIENCE (2022)

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Article Biotechnology & Applied Microbiology

Microencapsulation by spray drying of red cabbage anthocyanin-rich extract for the production of a natural food colorant

Michelle Heck Machado et al.

Summary: In this study, microencapsulation of red cabbage anthocyanin-rich extract was successfully achieved to produce a natural food colorant. The concentrated extract showed higher anthocyanin content compared to the raw extract. The use of different concentrations of maltodextrin and arabic gum in the formulation resulted in microparticles with various colors.

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2022)

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Article Chemistry, Applied

Utilization of protein nanoparticles to improve the dispersibility, stability, and functionality of a natural pigment: Norbixin

Hang Liu et al.

Summary: Norbixin, a natural plant-based pigment, has the potential to replace synthetic yellow colorants in foods. This study showed that biopolymer nanoparticles assembled from food proteins can successfully encapsulate and protect norbixin, enhancing its water-solubility and stability for a wider range of applications.

FOOD HYDROCOLLOIDS (2022)

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Article Food Science & Technology

Study of the physico-chemical, structural, microbiological properties and volatile flavour compounds profile of kefir supplemented with electro-activated whey

Sabina Aidarbekova et al.

Summary: The study revealed that kefir supplemented with electro-activated whey exhibited delayed fermentation, absence of syneresis, different rheological behaviors, higher potassium content, homogeneous fine structure, and rich volatile aromatic compounds.

INTERNATIONAL DAIRY JOURNAL (2022)

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Review Biochemistry & Molecular Biology

Novel Findings regarding the Bioactivity of the Natural Blue Pigment Genipin in Human Diseases

Magdalena Brys et al.

Summary: Genipin, an important compound isolated from Gardenia jasminoides and Genipa americana fruits, has various potential therapeutic properties and industrial applications.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2022)

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Review Food Science & Technology

Sources, stability, encapsulation and application of natural pigments in foods

Slaven Juric et al.

Summary: In recent years, there has been an increasing interest in replacing synthetic colorants with natural ones. Natural colorants offer a wide range of pigments with biological potential. However, their use in foods is limited due to higher cost and lower stability compared to synthetic counterparts. This review discusses the sources of natural pigments, recent trends in economically favorable sources, and suitable stabilization systems to protect them in food applications.

FOOD REVIEWS INTERNATIONAL (2022)

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Review Food Science & Technology

Could fruits be a reliable source of food colorants? Pros and cons of these natural additives

Bianca R. Albuquerque et al.

Summary: Artificial colorants have lower cost and better stability but are associated with health disorders. Consumers are paying more attention to food products with health benefits, leading to a trend towards natural colorants. Fruits are a good source of natural compounds for colorants, but extraction and application are still challenging.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

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Article Food Science & Technology

Betacyanins fromHylocereus polyrhizus: pectinase-assisted extraction and application as a natural food colourant in ice cream

Ashwini Gengatharan et al.

Summary: The study evaluated the extraction of betacyanins from red pitahaya using different solvents, substrate-to-solvent ratios, and pectinase concentrations, finding that the use of pectinase and water as a solvent resulted in the highest yield and lowest total sugar content. During frozen storage, the betacyanins from red pitahaya and E-162 showed similar changes in betacyanin content and total color in ice cream.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)

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Review Chemistry, Applied

Tomato and lycopene and multiple health outcomes: Umbrella review

Ni Li et al.

Summary: This study aimed to clarify the associations between tomato and lycopene and multiple health outcomes. The intake of tomato and lycopene was shown to have protective effects against various diseases.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Colouring properties and stability of black carrot anthocyanins in yoghurt

Bhavesh Baria et al.

Summary: The study found that black carrot concentrate has good coloring potential and storage stability in yogurt, enhancing total anthocyanins, total phenolics, and antioxidant activity while maintaining good sensory scores for up to 15 days of storage. The higher stability and better coloring properties in fermented milk system were attributed to a higher degree of acylation.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)

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Article Food Science & Technology

Optimising anthocyanin extraction from strawberry fruits using response surface methodology and application in yoghurt as natural colorants and antioxidants

Yassine Benchikh et al.

Summary: The study optimized the extraction of anthocyanins from strawberries and incorporated them into yoghurt to achieve natural coloration and enhance antioxidant activity. The response surface methodology determined the optimal extraction conditions and the enriched yoghurt can be considered as a functional food source of natural antioxidants.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)

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Article Biology

Dietary intake of artificial food color additives containing food products by school-going children

Mohammed Asif Ahmed et al.

Summary: This study identified the food types consumed by 6-17-year-old school-going children in Saudi Arabia and determined the intake of artificial color additives. The results showed high intake of juices, ice cream, and cakes, with Brilliant Blue (E133) and Tartrazine (E102) being the most commonly used permitted additives. Exceedances of permitted levels were found in some chocolate, juice, drink, and candy samples, indicating a need for further investigation into the potential health effects of high intake of these additives.

SAUDI JOURNAL OF BIOLOGICAL SCIENCES (2021)

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Article Food Science & Technology

Biological transformation of chlorophyll-rich spinach (Spinacia oleracea L.) extracts under in vitro gastrointestinal digestion and colonic fermentation

Yuanyuan Li et al.

Summary: This study investigates the biological transformation of chlorophyll-rich spinach extracts during gastrointestinal digestion and colonic fermentation in a murine model. Chlorophylls undergo pheophytinization and oxidative reactions, leading to the formation of pheophytins and subsequent conversion to pheophorbides by gut microbiota. The presence of pheophytins increases total short-chain fatty acids, including acetic, propionic, and butyric acids, during microbial fermentation.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Food Science & Technology

Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of Camembert-type cheeses

Paulo Ricardo Los et al.

Summary: By combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics, this study established a consumer quality standard for Camembert-type cheeses, with LD-type cheeses being preferred by a higher number of consumers. The use of different sensory methods clarified consumers' choice regarding the cheese, with CATA proving to be an effective, low-cost method for characterisation of the cheeses. These results suggest that the methodology can be used to develop consumer acceptable products through standardisation of the manufacturing protocol.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2021)

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Article Food Science & Technology

A novel application of Monascus purpureus in semi-soft cheese making

Jingkai Jiao et al.

Summary: This study introduced a novel application of Monascus purpureus in semi-soft cheese making and investigated the dynamics of microbiota during cheese ripening. The analysis of cheese samples showed that red cheese displayed an elastic solid character rheological behavior, and the level of toxins produced by Monascus in the examined cheese samples was lower than that of red yeast rice.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Food Science & Technology

Application of raw and differently dried Pineapple (Ananas comosus) pulp on Rasgulla (sweetened Casein Ball) to enhance its phenolic profile, shelf life, and in-vitro digestibility characteristics

Tanmay Sarkar et al.

Summary: The study examined the impact of fortifying traditional Indian dairy product rasgulla with pineapple on its nutritional quality and antioxidant activities, showing significant increases in polyphenol content and antioxidant capacity. Among the fortified samples, those dried using the microwave-convective method displayed the best results for most parameters.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Food Science & Technology

Exploration of an ultrasonic pulse echo system for comparison of milks, creams, and their dilutions

Yuzheng Yang et al.

Summary: The study investigated the influence of fat content and dilution on the ultrasound characteristics of liquid dairy products, finding that ultrasonic velocity increased with decreasing fat content and the effect of dilution on velocity depended on the ratio of fat content and continuous phase. The results suggest that ultrasonic analysis is rapid and non-destructive for comparing liquid dairy samples and detecting dilution.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Review Biotechnology & Applied Microbiology

Valorization of fruits and vegetable wastes and by-products to produce natural pigments

Minaxi Sharma et al.

Summary: Synthetic pigments from petrochemicals are widely used in food products, but their adverse effects on health have led to the exploration of safer, natural alternatives. Utilizing agri-food wastes for natural pigment production is important, as it meets the growing market demand and provides rich sources of pigments like anthocyanins and carotenoids. By focusing on greener extraction technologies and potential bioactivities, the development of natural pigments from vegetal wastes is expected to benefit industries and health-conscious consumers.

CRITICAL REVIEWS IN BIOTECHNOLOGY (2021)

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Article Food Science & Technology

Linking oral processing behavior to bolus properties and dynamic sensory perception of processed cheeses with bell pepper pieces

Monica G. Aguayo-Mendoza et al.

Summary: This study investigated the effects of adding bell pepper gel pieces to processed cream cheese matrices on oral behavior, bolus properties, and sensory perception. The results showed that the physical-chemical properties of the heterogeneous foods can influence consumption time, eating rate, bolus properties, and dominance of sensory perception. Increasing the fracture stress and concentration of bell pepper gel pieces led to changes in oral behavior and sensory perception.

FOOD QUALITY AND PREFERENCE (2021)

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Article Food Science & Technology

Approach and avoidance motivation and interest in new foods: Introducing a measure of the motivation to eat new foods

John B. Nezlek et al.

Summary: The study introduces a new measure of motivation to eat new foods, with two subscales - approach motives and avoidance motives. Confirmatory Factor Analyses confirmed the existence of these subscales and relationships with motivation, curiosity, and personality were established. Additionally, the measure showed incremental validity compared to the Food Neophobia Scale.

FOOD QUALITY AND PREFERENCE (2021)

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Article Agriculture, Dairy & Animal Science

Consumer-perception, nutritional, and functional studies of a yogurt with restructured elderberry juice

D. Cais-Sokolinska et al.

Summary: The study investigated the effects of supplementing yogurt with elderberry juice on various properties, including antioxidant activity and enzyme inhibition. The restructured elderberry juice showed advantages in sensory and technological aspects. However, the flavor of the yogurt products may need improvement based on consumer feedback.

JOURNAL OF DAIRY SCIENCE (2021)

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Article Biochemistry & Molecular Biology

Functional relationship of vegetable colors and bioactive compounds: Implications in human health

Shweta Sharma et al.

Summary: Vegetables are essential components of a healthy diet, providing a wide range of nutrients and functional compounds that protect against disease. The color of vegetables plays a crucial role in assessing maturity and acceptability, with colored vegetables containing bioactive compounds with various health benefits. There is a shift towards consuming fresh fruits and vegetables for a disease-free life, leading to a focus on nutrition security and the development of color-rich cultivars with enhanced bioactive compounds.

JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2021)

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Article Food Science & Technology

Stability of antioxidant compounds and activities of a natural dye from coloured-flesh potatoes in dairy foods

Gonzalo Tereucan et al.

Summary: The use of pigment extracts from colored-flesh potatoes as natural dyes in dairy foods offers stable and bioactive advantages. Anthocyanin concentrations decreased differently in milk and yogurt under various storage conditions, while total phenolic compounds and antioxidant activities were also affected by storage conditions.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Review Biotechnology & Applied Microbiology

Colors of life: a review on fungal pigments

Haritha Meruvu et al.

Summary: Colorants have diverse applications in cosmetics, food, pharmaceuticals, textiles, and other industries. Chemically synthesized colorants are popular due to their low-cost and flexible production, but there is increasing interest in natural and eco-friendly biopigments. Microorganisms, especially fungi, are important producers of stable and low-cost pigments with high yields, making them industrial entities of interest. Fungi, with their adaptive metabolisms and biocatalytic pathways, are paramount sources of natural pigments like carotenoids, melanins, riboflavins, azaphilones, and quinones, with potential applications in various industries.

CRITICAL REVIEWS IN BIOTECHNOLOGY (2021)

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Review Food Science & Technology

Current developments on the application of microbial carotenoids as an alternative to synthetic pigments

Cassamo Ussemane Mussagy et al.

Summary: Microbial carotenoids have gained increasing interest as a sustainable alternative to synthetic ones, with developments focusing on using agro-based raw materials and alternative solvents. Advances in biorefinery and circular economy concepts play a crucial role in understanding the current trends in the field.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

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Article Chemistry, Applied

Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis

Shirley L. Sampaio et al.

Summary: The study found that aqueous extracts from seven different coloured potato varieties are rich in anthocyanins, exhibit good antioxidant, antibacterial, and antifungal activities, and can be used as natural food colorants.

FOOD CHEMISTRY (2021)

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Review Chemistry, Applied

Valorization of natural colors as health-promoting bioactive compounds: Phytochemical profile, extraction techniques, and pharmacological perspectives

Mehnaza Manzoor et al.

Summary: Color plays a significant role in consumers' perception of food. The scientific community is increasingly focused on natural colorants as replacements for synthetic toxic ones. Green extraction techniques are being used to intensify processes and extract stable bioactive pigments. This article reviews the current literature on natural colorants and their applications in nutraceutical and pharmaceutical products.

FOOD CHEMISTRY (2021)

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Review Food Science & Technology

The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health - A food science and a human nutrition perspective

Emma L. Feeney et al.

Summary: Current research suggests that a matrix effect exists for dairy foods and cheese, where other components interact with the overall structure to produce health benefits. Although health guidelines recommend limiting saturated fat consumption, this advice may be overly simplistic and fail to consider the diversity of fatty acids present in different foods.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2021)

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Review Food Science & Technology

Technological Applications of Natural Colorants in Food Systems: A Review

Ivan Luzardo-Ocampo et al.

Summary: Natural colorants have emerged as a renewable and healthy alternative to synthetic counterparts, providing technological and sensory attributes to food systems. Exploration of various sources aims to meet the demand for a wide color range. While promising, further research on new sources, optimization of processing conditions, and formulation development are needed to match the stability of synthetic colorants.

FOODS (2021)

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Review Biochemistry & Molecular Biology

Micro and Nanoencapsulation of Natural Colors: a Holistic View

Susmita Ghosh et al.

Summary: The use of natural plant pigments is increasing due to concerns over synthetic colorants' negative health impacts. Encapsulation can enhance the stability and bioavailability of pigments, providing a promising avenue for the development of novel and healthy foods.

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2021)

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Article Biotechnology & Applied Microbiology

Rubrolone production by Dactylosporangium vinaceum: biosynthesis, modulation and possible biological function

Sophie Moureu et al.

Summary: Studying the biosynthetic capacity of rare Actinobacteria genus Dactylosporangium revealed the production of a prominent pigment composed of various rubrolone conjugates. Genome and transcriptome analysis confirmed the bacterium's ability to produce natural products through the identification of a highly expressed biosynthetic gene cluster for pre-rubrolone, although bottlenecks exist due to poorly transcribed additional biosynthetic gene clusters.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2021)

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Article Food Science & Technology

Colour assessment of milk and milk products using computer vision system and colorimeter

Bojana Milovanovic et al.

Summary: The study compared a computer vision system (CVS) and a colorimeter for measuring the color of different milks and milk products. Results showed that CVS-generated colors were more similar to actual sample colors than colorimeter-generated colors.

INTERNATIONAL DAIRY JOURNAL (2021)

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Article Food Science & Technology

Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation

Mariana M. Delorme et al.

Summary: The study found that Brazilian consumers show high innovativeness and acceptance towards new foods with new sensory characteristics and quality assurance. Products of UV-C treated cheese with labelled claim achieved the highest acceptance and purchase intention among consumers.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2021)

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Article Biotechnology & Applied Microbiology

The application of a phycocyanin extract obtained from Arthrospira platensis as a blue natural colorant in beverages

Ana Belen Garcia et al.

Summary: The study demonstrates that C-phycocyanin extract from cyanobacteria can be used as a natural blue colorant in beverages with low usage and good color stability. During a short period of cold storage, the protein extract remained stable in isotonic and tonic beverages, showing no significant changes.

JOURNAL OF APPLIED PHYCOLOGY (2021)

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Article Food Science & Technology

Evaluation of physicochemical, microbiological, and antioxidant properties of a drinkable yogurt added with ultrasonicated purple cactus pear (Opuntia ficus-indica) juice powder

Liliana Lugo-Zarate et al.

Summary: The study compared the drinkable yogurts added with purple cactus pear powder with and without ultrasonication, showing that ultrasonicated yogurt had higher antioxidant activity and better bioaccessibility, serving as a potential natural source of antioxidants.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Food Science & Technology

Utilization of Vaccinium meridionale S. pomace as an eco-friendly and functional colorant in Greek-style yogurt

Gloria Astrid Garzon et al.

Summary: The use of Vaccinium meridionale pomace as a natural colorant in Greek-style yogurt significantly enhances anthocyanins, total phenolics content, antioxidant activity, conjugated linoleic acid, and sensory acceptance. This waste byproduct not only improves the nutritional value of yogurt but also provides a natural, eco-friendly, and functional alternative for color enhancement.

JOURNAL OF FOOD SCIENCE (2021)

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Article Food Science & Technology

Concentration of beetroot juice colorant (betalains) by forward osmosis and its comparison with thermal processing

Das Trishitman et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Review Biochemistry & Molecular Biology

Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review

Ruta Gruskiene et al.

Summary: The popularity and consumption of fermented milk products are increasing, as consumers are interested in health-promoting functional foods. Encapsulation methods are being used to fortify these products with bioactive ingredients, improving their nutritional value.

MOLECULES (2021)

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Article Food Science & Technology

Natural blue food colorants: Consumer acceptance, current alternatives, trends, challenges, and future strategies

Maria Isabel Landim Neves et al.

Summary: The food industry aims to expand the color palette with natural colorants, but blue color is rare in nature compared to other colors. Synthetic blue colorants are widely used despite consumer association with artificial ingredients. Efforts to find new blue colorants have made progress, but limitations still exist.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Review Chemistry, Physical

Plant-Derived Colorants for Food, Cosmetic and Textile Industries: A Review

Patrycja Brudzynska et al.

Summary: This review provides a report on the properties and recent research advances in the application of plant-derived colorants in food, cosmetics, and textile materials. It evaluates various colorants and discusses future aspects regarding their applications in the coloration of various materials.

MATERIALS (2021)

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Review Food Science & Technology

Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review

Fakhreddin Salehi

Summary: This study examines the effects of incorporating fruits and vegetables into dairy products, including their impact on physicochemical, color, texture, and sensory properties, and the increase in vitamins, natural colorants, minerals, and other beneficial compounds. Additionally, certain fruits and vegetables can act as stabilizing agents in dairy products due to their functional properties.

FOOD SCIENCE & NUTRITION (2021)

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Article Food Science & Technology

Stability of Fucoxanthin in Pasteurized Skim and Whole Goat Milk

Maryuri T. Nunez de Gonzalez et al.

Summary: Adding fucoxanthin to pasteurized goat milk does not affect the composition or physicochemical properties of the milk, but does influence the color, especially increasing yellowness in the samples.

FOODS (2021)

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Review Food Science & Technology

The Realm of Microbial Pigments in the Food Color Market

Babita Rana et al.

Summary: Food colorants are used to enhance the attractiveness of food, but there are concerns about the potential negative impact of synthetic colors on human health and the environment. Natural pigments derived from microorganisms are considered a promising alternative to synthetic food colorants due to their advantages in quality consistency, ease of production, and minimal impact on biodiversity. Algae, fungi, and bacteria are being explored as sources for microbial food pigments.

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2021)

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Review Food Science & Technology

Consumption of milk and dairy products and risk of osteoporosis and hip fracture: a systematic review and Meta-analysis

Hanieh Malmir et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

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Review Nutrition & Dietetics

Nutritional and health attributes of milk and milk imitations

Katharina E. Scholz-Ahrens et al.

EUROPEAN JOURNAL OF NUTRITION (2020)

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Article Food Science & Technology

Microbial, physico-chemical and sensory characteristics of mango juice-enriched probiotic dairy drinks

Jessica Ryan et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2020)

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Article Food Science & Technology

Effect of lipophilic sea buckthorn extract on cream cheese properties

Aliona Ghendov-Mosanu et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)

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Review Chemistry, Medicinal

Carotenoids as natural functional pigments

Takashi Maoka

JOURNAL OF NATURAL MEDICINES (2020)

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Review Nutrition & Dietetics

Recent Research on the Health Benefits of Blueberries and Their Anthocyanins

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Black Bean Anthocyanin-Rich Extract from Supercritical and Pressurized Extraction IncreasedIn VitroAntidiabetic Potential, While Having Similar Storage Stability

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Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniques

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Effect of jabuticaba (Myrciaria jaboticaba (Vell) O. Berg) and jamelao (Syzygium cumini (L.) Skeels) peel powders as colorants on color-flavor congruence and acceptability of yogurts

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Anthocyanins isolated from blueberry ameliorates CCl4 induced liver fibrosis by modulation of oxidative stress, inflammation and stellate cell activation in mice

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Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling

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Stability assessment of anthocyanins obtained from skin grape applied in kefir and carbonated water as a natural colorant

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Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt

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Incorporation of natural colorants obtained from edible flowers in yogurts

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Heterologous production of the widely used natural food colorant carminic acid in Aspergillus nidulans

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Magnetic graphene oxide nanocomposites as the adsorbent for extraction and pre-concentration of azo dyes in different food samples followed by high-performance liquid chromatography analysis

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Extraction of Astaxanthin and Lutein from Microalga Haematococcus pluvialis in the Red Phase Using CO2 Supercritical Fluid Extraction Technology with Ethanol as Co-Solvent

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Simultaneous Determination of Sunset Yellow FCF, Allura Red AC, Quinoline Yellow WS, and Tartrazine in Food Samples by RP-HPLC

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Food Waste and Byproducts: An Opportunity to Minimize Malnutrition and Hunger in Developing Countries

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FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2018)

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Marine natural pigments as potential sources for therapeutic applications

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Anthocyanin extraction from plant tissues: A review

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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

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Food colors: Existing and emerging food safety concerns

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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

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Natural colorants: Pigment stability and extraction yield enhancement via utilization of appropriate pretreatment and extraction methods

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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

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Marine carotenoids: Bioactivities and potential benefits to human health

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Anthocyanins Reversed D-Galactose-Induced Oxidative Stress and Neuroinflammation Mediated Cognitive Impairment in Adult Rats

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Physicochemical and sensory quality of yogurt incorporated with pectin from peel of Citrus sinensis

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Comparison of food colour regulations in the EU and the US: a review of current provisions

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The effects of industrial production on black carrot concentrate quality and encapsulation of anthocyanins in whey protein hydrogels

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Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potential

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Advances in representation and analysis of mono and multi-intake Temporal Dominance of Sensations data

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Comparison of static and dynamic sensory product characterizations based on check-all-that-apply questions with consumers

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FOOD RESEARCH INTERNATIONAL (2017)

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Natural antioxidants in milk and dairy products

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Inhibitory Potential of Red Cabbage against Digestive Enzymes Linked to Obesity and Type 2 Diabetes

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Establishing Standards on Colors from Natural Sources

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The antioxidant and anti-inflammatory properties of lycopene in mice lungs exposed to cigarette smoke

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Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts

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Stability of betanin in pitaya powder and confection as affected by resistant maltodextrin

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Lycopene and tomato powder supplementation similarly inhibit high-fat diet induced obesity, inflammatory response, and associated metabolic disorders

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Anthocyanin supplementation in alleviating thrombogenesis in overweight and obese population: A randomized, double-blind, placebo-controlled study

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Natural Colorants: Food Colorants from Natural Sources

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ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 8 (2017)

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Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

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Health Benefits of Anthocyanins and Their Encapsulation for Potential Use in Food Systems: A Review

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Lycopene and Its Antioxidant Role in the Prevention of Cardiovascular DiseasesA Critical Review

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The potential role of mangiferin in cancer treatment through its immunomodulatory, anti-angiogenic, apoptopic, and gene regulatory effects

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Production, extraction and stabilization of lutein from microalga Chlorella sorokiniana MB-1

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Safety and regulatory review of dyes commonly used as excipients in pharmaceutical and nutraceutical applications

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In vivo and in vitro evaluation for nutraceutical purposes of capsaicin, capsanthin, lutein and four pepper varieties

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Pigment and color stability of beetroot betalains in cow milk during thermal treatment

Onur Guneser

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Optimisation of microencapsulation of turmeric extract for masking flavour

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Stabilization of betalains: A review

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Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives

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Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

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Yogurt viscosity and fruit pieces affect satiating capacity expectations

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Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt

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A Comparison of Thermal Processing, Freeze Drying and Forward Osmosis for the Downstream Processing of Anthocyanin from Rose Petals

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Depression-like behaviors and heme oxygenase-1 are regulated by Lycopene in lipopolysaccharide-induced neuroinflammation

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Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeon cheese)

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Can lutein replace annatto in the manufacture of Prato cheese?

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LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

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Optimization of the antioxidant and antimicrobial response of the combined effect of nisin and avocado byproducts

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LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

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Higher Dietary Choline and Betaine Intakes Are Associated with Better Body Composition in the Adult Population of Newfoundland, Canada

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PLOS ONE (2016)

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Methods for the analysis of Sunset Yellow FCF (E110) in food and beverage products- a review

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TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2016)

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Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices

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Review Food Science & Technology

Milk and dairy products: good or bad for human health? An assessment of the totality of scientific evidence

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Phytochemistry, biological activities and potential of annatto in natural colorant production for industrial applications - A review

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Food additives: production of microbial pigments and their antioxidant properties

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CURRENT OPINION IN FOOD SCIENCE (2016)

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Natural food pigments and colorants

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CURRENT OPINION IN FOOD SCIENCE (2016)

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Biological Activities of Plant Pigments Betalains

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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)

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SCIENTIFIC REPORTS (2016)

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Dairy Foods: Current Evidence of their Effects on Bone, Cardiometabolic, Cognitive, and Digestive Health

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Tomato (Solanum lycopersicum) Carotenoids and Lycopenes Chemistry; Metabolism, Absorption, Nutrition, and Allied Health Claims-A Comprehensive Review

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Total phenolic compounds in milk from different species. Design of an extraction technique for quantification using the Folin-Ciocalteu method

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Comparison of intensity scales and CATA questions in new product development: Sensory characterisation and directions for product reformulation of milk desserts

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Binding of carmoisine, a food colorant, with hemoglobin: Spectroscopic and calorimetric studies

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FOOD RESEARCH INTERNATIONAL (2015)

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Spray drying of violet pigment from Chromobacterium violaceum UTM 5 and its application in food model systems

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Purified Anthocyanin Supplementation Reduces Dyslipidemia, Enhances Antioxidant Capacity, and Prevents Insulin Resistance in Diabetic Patients

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Curcumin-encapsulated nanoparticles as innovative antimicrobial and wound healing agent

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Black Rice Anthocyanins Suppress Metastasis of Breast Cancer Cells by Targeting RAS/RAF/MAPK Pathway

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Studies on application of annatto (Bixa orellena L.) dye formulations in dairy products

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Betalains rich Rivina humilis L. berry extract as natural colorant in product (fruit spread and RTS beverage) development

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Microbial pigments as natural color sources: current trends and future perspectives

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Betanin-A food colorant with biological activity

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Extraction and purification of high-value metabolites from microalgae: essential lipids, astaxanthin and phycobiliproteins

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Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives

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Tomato and Tomato Byproducts. Human Health Benefits of Lycopene and Its Application to Meat Products: A Review

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Inactivation of lipoxygenase and cyclooxygenase by natural betalains and semi-synthetic analogues

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Recovery of polyphenols from the by-products of plant food processing and application as valuable food ingredients

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Effect of a low temperature step during fermentation on the physico-chemical properties of fat-free yogurt

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Review Agriculture, Multidisciplinary

Nature's Palette: The Search for Natural Blue Colorants

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Betalain and Betaine Composition of Greenhouse- or Field-Produced Beetroot (Beta vulgaris L.) and Inhibition of HepG2 Cell Proliferation

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Antioxidant Activity and Protein-Polyphenol Interactions in a Pomegranate (Punica granatum L.) Yogurt

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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

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Oxidative stability of yogurt with added lutein dye

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Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration

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One-month strawberry-rich anthocyanin supplementation ameliorates cardiovascular risk, oxidative stress markers and platelet activation in humans

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Beta-carotene reduces oxidative stress, improves glutathione metabolism and modifies antioxidant defense systems in lead-exposed workers

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TOXICOLOGY AND APPLIED PHARMACOLOGY (2014)

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The Case for Anthocyanin Consumption to Promote Human Health: A Review

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COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2013)

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Review of the regulation and safety assessment of food substances in various countries and jurisdictions

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Colour Measurement and Analysis in Fresh and Processed Foods: A Review

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Probing the binding between norbixin and dairy proteins by spectroscopy methods

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Application of ferric anthocyanin chelates as natural blue food colorants in polysaccharide and gelatin based gels

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The physicochemical, microbiological, organoleptic properties and antioxidant activities of functional cream cheeses fortified with lutein

Ozlem Tokusoglu

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Anticarcinogenic, Cardioprotective, and Other Health Benefits of Tomato Compounds Lycopene, α-Tomatine, and Tomatidine in Pure Form and in Fresh and Processed Tomatoes

Mendel Friedman

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The effect of microwave assisted extraction on the isolation of anthocyanins and phenolic acids from sour cherry Marasca (Prunus cerasus var. Marasca)

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The Influence of Bleaching Agent and Temperature on Bleaching Efficacy and Volatile Components of Fluid Whey and Whey Retentate

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Thermal Stability of Selected Natural Red Extracts Used as Food Colorants

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PLANT FOODS FOR HUMAN NUTRITION (2013)

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Review Biochemistry & Molecular Biology

Bacterial pigments and their applications

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PROCESS BIOCHEMISTRY (2013)

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Scientific Opinion on the re-evaluation of Patent Blue V (E 131) as a food additive

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Milk, Milk Products, and Disease Free Health: An Updated Overview

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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2012)

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Curcumin: A Potential Neuroprotective Agent in Parkinson's Disease

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CURRENT PHARMACEUTICAL DESIGN (2012)

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Article Chemistry, Applied

Preliminary study of saffron (Crocus sativus L. stigmas) color extraction in a dairy matrix

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Article Chemistry, Applied

Dose dependent effects of lycopene enriched tomato-wine on liver and adipose tissue in high-fat diet fed rats

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FOOD CHEMISTRY (2012)

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Review Food Science & Technology

Evaluation of the effects of anthocyanins in type 2 diabetes

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Article Agricultural Engineering

Extraction and characterization of some natural plant pigments

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Analytical tools for the analysis of carotenoids in diverse materials

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Article Chemistry, Medicinal

Ginkgo biloba Extract and Bilberry Anthocyanins Improve Visual Function in Patients with Normal Tension Glaucoma

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JOURNAL OF MEDICINAL FOOD (2012)

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Article Medicine, Research & Experimental

Vision preservation during retinal inflammation by anthocyanin-rich bilberry extract: cellular and molecular mechanism

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Effect of probiotic cultures on the stability of anthocyanins in blueberry yoghurts

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LWT-FOOD SCIENCE AND TECHNOLOGY (2012)

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Review Chemistry, Medicinal

Potential applications of violacein: a microbial pigment

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MEDICINAL CHEMISTRY RESEARCH (2012)

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Article Clinical Neurology

Artificial Food Colors and Attention-Deficit/Hyperactivity Symptoms: Conclusions to Dye for

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NEUROTHERAPEUTICS (2012)

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Article Chemistry, Medicinal

The Beetroot Component Betanin Modulates ROS Production, DNA Damage and Apoptosis in Human Polymorphonuclear Neutrophils

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PHYTOTHERAPY RESEARCH (2012)

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Article Biochemistry & Molecular Biology

Stability of phycocyanin extracted from Spirulina sp.: Influence of temperature, pH and preservatives

Ratana Chaiklahan et al.

PROCESS BIOCHEMISTRY (2012)

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Review Food Science & Technology

Alternatives to Those Artificial FD&C Food Colorants

Ronald E. Wrolstad et al.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 3 (2012)

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Proceedings Paper Biotechnology & Applied Microbiology

Application of Functional Colorant Prepared from Black Rice Bran in Yogurt

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3RD INTERNATIONAL CONFERENCE ON BIOTECHNOLOGY AND FOOD SCIENCE (ICBFS 2012) (2012)

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Article Biochemistry & Molecular Biology

Carotenoids inhibit proliferation and regulate expression of peroxisome proliferators-activated receptor gamma (PPARγ) in K562 cancer cells

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ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS (2011)

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Article Biotechnology & Applied Microbiology

Enzyme-assisted extraction of lycopene from tomato processing waste

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ENZYME AND MICROBIAL TECHNOLOGY (2011)

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Article Food Science & Technology

Consumers' knowledge and safety perceptions of food additives: Evaluation on the effectiveness of transmitting information on preservatives

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FOOD CONTROL (2011)

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Article Food Science & Technology

SHELF LIFE ENHANCEMENT OF BUTTER, ICE-CREAM, AND MAYONNAISE BY ADDITION OF LYCOPENE

Devinder Kaur et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2011)

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Article Agriculture, Multidisciplinary

Anti-tumor and Anti-inflammatory Properties of Ankaflavin and Monaphilone A from Monascus purpureus NTU 568

Li-Chuan Hsu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

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Article Agriculture, Multidisciplinary

Interaction of Curcumin and Bixin with β-Cyclodextrin: Complexation Methods, Stability, and Applications in Food

Vanessa Aparecida Marcolino et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

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Article Chemistry, Multidisciplinary

A Global Perspective on the History, Use, and Identification of Synthetic Food Dyes

Vinita Sharma et al.

JOURNAL OF CHEMICAL EDUCATION (2011)

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Article Agriculture, Dairy & Animal Science

Fat replacers in low-fat carboxymethyl cellulose dairy beverages: Color, rheology, and consumer perception

C. Arancibia et al.

JOURNAL OF DAIRY SCIENCE (2011)

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Review Nutrition & Dietetics

Milk and Dairy Products: A Unique Micronutrient Combination

Frederic Gaucheron

JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION (2011)

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Article Food Science & Technology

Phenolic fortification of yogurt using grape and callus extracts

Mehmet Karaaslan et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2011)

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Article Nutrition & Dietetics

Purple sweet potato anthocyanins attenuate hepatic lipid accumulation through activating adenosine monophosphate-activated protein kinase in human HepG2 cells and obese mice

Yong Pil Hwang et al.

NUTRITION RESEARCH (2011)

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Article Chemistry, Physical

Irradiated beetroot extract as a colorant for cream cheese

Maria Paula Junqueira-Goncalves et al.

RADIATION PHYSICS AND CHEMISTRY (2011)

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Article Biology

Red cabbage anthocyanins may protect blood plasma proteins and lipids

Joanna Kolodziejczyk et al.

CENTRAL EUROPEAN JOURNAL OF BIOLOGY (2011)

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Article Biotechnology & Applied Microbiology

Anti-cancer effect of rubropunctatin against human gastric carcinoma cells BGC-823

Yunquan Zheng et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2010)

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Article Food Science & Technology

Study of strawberry flavored milk under pulsed electric field processing

Daniela Bermudez-Aguirre et al.

FOOD RESEARCH INTERNATIONAL (2010)

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Article Food Science & Technology

BIOACTIVE CONSTITUENTS PRESENT IN GARCINIA INDICA CHOISY AND ITS POTENTIAL FOOD APPLICATIONS: A REVIEW

Chetan A. Nayak et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2010)

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Editorial Material Agriculture, Dairy & Animal Science

Invited review: Annatto usage and bleaching in dairy foods

E. J. Kang et al.

JOURNAL OF DAIRY SCIENCE (2010)

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Review Biochemistry & Molecular Biology

Revealing the Power of the Natural Red Pigment Lycopene

Kin-Weng Kong et al.

MOLECULES (2010)

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Article Plant Sciences

Immunomodulatory, analgesic and antipyretic effects of violacein isolated from Chromobacterium violaceum

P. Antonisamy et al.

PHYTOMEDICINE (2010)

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Review Food Science & Technology

Palette of Our Palates: A Brief History of Food Coloring and Its Regulation

Adam Burrows

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2009)

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Article Engineering, Chemical

Production of a red-purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems

J. M. Obon et al.

JOURNAL OF FOOD ENGINEERING (2009)

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Review Biochemistry & Molecular Biology

Color me bad: microbial pigments as virulence factors

George Y. Liu et al.

TRENDS IN MICROBIOLOGY (2009)

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Article Food Science & Technology

Scientific Opinion on the re-evaluation of Ponceau 4R (E 124) as a food additive

F. Aguilar et al.

EFSA JOURNAL (2009)

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Article Chemistry, Medicinal

Design, synthesis and characterization of some bioactive conjugates of curcumin with glycine, glutamic acid, valine and demethylenated piperic acid and study of their antimicrobial and antiproliferative properties

Shiv K. Dubey et al.

EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY (2008)

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Review Biotechnology & Applied Microbiology

Beneficial Health Effects of Milk and Fermented Dairy Products

L. Ebringer et al.

FOLIA MICROBIOLOGICA (2008)

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Article Food Science & Technology

Determination of color, pigment, and phenolic stability in yogurt systems colored with nonacylated anthocyanins from Berberis boliviana L. as compared to other natural/synthetic colorants

T. C. Wallace et al.

JOURNAL OF FOOD SCIENCE (2008)

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Article Food Science & Technology

Petit suisse manufactured with cheese whey retentate and application of betalains and anthocyanins

Isabelle D. Prudencio et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2008)

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Article Agriculture, Dairy & Animal Science

Identification of the characteristics that drive consumer liking of butter

A. J. Krause et al.

JOURNAL OF DAIRY SCIENCE (2007)

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Review Chemistry, Applied

A review of the analytical methods coupled with chemometric tools for the determination of the quality and identity of dairy products

Romdhane Karoui et al.

FOOD CHEMISTRY (2007)

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Review Peripheral Vascular Disease

In vitro assays of angiogenesis for assessment of angiogenic and anti-angiogenic agents

Anne M. Goodwin

MICROVASCULAR RESEARCH (2007)

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Article Food Science & Technology

Betalains - emerging prospects for food scientists

Florian C. Stintzing et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2007)

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Review Nutrition & Dietetics

Digestion, absorption, and cancer preventative activity of dietary chlorophyll derivatives

Mario G. Ferruzzi et al.

NUTRITION RESEARCH (2007)

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Review Pharmacology & Pharmacy

Carotenoids and human health

A. V. Rao et al.

PHARMACOLOGICAL RESEARCH (2007)

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Article Agriculture, Dairy & Animal Science

Relation between consumers' perceptions of color and texture of dairy desserts and instrumental measurements using a generalized Procrustes analysis

L. Gonzalez-Tomas et al.

JOURNAL OF DAIRY SCIENCE (2006)

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Article Chemistry, Applied

Betanin, the main pigment of red beet: Molecular origin of its exceptionally high free radical-scavenging activity

A. Gliszczynska-Swiglo et al.

FOOD ADDITIVES AND CONTAMINANTS (2006)

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Article Engineering, Environmental

Batch and bulk removal of hazardous dye, indigo carmine from wastewater through adsorption

Alok Mittal et al.

JOURNAL OF HAZARDOUS MATERIALS (2006)

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Article Chemistry, Multidisciplinary

Carotenoids and other pigments as natural colorants

Alan Mortensen

PURE AND APPLIED CHEMISTRY (2006)

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Article Chemistry, Applied

Talking about color ... and ethics

J Hutchings

COLOR RESEARCH AND APPLICATION (2006)

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Article Chemistry, Applied

Antioxidant and antiproliferative activities of red pitaya

LC Wu et al.

FOOD CHEMISTRY (2006)

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Article Food Science & Technology

Sensory evaluation of vanilla-dairy desserts by repertory grid method and free choice profile

L González-Tomás et al.

JOURNAL OF SENSORY STUDIES (2006)

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Article Chemistry, Medicinal

Potent in vitro anticancer activity of metacycloprodigiosin and undecylprodigiosin from a sponge-derived actinomycete Saccharopolyspora sp nov.

R Liu et al.

ARCHIVES OF PHARMACAL RESEARCH (2005)

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Article Agriculture, Dairy & Animal Science

Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage

DA Clare et al.

JOURNAL OF DAIRY SCIENCE (2005)

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Article Agriculture, Multidisciplinary

Characterization of anthocyanin-rich waste from purple corncobs (Zea mays L.) and its application to color milk

P Jing et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

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Article Immunology

Staphylococcus aureus golden pigment impairs neutrophil killing and promotes virulence through its antioxidant activity

GY Liu et al.

JOURNAL OF EXPERIMENTAL MEDICINE (2005)

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Review Oncology

Chemopreventive and therapeutic effects of curcumin

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CANCER LETTERS (2005)

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Article Agriculture, Dairy & Animal Science

Storage stability of lutein during ripening of cheddar cheese

ST Jones et al.

JOURNAL OF DAIRY SCIENCE (2005)

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Review Behavioral Sciences

The antioxidant function of many animal pigments: are there consistent health benefits of sexually selected colourants?

KJ McGraw

ANIMAL BEHAVIOUR (2005)

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Article Food Science & Technology

Antioxidant activity of chlorophylls and their derivatives

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FOOD RESEARCH INTERNATIONAL (2005)

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Euterpe oleracea juice as a functional pigment for yogurt

JD Coisson et al.

FOOD RESEARCH INTERNATIONAL (2005)

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Review Medicine, Research & Experimental

The role of carotenoids in the prevention of human pathologies

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BIOMEDICINE & PHARMACOTHERAPY (2004)

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Molecular mechanism of violacein-mediated human leukemia cell death

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BLOOD (2004)

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Article Food Science & Technology

The use of a natural colorant based on betalain in the manufacture of sweet products in India

K Roy et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2004)

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Article Biotechnology & Applied Microbiology

Acylated anthocyanins from edible sources and their applications in food systems

MM Giusti et al.

BIOCHEMICAL ENGINEERING JOURNAL (2003)

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Article Oncology

Tart cherry anthocyanins inhibit tumor development in ApcMin mice and reduce proliferation of human colon cancer cells

SY Kang et al.

CANCER LETTERS (2003)

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Article Psychology, Multidisciplinary

Preconceptions of taste based on color

C Koch et al.

JOURNAL OF PSYCHOLOGY (2003)

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Article Agriculture, Multidisciplinary

Antioxidant activity of betalains from plants of the Amaranthaceae

YZ Cai et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

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Article Chemistry, Analytical

Determination of natural and synthetic colorants in prescreened dairy samples using liquid chromatoqraphv-diode array detection

M González et al.

ANALYTICAL CHEMISTRY (2003)

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Article Biochemical Research Methods

Determining eight colorants in milk beverages by capillary electrophoresis

HY Huang et al.

JOURNAL OF CHROMATOGRAPHY A (2002)

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Review Food Science & Technology

Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review

JE O'Connell et al.

INTERNATIONAL DAIRY JOURNAL (2001)

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Review Nutrition & Dietetics

Role of antioxidant lycopene in cancer and heart disease

AVR Rao et al.

JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION (2000)

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Review Food Science & Technology

Colouring our foods in the last and next millennium

A Downham et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2000)

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Nature's palette: An emerging frontier for coloring dairy products

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