Microalgal Pigments: A Source of Natural Food Colors

2020 ◽  
pp. 81-123 ◽  
Author(s):  
Emeka G. Nwoba ◽  
Christiana N. Ogbonna ◽  
Tasneema Ishika ◽  
Ashiwin Vadiveloo
Keyword(s):  
Natural Food ◽  
Food Colors

scholarly journals Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review

2014 ◽  
Vol 52 (3) ◽  
pp. 1258-1271 ◽  
Author(s):  
Ranjith Arimboor ◽  
Ramesh Babu Natarajan ◽  
K. Ramakrishna Menon ◽  
Lekshmi P. Chandrasekhar ◽  
Vidya Moorkoth
Keyword(s):  
Capsicum Annuum ◽  
Red Pepper ◽  
Natural Food ◽  
Food Colors

Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages

2017 ◽  
Vol 218 ◽  
pp. 277-284 ◽  
Author(s):  
Cheryl Chung ◽  
Thananunt Rojanasasithara ◽  
William Mutilangi ◽  
David Julian McClements
Keyword(s):  
Amino Acid ◽  
Natural Food ◽  
Anthocyanin Stability ◽  
Food Colors

scholarly journals Determination of content and antioxidant capacity of natural food colors E160a and E160d in ketchup

2021 ◽  
Vol 19 (2) ◽  
pp. 91-98
Author(s):  
Vojkan Miljkovic ◽  
Milica Nesic ◽  
Ivana Gajic ◽  
Maja Urosevic ◽  
Jelena Mrmosanin ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Linear Equations ◽  
Natural Food ◽  
Dpph Assay ◽  
Vegetable Crop ◽  
The World ◽  
Processed Products ◽  
Set Up ◽  
Food Colors

After potato, tomato (Solanum lycopersicum) is the world?s second-largest vegetable crop. More than 80% of tomato consumption comes from processed products such as ketchup, tomato juice, pickled tomatoes, sauces, paste, pur?e. Samples of mild ketchup from two different manufacturers (A and B) were selected for the analysis of the content of natural food colors E160a and E160d. Using a UV-Vis spectrophotometric method and Lambert-Beer law, a system of two linear equations with two unknowns was set up, which was used to determine the concentrations of colors E160a and E160d. The antioxidant capacity of the two selected samples was determined using the DPPH assay. The obtained results indicated that the content of colors E160a and E160d was higher in the sample of ketchup B. Also, the DPPH assay showed that the sample of ketchup B had a higher antioxidant capacity.

scholarly journals SYNTHETIC FOOD COLORS - ARE THEY SAFE?

2014 ◽  
Vol 2 (3SE) ◽  
pp. 1-5
Author(s):  
Jyoti Kulkarni
Keyword(s):  
Dietary Intake ◽  
Natural Food ◽  
Total Exposure ◽  
Food Colors

Colors in foods are always tempting whether they are natural or synthetic. Synthetic colors are commonly used in foods & beverages as they are easily available, economic and intense whereas natural food colors are costly, availability is limited and range of color is also limited but whether synthetic colors are safe enough as far as health is concerned is a serious matter and to work over it is a matter of interest. To fulfil the ultimate goal of reducing the total exposure to colors, data on dietary intake of food colors needs to be generated urgently in the country.

scholarly journals Studies on Optical Isomerism of Astaxanthin in Natural Food Colors and Principal Pigment in Phaffia Color

2000 ◽  
Vol 41 (1) ◽  
pp. 44-47_1
Author(s):  
Kyoko SATO ◽  
Naoki SUGIMOTO ◽  
Takashi YAMADA ◽  
Tamio MAITANI
Keyword(s):  
Natural Food ◽  
Optical Isomerism ◽  
Food Colors

scholarly journals In-vivo study of synthetic and natural food colors effect on biochemical and immunity parameters

2021 ◽  
Author(s):  
Sadaf SHAKOOR ◽  
Amin ISMAIL ◽  
Mohd Redzwan SABRAN ◽  
Norhafizah MOHTARRUDIN ◽  
Ubedullah KAKA ◽  
...  
Keyword(s):  
In Vivo Study ◽  
Natural Food ◽  
Food Colors
Sign in / Sign up

Export Citation Format

Share Document