This work aimed to develop a pigment from black sapote (Diospyros digyna) using lactic
acid bacteria or yeasts for fermentation for use as a pigment in gummy bear formulations …

Cactus pear (Opuntia ficus-indica) juice with a total soluble solids content of 15.94° Brix was
fermented using the wine yeast Saccharomyces cerevisiae. A 94.54% conversion of …

Opuntia stricta fruit juice is a potential source of betacyanin pigments which can be used as
a natural red-purple food colorant. In this work a powder food colorant was obtained by co …

The aim of this study was to obtain coloring foods from yellow-orange cactus pear pulp by
vacuum concentration and freeze drying. Concentrated coloring food (VC) was obtained in a …

The investigation on bio-colour production for use is food through fermentation and
evaluation of the yellow pigments secreted by Thermomycesspin submerged culture, using …

This paper focuses on the development of a processing scheme to obtain a water-soluble
natural yellow colourant from Opuntia fruits for application in food, paying special attention to …

This paper presents a small scale batch technology for production of natural extract which
can be utilized as food colourant. This technology was designed based on the laboratory …

Contemporary society is increasingly interested in topics related to healthy eating. Cases of
poisoning, allergies, and adverse reactions related to the consumption of synthetic dyes …

The use of red pitanga pulp in the manufacture of candies is an alternative to the use of
artificial colors and flavorings. This study aimed to evaluate the content of potentially …

This work was established for using potato chips manufacturing wastes as a substrate for the
production of food colorant pigments by Monascus ruber Went AUMC 5705, then it was …