Synthetic pigments from petrochemicals have been extensively used in a wide range of food
products. However, these pigments have adverse effects on human health that has rendered …

Color is considered to be the primary feature perceived by the senses that represent a
crucial role for centuries in the acceptability of foods to enhance their actual appearance and …

Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance
drying process and improve quality of dried products. In current work, the influence of …

Extensive structure elucidation has revealed a remarkable diversity of structures for
carotenoids, anthocyanins, and betalains, the major natural pigments in plant-derived foods …

Worldwide, approaches inspired by the Circular Economy model have been increasing
steadily, generating new business opportunities such as the recovery of high‐added value …

Following our previous reviews, this manuscript presents an updated perspective on the use
of compressed fluids, mainly under sub-and supercritical conditions, for the extraction of …

Coloring compounds are widely applied to manufacturing foods and beverages. The
worldwide food market is replacing artificial colorants with natural alternatives, given the …

Nowadays, food industries are concerned about satisfying legal requirements related to
waste policy and environmental protection. In addition, they take steps to ensure food safety …

Background Anthocyanins have gained significant attention in the food industry due to their
various health-promoting benefits and diverse colors. However, their low bioavailability and …

Heat-and ultrasound-assisted extractions of anthocyanins from jabuticaba epicarp were
optimized and the colouring potential of the developed extract was tested on macarons. The …