As a current trend of fabricating healthier products, food manufacturing companies seek for
natural-based food colorant aiming to replace the synthetic ones, which apart from meeting …

Background Worldwide consumers seek most delightful and appealing foodstuffs, at the
same time they require safer, more nutritious and healthier products. Color is one of the most …

Phycocyanin and phycoerythrin are photosynthetic pigments extracted from microalgae with
great biotechnological potential due to their intense colors, fluorescent properties and …

Background The food industry seeks to expand the color palette with natural colorants.
Nevertheless, in nature, the blue color is rare compared to other colors. Despite synthetic …

According to the Codex Alimentarius, a food additive is any substance that is incorporated
into a food solely for technological or organoleptic purposes during the production of that …

Human skin is one of the most complex body organs that functions as a physical barrier
against water loss and environmental stressors that include UV radiation, reactive oxygen …

Microalgae derived pigments, such as phycobiliproteins, chlorophylls, and carotenoids, offer
eco-friendly alternatives to synthetic dyes. These pigments are known for their vibrant colors …

Microalgae, macroalgae and cyanobacteria are photosynthetic microorganisms, prokaryotic
or eukaryotic, living in saline or freshwater environments. These have been recognized as …

Color of a food is one of the major factors influencing its acceptance by consumers. At
presently synthetic dyes are the most commonly used food colorant in food industry by …

Phycocyanin is a non-toxic, water-soluble pigment protein from microalgae that exhibits
antioxidant, anti-inflammatory, hepatoprotective, and neuroprotective effects. In addition to …