Background The recent rise in awareness of safe food and changing consumer attitudes
have brought many innovations in packaging technology. Consumers are increasingly …

The looming urgency of feeding the growing world population along with the increasing
consumers' awareness and expectations have driven the evolution of food production …

Hot pepper (Capsicum annuum) fruits, usually termed as chili, have been used since ancient
times as food vegetables, flavoring ingredients, natural colorants, and in traditional …

Developing new colors for the food industry is challenging, as colorants need to be
compatible with a food flavors, safety, and nutritional value, and which ultimately have a …

Polyphenols include flavonoids, phenolic acids, tannins and lignans which are known to
have antioxidant, UV protection and antimicrobial properties. Among them the most …

Anthocyanins are the phenolic compounds responsible for coloring pigments in fruits and
vegetables. Anthocyanins offer a wide range of health benefits to human health. Their scope …

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 …

Anthocyanins are naturally occurring molecules belonging to the flavonoid class
characterized by the presence of chromophores. Apart from their well‐known antioxidant …

Phenolic compounds are well-known phytochemicals found in all plants. They consist of
simple phenols, benzoic and cinnamic acid, coumarins, tannins, lignins, lignans and …

Turmeric (Curcuma longa L.) is a popular natural drug, traditionally used for the treatment of
a wide range of diseases. Its root, as its most popular part used for medicinal purposes …