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 …

Curcumin, a yellow polyphenolic pigment from the Curcuma longa L.(turmeric) rhizome, has
been used for centuries for culinary and food coloring purposes, and as an ingredient for …

In numerous food businesses, natural pigments are frequently utilized as food colorants.
Colorants give nutritional value to food items in addition to improving its appeal …

Turmeric, the rhizome of Curcuma longa plant belonging to the ginger family Zingiberaceae,
has a history in Ayurvedic and traditional Chinese medicine for treatment of chronic …

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 …

The agricultural and processing activities of olive crops generate a substantial amount of
food by-products, particularly olive leaves, which are mostly underexploited, representing a …

Reactive oxygen species (ROS) are continuously generated as a by‐product of normal
aerobic metabolism. Elevated ROS formation leads to potential damage of biological …

To utilize natural hydrophobic/hydrophilic colorants to manufacture good quality and
attractive packaging films, we investigated the effects of natural colorants (curcumin …

Green tides, characterised by massive blooms of the seaweed Ulva, pose a significant threat
to coastal economies and marine ecosystems. This review explores the potential …

Carotenoids are used as natural food colourants in the food industry. As unstable natural
pigments they need protection. This protection can involve the microencapsulation process …