Abstract Azo dyes, including Tartrazine, Sunset Yellow, and Carmoisine, are added to foods
to provide color, but they have no value with regard to nutrition, food preservation, or health …

Colorants are widely employed in the food industry as an essential ingredient in many
products since color is one of the most valued attributes by consumers. Furthermore, the …

Betalains are water-soluble nitrogen pigments with beneficial effects, including antioxidant,
antimicrobial, and pH-indicator properties. The development of packaging films incorporated …

Dragon fruit (Hylocereus genus) has the potential for the prevention of diseases associated
with inflammatory and oxidative processes. We aimed to comprehensively review dragon …

Non-biodegradable plastics have been extensively used for food packaging due to their
outstanding properties that preserve food quality during transportation and shelf-life. The …

Consumers' pursuit for safe meat products is challenging to develop smart food packaging
with proper mechanical properties and multifunctional properties. Therefore, this work …

Naturally sourced pH‐sensitive indicator films are of interest for real‐time monitoring of food
freshness through color changes because of their safety. Therefore, natural pigments for …

Data from epidemiological and experimental studies have evidenced that some chemical
contaminants in food elicit their harmful effects by targeting the central nervous system …

The growing usage of natural food colourings has fuelled the search for novel methods for
their extraction from various sources. Due to its process benefits such as high yield and …

Nanotechnology plays a pivotal role in food science, particularly in the nanoencapsulation of
bioactive compounds, to enhance their stability, bioavailability, and therapeutic potential …