Mechanisms and health aspects of food adulteration: A comprehensive review
Food adulteration refers to the alteration of food quality that takes place deliberately. It
includes the addition of ingredients to modify different properties of food products for …
includes the addition of ingredients to modify different properties of food products for …
Antimicrobial, antioxidant, and immunomodulatory properties of essential oils: A systematic review
Essential oils (EOs) are a mixture of natural, volatile, and aromatic compounds obtained
from plants. In recent years, several studies have shown that some of their benefits can be …
from plants. In recent years, several studies have shown that some of their benefits can be …
Latest advances on the nanomaterials-based electrochemical analysis of azo toxic dyes Sunset Yellow and Tartrazine in food samples
Azo-dyes such as Allura Red, Carmoisine, Amaranth, Sunset Yellow (SY), Brilliant Blue,
Tartrazine (Tz), etc., are popular as food coloring agents due to their low cost and stability …
Tartrazine (Tz), etc., are popular as food coloring agents due to their low cost and stability …
Marine algae colorants: Antioxidant, anti-diabetic properties and applications in food industry
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 …
Colorants give nutritional value to food items in addition to improving its appeal …
Simple and rapid determination of tartrazine in fake saffron using the metal organic framework (Fe SA MOF@ CNF) by HPLC/PDA
The present study of a novel metal–organic framework containing Fe single atoms doped on
electrospun carbon nanofibers (Fe SA-MOF@ CNF) based on dispersive micro solid phase …
electrospun carbon nanofibers (Fe SA-MOF@ CNF) based on dispersive micro solid phase …
[HTML][HTML] Chemical characterization and toxicity evaluation of fungal pigments for potential application in food, phamarceutical and agricultural industries
Concerns associated with the use of synthetic colourants backs the demand for natural
colourants. Thus, the current study aimed at characterizing crude fungal pigments produced …
colourants. Thus, the current study aimed at characterizing crude fungal pigments produced …
Status of food colorants in India: conflicts and prospects
Food colorants are imperative ingredients for attracting consumers and in deciding their
preferences. Here we discuss the current status of natural colorants and synthetic food …
preferences. Here we discuss the current status of natural colorants and synthetic food …
Production of pigments by filamentous fungi cultured on agro-industrial by-products using submerged and solid-state fermentation methods
The food and pharmaceutical industries are searching for natural colour alternatives as
required by consumers. Over the last decades, fungi have emerged as producers of natural …
required by consumers. Over the last decades, fungi have emerged as producers of natural …
[HTML][HTML] Blue in Food and Beverages—A Review of Socio-Cultural, Economic, and Environmental Implications
A Szmagara - Sustainability, 2024 - mdpi.com
The presented review concerns the cross-disciplinary approaches to the subject of blue food
and blue colourants, the socio-cultural aspects of blue food and beverage consumption …
and blue colourants, the socio-cultural aspects of blue food and beverage consumption …
Application and stability of fungal pigments using jelly sweets as a food model system
Natural pigments have seen an increase in usage over the past decades due to their
acclaimed safety and active biological properties. This is in line with the shift in consumer …
acclaimed safety and active biological properties. This is in line with the shift in consumer …