Removal of food dyes using biological materials via adsorption: A review

Food Chemistry, Journal Year: 2024, Volume and Issue: 450, P. 139398 - 139398

Published: April 17, 2024

Language: Английский

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Extraction of eco-friendly natural dyes and biomordants for textile coloration: A critical review

Nano-Structures & Nano-Objects, Journal Year: 2024, Volume and Issue: 39, P. 101243 - 101243

Published: June 25, 2024

Language: Английский

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Degradation of food dyes via biological methods: A state-of-the-art review

Bioresource Technology Reports, Journal Year: 2024, Volume and Issue: 25, P. 101780 - 101780

Published: Feb. 1, 2024

Language: Английский

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Recent developments in the application of natural pigments as pH‐sensitive food freshness indicators in biopolymer‐based smart packaging: challenges and opportunities

International Journal of Food Science & Technology, Journal Year: 2024, Volume and Issue: 59(4), P. 2148 - 2161

Published: Feb. 15, 2024

Summary Recently, the assimilation of pH‐sensitive natural pigments into biopolymers has shown promising prospects for pH‐reactive based smart packaging material. Unlike synthetic pigments, which have potential safety problems due to migration, negligible toxicity levels both humans and environment some even possess nutritional pharmacological properties. To complement advantages proven be ideal candidates development because their biocompatibility, availability, biodegradability, stability, minimum good film‐forming capability. Smart gives consumers real‐time signals on quality packaged food via deterioration indicators like pH alteration. This review will consider recent progress in pH‐responsive from 2013 present. It further discuss challenges opportunities colorimetric packaging.

Language: Английский

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Natural pigments: innovative extraction technologies and their potential application in health and food industries

Frontiers in Pharmacology, Journal Year: 2025, Volume and Issue: 15

Published: Jan. 8, 2025

Natural pigments, or natural colorants, are frequently utilized in the food industry due to their diverse functional and nutritional attributes. Beyond color properties, these pigments possess several biological activities, including antioxidant, anti-inflammatory, anticancer, antibacterial, neuroprotective effects, as well benefits for eye health. This review aims provide a timely overview of potential pharmaceutical, medical, industries. Special emphasis is placed on emerging technologies pigment extraction (thermal technologies, non-thermal supercritical fluid extraction), pharmacological application intelligent packaging colorants. show pharmaceutical prospects. For example, delphinidin (30 µM) significantly inhibited growth three cancer cell lines (B16-F10, EO771, RM1) by at least 90% after 48 h. Furthermore, an antioxidant agent, fucoxanthin highest concentration (50 μg/mL) increased ratio glutathione disulfide (p < 0.05). In industry, have been used improve value without altering sensory experience. Moreover, use pH-sensitive freshness indicators cutting-edge technological advancement. innovation could useful information consumers, increase shelf life, assist evaluating quality packaged observing variations over time. However, presents certain challenges, particularly regarding stability higher production costs compared synthetic pigments. situation underscores need further investigation into alternative sources improved stabilization methods. The instability emphasizes tendency degrade change when exposed various external conditions, light, oxygen, temperature fluctuations, pH levels, interactions with other substances matrix.

Language: Английский

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Designing healthier and more sustainable ultraprocessed foods

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2024, Volume and Issue: 23(2)

Published: March 1, 2024

Abstract The food industry has been extremely successful in creating a broad range of delicious, affordable, convenient, and safe beverage products. However, many these products are considered to be ultraprocessed foods (UPFs) that contain ingredients processed manner may cause adverse health effects. This review article introduces the concept UPFs briefly discusses fall into this category, including beverages, baked goods, snacks, confectionary, prepared meals, dressings, sauces, spreads, meat analogs. It then correlations between consumption levels diet‐related chronic diseases, such as obesity diabetes. different reasons for proposed ability increase risk diseases critically assessed, displacement whole foods, high energy densities, missing phytochemicals, contamination with packaging chemicals, hyperpalatability, harmful additives, rapid ingestion digestion, toxic reaction Then, potential strategies overcome current problems presented, reducing density, balancing nutritional profile, fortification, increasing satiety response, modulating mastication reengineering structure, precision processing. central argument is it possible reformulate reengineer improve their healthiness sustainability, although still needs proved using rigorous scientific studies.

Language: Английский

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Ultrasonication-based preparation of raw chitin nanofiber and evaluation of its reinforcement effect on chitosan film for functionalization with curcumin

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 155, P. 110193 - 110193

Published: May 15, 2024

Language: Английский

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Nutritional Benefits of Lycopene and Beta‐Carotene: A Comprehensive Overview

Food Science & Nutrition, Journal Year: 2024, Volume and Issue: 12(11), P. 8715 - 8741

Published: Oct. 16, 2024

Certain carotene components, such as lycopene and beta-carotene, are found in tomatoes, carrots, sweet potatoes, etc. good for human health. It gives plants their distinctive red color. A class of lipid-soluble natural pigments known carotenoids is the precursor vitamin vital antioxidant defense against peroxides cells tissues. This review provides an overview current state knowledge research on sources, structures, physiochemical properties, absorption metabolism, functional advantages, prevention many diseases associated with beta-carotene. These antioxidants have been linked to a lower risk cardiovascular disease cancer, they also help draw pollinators flowers. Carrots potatoes rich sources which strengthens immune system improves eye The vivid color reproductive organs, including flowers fruits, caused by carotenoid, secondary metabolite that produced plastids. other health advantages attributed lycopene. When ingested through food or supplements, beta-carotene manage prevent number diseases, metabolic, inflammatory, cardiovascular, hepatic, ophthalmic, skeletal, infertility disorders. main point toxicity uncommon, these generally accepted be safe at different doses. Including nutrients your diet can improve general provide illness prevention.

Language: Английский

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Valorization of Agriculture Residues into Value‐Added Products: A Comprehensive Review of Recent Studies

The Chemical Record, Journal Year: 2024, Volume and Issue: 24(8)

Published: July 25, 2024

Global agricultural by-products usually go to waste, especially in developing countries where products are exported as raw products. Such waste streams, once converted "value-added" could be an additional source of revenue while simultaneously having positive impacts on the socio-economic well-being local people. We highlight utilization thermochemical techniques activate and convert streams such rice straw husk, coconut fiber, coffee wastes, okara power wastes commonly found world into porous activated carbons biofuels. suitable for various applications environmental remediation, climate mitigation, energy storage, conversions batteries supercapacitors, improving crop productivity producing useful

Language: Английский

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Colorimetric freshness indicators in aquatic products based on natural pigments: A review

Food Bioscience, Journal Year: 2024, Volume and Issue: 58, P. 103624 - 103624

Published: Jan. 19, 2024

Language: Английский

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