Valorization of natural colors as health-promoting bioactive compounds: Phytochemical profile, extraction techniques, and pharmacological perspectives

Anthocyanins: New techniques and challenges in microencapsulation

(2020) Adriana Gadioli Tarone et al.   FOOD RESEARCH INTERNATIONAL

Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product

(2020) Bianca R. Albuquerque et al.   FOOD CHEMISTRY

Smart monitoring of gas/temperature changes within food packaging based on natural colorants

(2020) Esmaeil Mohammadian et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

“Intensification of Vaporization by Decompression to the Vacuum” (IVDV), a novel technology applied as a pretreatment to improve polyphenols extraction from olive leaves

(2020) Anna-Maria Abi-Khattar et al.   FOOD CHEMISTRY

An eco-friendly pressure liquid extraction method to recover anthocyanins from broken black bean hulls

(2020) Renata Fialho Teixeira et al.   Innovative Food Science & Emerging Technologies

Food hydrocolloids: Functional, nutraceutical and novel applications for delivery of bioactive compounds

(2020) Mehnaza Manzoor et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Selective extraction of bioactive compounds from plants using recent extraction techniques: A review

(2020) Thibault Lefebvre et al.   JOURNAL OF CHROMATOGRAPHY A

Gut microbiota modulation and anti-inflammatory properties of anthocyanins from the fruits of Lycium ruthenicum Murray in dextran sodium sulfate-induced colitis in mice

(2019) Yujia Peng et al.   FREE RADICAL BIOLOGY AND MEDICINE

Improvement of Anthocyanins Rate of Blueberry Powder under Variable Power of Microwave Extraction

(2019) Chenghai Liu et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Green extraction of Natural Products. Origins, Current Status, and Future Challenges

(2019) Farid Chemat et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Catabolism and bioactive properties of chlorophylls

(2019) Leila Queiroz Zepka et al.   Current Opinion in Food Science

Optimization of enzyme assisted extraction of lycopene from industrial tomato waste

(2019) Gizem Catalkaya et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Effect of Sweet Corn Residue on Micronutrient Fortification in Baked Cakes

(2019) Yu-Xia Lao et al.   Foods

Comparison of high-throughput microextraction techniques, MEPS and μ-SPEed, for the determination of polyphenols in baby food by ultrahigh pressure liquid chromatography

(2019) Natalia Casado et al.   FOOD CHEMISTRY

Encapsulation of Lutein in Nanoemulsions Stabilized by Resveratrol and Maillard Conjugates

(2019) Benjamin M. Steiner et al.   JOURNAL OF FOOD SCIENCE

Auronidins are a previously unreported class of flavonoid pigments that challenges when anthocyanin biosynthesis evolved in plants

(2019) Helge Berland et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Enhancement of therapeutic efficacy of betanin for diabetes treatment by liposomal nanocarriers

(2019) Sajed Amjadi et al.   Journal of Functional Foods

Metabolic Engineering of Chlamydomonas reinhardtii for Enhanced β-Carotene and Lutein Production

(2019) Jayant Pralhad Rathod et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Anthocyanin-enriched bilberry extract attenuates glycaemic response in overweight volunteers without changes in insulin

(2019) Mahasin Alnajjar et al.   Journal of Functional Foods

Dark sweet cherry (Prunus avium) phenolics enriched in anthocyanins exhibit enhanced activity against the most aggressive breast cancer subtypes without toxicity to normal breast cells

(2019) Nara N. Lage et al.   Journal of Functional Foods

Recovery of anthocyanins and other phenolic compounds from purple eggplant peels and pulps using ultrasonic-assisted extraction

(2018) Soumia Ferarsa et al.   FOOD AND BIOPRODUCTS PROCESSING

Bioactive evaluation and application of different formulations of the natural colorant curcumin (E100) in a hydrophilic matrix (yogurt)

(2018) Heloísa H.S. Almeida et al.   FOOD CHEMISTRY

Oxidative stability of refined olive and sunflower oils supplemented with lycopene-rich oleoresin from tomato peels industrial by-product, during accelerated shelf-life storage

(2018) Mouna Kehili et al.   FOOD CHEMISTRY

Improvement in the stability of betanin by liposomal nanocarriers: Its application in gummy candy as a food model

(2018) Sajed Amjadi et al.   FOOD CHEMISTRY

Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits

(2018) Cecilia Jiménez López et al.   FOOD CHEMISTRY

Extraction techniques and analysis of anthocyanins from food sources by mass spectrometry: An update

(2018) Paulina Ongkowijoyo et al.   FOOD CHEMISTRY

Carotenoid extraction methods: A review of recent developments

(2018) Ramesh Kumar Saini et al.   FOOD CHEMISTRY

Synthesis, characterization, and functional properties of chlorophylls, pheophytins, and Zn-pheophytins

(2018) Yu-Ra Kang et al.   FOOD CHEMISTRY

Process optimization for the preparation of antioxidant rich ginger candy using beetroot pomace extract

(2018) Vikas Kumar et al.   FOOD CHEMISTRY

Update on natural food pigments - A mini-review on carotenoids, anthocyanins, and betalains

(2018) Delia B. Rodriguez-Amaya   FOOD RESEARCH INTERNATIONAL

Anthocyanins in cereals: Composition and health effects

(2018) Fan Zhu   FOOD RESEARCH INTERNATIONAL

Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniques

(2018) Emanueli Backes et al.   FOOD RESEARCH INTERNATIONAL

Ultrasound-microwave assisted extraction of natural colorants from sorghum husk with different solvents

(2018) Jakpa Wizi et al.   INDUSTRIAL CROPS AND PRODUCTS

Ultrasound-assisted optimal extraction and thermal stability of betalains from colored quinoa ( Chenopodium quinoa Willd ) hulls

(2018) Cesar Laqui-Vilca et al.   INDUSTRIAL CROPS AND PRODUCTS

Synergistic effect of polysaccharides, betalain pigment and phenolic compounds of red prickly pear ( Opuntia stricta ) in the stabilization of salami

(2018) Nadia Kharrat et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Microencapsulation of saffron anthocyanins using β glucan and β cyclodextrin: Microcapsule characterization, release behaviour & antioxidant potential during in-vitro digestion

(2018) Mudasir Ahmad et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Valorizations of carotenoids from sea buckthorn extract by microencapsulation and formulation of value-added food products

(2018) Florentina Mihaela Ursache et al.   JOURNAL OF FOOD ENGINEERING

Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains

(2018) Custódio Lobo Roriz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

An improved and miniaturized analytical strategy based on μ-QuEChERS for isolation of polyphenols. A powerful approach for quality control of baby foods

(2018) Natalia Casado et al.   MICROCHEMICAL JOURNAL

A global perspective on carotenoids: Metabolism, biotechnology, and benefits for nutrition and health

(2018) Manuel Rodriguez-Concepcion et al.   PROGRESS IN LIPID RESEARCH

Impact of curcumin nanoformulation on its antimicrobial activity

(2018) Anderson Clayton da Silva et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility

(2018) Andrea Araiza-Calahorra et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Stinging nettle ( Urtica dioica L.) as a functional food additive in egg pasta: Enrichment and bioaccessibility of Lutein and β -carotene

(2018) Nicola Marchetti et al.   Journal of Functional Foods

Melissa officinalis L. ethanolic extract inhibits the growth of a lung cancer cell line by interfering with the cell cycle and inducing apoptosis

(2018) D. B. Magalhães et al.   Food & Function

An overview of cosmeceutically relevant plant extracts and strategies for extraction of plant-based bioactive compounds

(2018) Nur Azzanizawaty Yahya et al.   FOOD AND BIOPRODUCTS PROCESSING

Two novel strategies in food sample preparation for the analysis of dietary polyphenols: Micro-extraction techniques and new silica-based sorbent materials

(2018) Natalia Casado et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

In vitro and in vivo hypoglycemic effects of cyanidin 3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucoside, an anthocyanin isolated from purple-fleshed sweet potato

(2018) Hwan-Hee Jang et al.   FOOD CHEMISTRY

Bioactive compounds of beetroot and utilization in food processing industry: A critical review

(2018) Navnidhi Chhikara et al.   FOOD CHEMISTRY

Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness

(2018) Junjun Zhang et al.   FOOD CHEMISTRY

Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy

(2018) Sílvia C.S.R. de Moura et al.   FOOD RESEARCH INTERNATIONAL

A Review of Pigments Derived from Marine Natural Products

(2018) Kai-Xiong Ye et al.   ISRAEL JOURNAL OF CHEMISTRY

Supercritical carbon dioxide extraction of lycopene from tomato processing by-products: Mathematical modeling and optimization

(2018) Tahmasb Hatami et al.   JOURNAL OF FOOD ENGINEERING

Extraction of Astaxanthin and Lutein from Microalga Haematococcus pluvialis in the Red Phase Using CO2 Supercritical Fluid Extraction Technology with Ethanol as Co-Solvent

(2018) Antonio Molino et al.   Marine Drugs

Encapsulation systems for lutein: A review

(2018) Benjamin M. Steiner et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Development of a microbial Time Temperature Indicator for monitoring the shelf life of meat

(2018) Marios Mataragas et al.   Innovative Food Science & Emerging Technologies

Conventional and supercritical fluid extraction (SFE) of colchicine from Colchicum speciosum

(2018) Serhat Bayrak et al.   INDUSTRIAL CROPS AND PRODUCTS

Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants

(2018) José Pinela et al.   FOOD CHEMISTRY

The gastrointestinal behavior of emulsifiers used to formulate excipient emulsions impact the bioavailability of β-carotene from spinach

(2018) Xi Yuan et al.   FOOD CHEMISTRY

Development of antioxidant and intelligent pH-sensing packaging films by incorporating purple-fleshed sweet potato extract into chitosan matrix

(2018) Huimin Yong et al.   FOOD HYDROCOLLOIDS

Carotenoid esters in foods - A review and practical directions on analysis and occurrence

(2017) Adriana Zerlotti Mercadante et al.   FOOD RESEARCH INTERNATIONAL

Optimization of Accelerated Solvent Extraction of Carthamus Caeruleus L. Evaluation of antioxidant and anti-inflammatory activity of extracts

(2017) Amel Toubane et al.   INDUSTRIAL CROPS AND PRODUCTS

Catechin-based extract optimization obtained from Arbutus unedo L. fruits using maceration/microwave/ultrasound extraction techniques

(2017) Bianca R. Albuquerque et al.   INDUSTRIAL CROPS AND PRODUCTS

Betanin, isolated from fruits of Opuntia elatior Mill attenuates renal fibrosis in diabetic rats through regulating oxidative stress and TGF-β pathway

(2017) Brijesh Sutariya et al.   JOURNAL OF ETHNOPHARMACOLOGY

The antioxidant and anti-inflammatory properties of lycopene in mice lungs exposed to cigarette smoke

(2017) Keila Karine Duarte Campos et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production

(2017) Miriam Zanoletti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Genipin: A natural blue pigment for food and health purposes

(2017) Iramaia Angélica Neri-Numa et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Green ultrasound-assisted extraction of carotenoids from pomegranate wastes using vegetable oils

(2017) Athanasia M. Goula et al.   ULTRASONICS SONOCHEMISTRY

Lycopene relieves AFB 1 -induced liver injury through enhancing hepatic antioxidation and detoxification potential with Nrf2 activation

(2017) Feibo Xu et al.   Journal of Functional Foods

Anthocyanins and phenolic compounds of Mahonia aquifolium berries and their contributions to antioxidant activity

(2017) Hacer Coklar et al.   Journal of Functional Foods

The effects of lycopene on DNA damage and oxidative stress on indomethacin-induced gastric ulcer in rats

(2016) Murat Boyacioglu et al.   CLINICAL NUTRITION

Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility

(2016) Xiaonan Sui et al.   FOOD CHEMISTRY

Application of ionic liquids for elution of bioactive flavonoid glycosides from lime fruit by miniaturized matrix solid-phase dispersion

(2016) Jing-Jing Xu et al.   FOOD CHEMISTRY

Effect of solvent type and ratio on betacyanins and antioxidant activity of extracts from Hylocereus polyrhizus flesh and peel by supercritical fluid extraction and solvent extraction

(2016) Farahnaz Fathordoobady et al.   FOOD CHEMISTRY

Optimization of Pumpkin Oil Recovery by Using Aqueous Enzymatic Extraction and Comparison of the Quality of the Obtained Oil with the Quality of Cold-Pressed Oil

(2016) Iwon Konopka et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

An efficient homogenate-microwave-assisted extraction of flavonols and anthocyanins from blackcurrant marc: Optimization using combination of Plackett-Burman design and Box-Behnken design

(2016) Xinran Li et al.   INDUSTRIAL CROPS AND PRODUCTS

Evaluation of enzyme treatment conditions on extraction of anthocyanins from Prunus nepalensis L.

(2016) Tanya L. Swer et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Technological process for cell disruption, extraction and encapsulation of astaxanthin from Haematococcus pluvialis

(2016) Francisco R.S. Machado et al.   JOURNAL OF BIOTECHNOLOGY

Depression-like behaviors and heme oxygenase-1 are regulated by Lycopene in lipopolysaccharide-induced neuroinflammation

(2016) Fang Zhang et al.   JOURNAL OF NEUROIMMUNOLOGY

Cancer chemoprevention by dietary phytochemicals: Epidemiological evidence

(2016) Raúl Baena Ruiz et al.   MATURITAS

Lycopene supplementation restores vitamin A deficiency in mice and possesses thereby partial pro-vitamin A activity transmitted via RAR signaling

(2016) Gamze Aydemir et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Anti-lipidaemic and anti-inflammatory effect of açai ( Euterpe oleracea Martius) polyphenols on 3T3-L1 adipocytes

(2016) Hércia Stampini Duarte Martino et al.   Journal of Functional Foods

Phytochemistry, biological activities and potential of annatto in natural colorant production for industrial applications – A review

(2016) Shahid-ul-Islam et al.   Journal of Advanced Research

Natural food pigments and colorants

(2016) Delia B Rodriguez-Amaya   Current Opinion in Food Science

Highly efficient biosynthesis of astaxanthin in Saccharomyces cerevisiae by integration and tuning of algal crtZ and bkt

(2015) Pingping Zhou et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Lycopene and Its Antioxidant Role in the Prevention of Cardiovascular Diseases—A Critical Review

(2015) Lars Müller et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Enzyme and high pressure assisted extraction of carotenoids from tomato waste

(2015) Irini F. Strati et al.   FOOD AND BIOPRODUCTS PROCESSING

Optimal extraction and fingerprinting of carotenoids by accelerated solvent extraction and liquid chromatography with tandem mass spectrometry

(2015) Supradip Saha et al.   FOOD CHEMISTRY

Purified Betacyanins from Hylocereus undatus Peel Ameliorate Obesity and Insulin Resistance in High-Fat-Diet-Fed Mice

(2015) Haizhao Song et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extraction, identification, fractionation and isolation of phenolic compounds in plants with hepatoprotective effects

(2015) Carla Pereira et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Dispersive solid-phase microextraction and capillary electrophoresis separation of food colorants in beverages using diamino moiety functionalized silica nanoparticles as both extractant and pseudostationary phase

(2015) Feng-Jie Liu et al.   TALANTA

Natural food additives: Quo vadis?

(2015) Márcio Carocho et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Fruit extracts of Basella rubra that are rich in bioactives and betalains exhibit antioxidant activity and cytotoxicity against human cervical carcinoma cells

(2015) Sandopu Sravan Kumar et al.   Journal of Functional Foods

Microwave-Assisted Extraction of Phycobiliproteins from Porphyridium purpureum

(2014) Camille Juin et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract

(2014) Antonella Pasqualone et al.   FOOD RESEARCH INTERNATIONAL

Flower extracts of Filipendula ulmaria (L.) Maxim inhibit the proliferation of the NCI-H460 tumour cell line

(2014) M. João Lima et al.   INDUSTRIAL CROPS AND PRODUCTS

UFLC/MS-IT-TOF guided isolation of anti-HBV active chlorogenic acid analogues from Artemisia capillaris as a traditional Chinese herb for the treatment of hepatitis

(2014) Yong Zhao et al.   JOURNAL OF ETHNOPHARMACOLOGY

Microwave-assisted extraction of betalains from red beet (Beta vulgaris)

(2014) G.A. Cardoso-Ugarte et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enzyme immobilisation in biocatalysis: why, what and how

(2013) Roger A. Sheldon et al.   CHEMICAL SOCIETY REVIEWS

The Case for Anthocyanin Consumption to Promote Human Health: A Review

(2013) Elisa Pojer et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Antioxidative effect of purple corn extracts during storage of mayonnaise

(2013) Chun-Ying Li et al.   FOOD CHEMISTRY

The effect of microwave assisted extraction on the isolation of anthocyanins and phenolic acids from sour cherry Marasca (Prunus cerasus var. Marasca)

(2013) Ivona Elez Garofulić et al.   JOURNAL OF FOOD ENGINEERING

Enhancement of microwave-assisted extraction via intermittent radiation: Extraction of carotenoids from carrot peels

(2013) Bhudsawan Hiranvarachat et al.   JOURNAL OF FOOD ENGINEERING

Bacterial pigments and their applications

(2013) Chidambaram Kulandaisamy Venil et al.   PROCESS BIOCHEMISTRY

Suillus luteus methanolic extract inhibits proliferation and increases expression of p-H2A.X in a non-small cell lung cancer cell line

(2013) Tiago dos Santos et al.   Journal of Functional Foods

Antimicrobial Activity, Growth Inhibition of Human Tumour Cell Lines, and Phytochemical Characterization of the Hydromethanolic Extract Obtained fromSapindus saponariaL. Aerial Parts

(2013) Khaled N. Rashed et al.   Biomed Research International

Carotenoids inhibit proliferation and regulate expression of peroxisome proliferators-activated receptor gamma (PPARγ) in K562 cancer cells

(2011) Xia Zhang et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Enzyme-assisted extraction of lycopene from tomato processing waste

(2011) Antonio Zuorro et al.   ENZYME AND MICROBIAL TECHNOLOGY

Protective Effects of Haematococcus Astaxanthin on Oxidative Stress in Healthy Smokers

(2011) Ji Hae Kim et al.   JOURNAL OF MEDICINAL FOOD

Response surface optimization of microbial prodigiosin production from Serratia marcescens

(2010) Wen-Ta Su et al.   Journal of the Taiwan Institute of Chemical Engineers

Study on the microalgal pigments extraction process: Performance of microwave assisted extraction

(2010) Virginie Pasquet et al.   PROCESS BIOCHEMISTRY

Administration of natural astaxanthin increases serum HDL-cholesterol and adiponectin in subjects with mild hyperlipidemia

(2009) Hiroshi Yoshida et al.   ATHEROSCLEROSIS

Carotenoid–protein interaction as an approach for the formulation of functional food emulsions

(2009) Hainer Wackerbarth et al.   FOOD RESEARCH INTERNATIONAL