Using a B-Phycoerythrin Extract as a Natural Colorant: Application in Milk-Based Products

Use of Phycobiliproteins from Atacama Cyanobacteria as Food Colorants in a Dairy Beverage Prototype

(2020) Alexandra Galetović et al.   Foods

Color and molecular structure alterations of brazilein extracted from Caesalpinia sappan L. under different pH and heating conditions

(2020) Luxsika Ngamwonglumlert et al.   Scientific Reports

Isolation of phycoerythrin from Kappaphycus alvarezii: a potential natural colourant in ice cream

(2020) Abirami Ramu Ganesan et al.   JOURNAL OF APPLIED PHYCOLOGY

Stability, kinetics, and application study of phycobiliprotein pigments extracted from red algae Gracilaria gracilis

(2020) Tatiana Pereira et al.   JOURNAL OF FOOD SCIENCE

Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction Optimization of Coloring Pigments and Incorporation in a Bakery Product

(2019) Liliana Primo da Silva et al.   MOLECULES

Phycocyanin and phycoerythrin: Strategies to improve production yield and chemical stability

(2019) Ming Hsieh-Lo et al.   Algal Research-Biomass Biofuels and Bioproducts

Development of new microalgae-based sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition

(2019) Alberto Niccolai et al.   Scientific Reports

Natural food colourants derived from onion wastes: application in a yoghurt product

(2018) Ioannis Mourtzinos et al.   ELECTROPHORESIS

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

Antioxidant activity and associated structural attributes of Halomicronema phycoerythrin

(2018) Stuti N. Patel et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Stability assessment of anthocyanins obtained from skin grape applied in kefir and carbonated water as a natural colorant

(2018) Maria Jara Montibeller et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Development of Aurantiochytrium limacinum SR21 cultivation using salt-rich waste feedstock for docosahexaenoic acid production and application of natural colourant in food product

(2018) Hui Yi Leong et al.   BIORESOURCE TECHNOLOGY

Lemon yellow #15 a new highly stable, water soluble food colorant from the peel of Citrus limon

(2018) Xiaoyan Chen et al.   FOOD CHEMISTRY

Pulsed electric field permeabilization and extraction of phycoerythrin from Porphyridium cruentum

(2018) Juan M. Martínez et al.   Algal Research-Biomass Biofuels and Bioproducts

Biofunctional gelatin-based films incorporated with food grade phycocyanin extracted from the Saharian cyanobacterium Arthrospira sp.

(2018) Imene Chentir et al.   FOOD HYDROCOLLOIDS

Encapsulated betalains (Opuntia ficus-indica) as natural colorants. Case study: Gummy candies

(2018) María Carolina Otálora et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Inclusion complexes of yellow bell pepper pigments with β -cyclodextrin: preparation, characterisation and application as food natural colorant

(2017) Francine Albernaz TF Lobo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The effect of pH treatment and refrigerated storage on natural colourant preparations (betacyanins) from red pitahaya and their potential application in yoghurt

(2017) Ashwini Gengatharan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidative effect of phycoerythrin derived from Grateloupia filicina on rat primary astrocytes

(2016) Sang-Myung Jung et al.   BIOTECHNOLOGY AND BIOPROCESS ENGINEERING

Natural food additives: Quo vadis?

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

Methods of phycobiliprotein extraction from Gracilaria crassa and its applications in food colourants

(2015) Sudhakar M.P. et al.   Algal Research-Biomass Biofuels and Bioproducts

Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives

(2014) Márcio Carocho et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Concurrent purification and antioxidant activity of phycobiliproteins from Lyngbya sp. A09DM: An antioxidant and anti-aging potential of phycoerythrin in Caenorhabditis elegans

(2014) Ravi Raghav Sonani et al.   PROCESS BIOCHEMISTRY

Nutraceutical properties of phycocyanin

(2014) Berenice Fernández-Rojas et al.   Journal of Functional Foods

Physicochemical factors affecting the stability of two pigments: R-phycoerythrin of Grateloupia turuturu and B-phycoerythrin of Porphyridium cruentum

(2013) Mathilde Munier et al.   FOOD CHEMISTRY

Milks pigmentation with astaxanthin and determination of colour stability during short period cold storage

(2013) Pedro Cerezal Mezquita et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Pilot-Scale Recovery of Phycoerythrin fromPorphyridium cruentumusing Expanded Bed Adsorption Chromatography

(2013) Ruperto Bermejo et al.   SEPARATION SCIENCE AND TECHNOLOGY

pH-dependent structural conformations of B-phycoerythrin from Porphyridium cruentum

(2012) Ana Camara-Artigas et al.   FEBS Journal

Colour evaluation of a phycobiliprotein-rich extract obtained from Nostoc PCC9205 in acidic solutions and yogurt

(2011) Isabela de O Moreira et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Production of a red–purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems

(2008) J.M. Obón et al.   JOURNAL OF FOOD ENGINEERING

Determination of Color, Pigment, and Phenolic Stability in Yogurt Systems Colored with Nonacylated Anthocyanins from Berberis boliviana L. as Compared to Other Natural/Synthetic Colorants

(2008) T.C. Wallace et al.   JOURNAL OF FOOD SCIENCE