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Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues

Consumers associate the color of food with its freshness and quality. More and more attention is being paid to natural colorants that bring additional health benefits to humans. Such natural substances are the carotenoids (yellow to orange), the anthocyanins (red to blue), and the betalains (red and...

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Principais autores: Milena Tankova Tzanova, Zvezdelina Yaneva, Donika Ivanova, Monika Toneva, Neli Grozeva, Neli Memdueva
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-02-01
Serier:Foods
Fag:
anthocyanins
betalains
carotenoids
green solvents
plant colorants
selectivity
Online adgang:https://www.mdpi.com/2304-8158/13/4/605
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