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Relevant bibliographies by topics / Natural colourants

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Academic literature on the topic 'Natural colourants'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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Journal articles on the topic "Natural colourants"

1

Suychinov, Anuarbek, Aitbek Kakimov, Zhanibek Yessimbekov, Eleonora Okuskhanova, Dinara Akimova, and Zhumatay Urazbayev. "Exploring natural colourants for enhanced sausage appeal: A review of sourcing, extraction methods, and applications, with emphasis on beetroot as an example." Potravinarstvo Slovak Journal of Food Sciences 18 (June 26, 2024): 588–604. http://dx.doi.org/10.5219/1971.

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Incorporating natural colourants in sausage production offers an avenue to enhance product desirability while meeting consumer preferences for clean-label ingredients. This paper thoroughly examines the selection, formulation, processing, and quality control aspects involved in utilizing natural colourants in sausages, with particular attention to beetroot. Key subjects explored encompass a variety of natural colourant sources and types, diverse extraction techniques, factors influencing colour stability, regulatory considerations, and consumer perception. Furthermore, the paper delves into em

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Nithyananda Sastry, D., T. Prabhakar, and M. Lakshmi Narasu. "Studies on preparation of Bio-Paints using fungal bio-colors." Pigment & Resin Technology 45, no. 2 (2016): 79–85. http://dx.doi.org/10.1108/prt-02-2015-0022.

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Purpose – This paper aims to isolate fungal strains producing natural colours, explore their application as colourant in paints and develop cost-effective durable natural paints. Design/methodology/approach – Fungal strains producing natural colours of different shades were isolated. Colourant production was carried out by fermentation method. Natural lime, milk, oil-in-water emulsion paints using natural microbial colours and eco-friendly ingredients were prepared. Bio-paint applications were carried out and evaluated. Findings – Our results indicate that microbes in general and fungi in spec

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Uchegbu, Nneka, Theresa Nnamocha, and Charles Ishiwu. "Natural Food Colourants Juxtaposed with Synthetic Food Colourant: A Review." Pakistan Journal of Nutrition 19, no. 8 (2020): 404–19. http://dx.doi.org/10.3923/pjn.2020.404.419.

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Molina, Jan, Frías María, Declan Bolton, and Cristina Botinestean. "Effects of natural colourants and pulsed electric field technology on the quality parameters of nitrite-free bacon." Food and Feed Research, no. 00 (2024): 60. https://doi.org/10.5937/ffr0-53899.

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Replacement of nitrites in cured meat products, such as bacon chops, challenges maintaining the characteristic pink colour and other quality attributes. This study evaluates the effectiveness of natural colourants: betanin, red yeast (Monascus) rice extract, and roselle (Hibiscus sabdariffa) extract, as alternatives to nitrites for colour enhancement in nitrite-free bacon. Pulsed electric field (PEF) pre-treatment was applied to samples before immersing them in brine with colourant. Bacon loins were treated with brines containing different concentrations of these colourants, then vacuum packag

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Zafrilla, P., A. Valero, and C. García-Viguera. "Stabilization of strawberry jam colour with natural colourants / Estabilización del color de mermelada de fresa mediante la adición de colorantes naturales." Food Science and Technology International 4, no. 2 (1998): 99–105. http://dx.doi.org/10.1177/108201329800400204.

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A recurrent problem in the fruit processing industry is the loss of colour in fruit preserves during storage. Colour of such products may be fortified by adding natural colourants. In this work a commonly used colourant (elderberry extract) is compared with a newly proposed alternative, pomegranate juice, for the stabilization of strawberry jam colour. The results showed that adding a colourant to the jams helped to maintain the colour, and that the pomegranate-derived colourant could possibly be used as an alternative to elderberry pigments for this purpose.

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Desai, Jeel, Jyoti Chauhan, Archana Mankad, and Bharat Maitreya. "NATURAL COLOURANTS: A REVIEW." International Association of Biologicals and Computational Digest 2, no. 1 (2023): 261–70. http://dx.doi.org/10.56588/iabcd.v2i1.121.

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Natural materials like plants, animals, minerals, insects, bacteria, and fungi can be used to make natural dyes, but the majority of dyes are derived from plant components like leaves, bark, flowers, fruits, and roots. Natural dyes have some unique qualities, such as calming colors, biodegradability, safety, non-hazardousness, antimicrobial resilience, biodegradability, etc. Plant parts and occasionally their by-products are needed as raw materials in the extraction procedure for natural dyes (Iqbal & Ansari, 2021). Many different things have been colored with natural dyes, including leath

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Rubia*, Aman Bhardwaj. "A REVIEW: NATURAL COLOURANTS." INTERNATIONAL JOURNAL OF ENGINEERING SCIENCES & RESEARCH TECHNOLOGY 5, no. 7 (2016): 778–81. https://doi.org/10.5281/zenodo.57747.

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Source of colours from natural sources have been ignored from many years. Less research is done in this field. Natural colourants are used mainly for textile dyeing. Field of application of natural colourants is restricted and market of natural colours is also less. Over the past many years, it has been observed that synthetic dyes have many disadvantages associated with them like toxicity, pollution, allergenicity etc. but natural dyes have no such disadvantages. Indian history is rich in colours from natural resources but no such database is available for exact production of colours from nat

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Müller-Maatsch, Judith, Johannes Jasny, Katharina Henn, Claudia Gras, and Reinhold Carle. "The carmine dilemma: does the natural colourant preference outweigh nausea?" British Food Journal 120, no. 8 (2018): 1915–28. http://dx.doi.org/10.1108/bfj-12-2017-0671.

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Purpose The purpose of this paper is to provide insight into the consumers’ perception of natural and artificial food colourants. Furthermore, attitudes towards the application of carmine, being technically important and ubiquitously used to impart red shades, are assessed and analysed. Originating from insects, carmine is considered as natural but may arouse disgust. Design/methodology/approach In total, 625 individuals were surveyed using an online, self-administered questionnaire to represent a broad cross-section of the German population. Findings Independent of their origin, the applicati

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EM, Halilu. "Stability of Citrullus lanatus Thunb Extract as Colourant in Paracetamol Syrup Formulation." International Journal of Pharmacognosy & Chinese Medicine 7, no. 2 (2023): 1–7. http://dx.doi.org/10.23880/ipcm-16000243.

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Synthetic colourants used in pharmaceutical formulations have been associated with cancer aetiology and toxicity to some vital human organs. Therefore, this study was designed to determine the stability of natural colourant from Citrullus Lanatus in paracetamol syrup. The fleshy fruit was sliced into smaller pieces, dried, powdered and the physicochemical properties were determined using standard protocols. The powdered sample was extracted successively by maceration using ethyl acetate and ethanol, and then dried in an oven at 80o C. The solubility of the extract was tested in ethanol and wat

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Wan Sulaiman, Wan Syibrah Hanisah, Haslin Hanani Md Zaini, and Rashidi Othman. "Mini review on Halal Food Colorants and Potential Sources." Halalpshere 3, no. 1 (2023): 20–26. http://dx.doi.org/10.31436/hs.v3i1.59.

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According to Qur’an, every Muslim must ensure that their food comes from Halal sources. In addition, being taught to be conscious that food and goods must be Halal, Muslims must also be cognizant of the quality. The rest of the world is gradually beginning to see the significance of the Muslim need for Halal food and other consumables. For example, Malaysia, a diverse Muslim country, has a broad selection of Halal products and services and a high standard for food quality. As a result of the expansion of the food industry, societies now have access to a wide range of food products, including c

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Dissertations / Theses on the topic "Natural colourants"

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El-Galeel, Mohamed Awad Saad Abd. "Solubility and stability of natural food colorants in microemulsions." Bonn : Rheinische Friedrick-Wilhelms-Universität, Institut für Lebensmitteltechnologie, 2002. http://hss.ulb.uni-bonn.de/diss_online/landw_fak/2002/abd_el_galeel_mohamed/0112.pdf.

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Mcclure, Kathryn Raeburn. "Development of new extraction methods for analysis of natural and synthetic organic colourants from historical and artistic matrices." Master's thesis, Universidade de Évora, 2020. http://hdl.handle.net/10174/29168.

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Abstract: In this thesis, an innovative approach for the extraction and clean-up of natural and synthetic textile dyes based on a recently developed ammonia extraction protocol and a novel Dispersive Liquid-Liquid Microextraction (DLLME) is presented. The thesis builds upon recent research highlighting the benefits of the ammonia-based extraction protocol for efficient extraction and preservation of the glycosyl moieties present in some types of natural dyes. This state-of-the-art extraction technique requires the use of a clean-up step to purify and preconcentrate the dye molecules for analys

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Nunes, Ana Nunes. "Isolation and encapsulation of a natural colourant using green technologies." Master's thesis, 2014. http://hdl.handle.net/10362/13815.

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The use of natural pigments instead of synthetic colourants is receiving growing interest in the food industry. In this field, cactus pears (Opuntia spp.) have been identified to be a promising betalainic crops covering a wide coloured spectrum. The aim of this work was to develop adequate clean and mild methodologies for the isolation and encapsulation of betacyanins, from cactus pear fruits (Opuntia spp.). Firstly, two different emerging technologies, namely PLE (Pressurized Liquid Extraction) and HPCDAE (High Pressure Carbon Dioxide-Assisted Extraction), were exploited to isolation of bet

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Sipahli, Shivon. "Identification, characterization and application of a natural food colourant from Hibiscus sabdariffa." Thesis, 2017. http://hdl.handle.net/10321/2620.

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Submitted in complete fulfilment for the Degree of Master in Food Science and Technology, Durban University of Technology, 2017.<br>Hibiscus sabdariffa is an under-utilised plant that has been reported to have great potential in the pharmaceutical and nutraceutical industries. The vibrant red pigment indicates a source of anthocyanins that could be produced into a food colourant with additional nutritional benefits however stability is a hindering factor. The crude anthocyanins were extracted from dried calyces by means of four different acidified ethanol and methanol solvent systems to determ

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Narayan, M. S. "Production and biochemical studies of Anthocyanin-A natural food colourant using plant cell culture system." Thesis, 1997. http://hdl.handle.net/2009/2302.

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(6624152), Simran Kaur. "Interfacial Rheological Properties of Protein Emulsifiers, Development of Water Soluble b-Carotene Powder and Food Science Engagement (Emulsifier Exploration)." Thesis, 2019.

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<div><div><div><p>Interfacial rheology describes the functional relationship between the deformation of an interface, the stresses exerted in and on it, and the resulting flows in the adjacent fluid phases. These interfacial properties are purported to influence emulsion stability. Protein emulsifiers tend to adsorb to the interface of immiscible phases, reduce interfacial tension as well as generate repulsive interactions. A magnetic interfacial shear rheometer was used to characterize the surface pressure-area isotherms as well as interfacial rheological properties of two proteins- sodium ca

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Books on the topic "Natural colourants"

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Green, C. L. Natural colourants and dyestuffs: A review of production, markets and development potential. Food and Agriculture Organization of the United Nations, 1995.

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2

N. Spasevski*, N. Puvača, L. Pezo, et al. Optimisation of egg yolk colour using natural colourants. Verlag Eugen Ulmer, 2018. http://dx.doi.org/10.1399/eps.2018.246.

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Org, Food and Agriculture. Natural Colourants and Dyestuffs (Non-wood Forest Products). Food & Agriculture Organization of the United Nations (FAO), 1996.

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Book chapters on the topic "Natural colourants"

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Schaefer, Bernd. "Colourants." In Natural Products in the Chemical Industry. Springer Berlin Heidelberg, 2014. http://dx.doi.org/10.1007/978-3-642-54461-3_2.

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Shahid-ul-Islam and F. Mohammad. "Anthraquinone-Based Natural Colourants from Insects." In Textile Science and Clothing Technology. Springer Singapore, 2016. http://dx.doi.org/10.1007/978-981-10-2185-5_3.

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Goyal, Riya, and Vikas Nanda. "Extraction of natural colourants from medicinal fruits of Iran." In Medicinal Fruits of the Middle East. CRC Press, 2025. https://doi.org/10.1201/9781003452614-3.

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Deroles, Simon. "Anthocyanin Biosynthesis in Plant Cell Cultures: A Potential Source of Natural Colourants." In Anthocyanins. Springer New York, 2008. http://dx.doi.org/10.1007/978-0-387-77335-3_5.

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Adeel, Shahid, Muhammad Yameen, Fariha Asghar, Nimra Amin, Meral Ozomay, and Somayeh Mirnezhad. "Extraction and Application of Plant-Based Tannins as Sources of Natural Colourants." In Sustainable Textiles: Production, Processing, Manufacturing & Chemistry. Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-47471-2_6.

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Tyman, J. H. P. "The chemistry of some natural colourants." In Structure and Chemistry (Part F). Elsevier, 1997. http://dx.doi.org/10.1016/s1572-5995(97)80041-5.

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Kartini, Indriana, and Adhi Dwi Hatmanto. "Natural Dyes: From Cotton Fabrics to Solar Cells." In Dyes and Pigments - Novel Applications and Waste Treatment. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.97487.

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This article will discuss natural dyes’ role, from colouring the cotton fabrics with some functionality to harvesting sunlight in the dye-sensitized solar cells. Natural dye colourants are identical to the low light- and wash-fastness. Therefore, an approach to improving the colourant’s physical properties is necessary. Colouring steps employing silica nanosol and chitosan will be presented. The first part will be these multifunctional natural dye coatings on cotton fabrics. Then, functionality such as hydrophobic surfaces natural dyed cotton fabrics will be discussed. Natural dyes are also po

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Lea, A., and B. Henry. "COLORANTS (COLOURANTS) | Properties and Determination of Natural Pigments." In Encyclopedia of Food Sciences and Nutrition. Elsevier, 2003. http://dx.doi.org/10.1016/b0-12-227055-x/00281-9.

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Chittaragi, Dharini, and Jalaja S. Menon. "Bio-Colours From Spices." In Herbs and Spices - New Advances. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.109830.

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Colour is an important aspect influencing every moment of our life. It may be the clothes we wear, furnishings of our home, religious ceremonies and even the food we relish. Colour is a molecule that absorbs certain wavelengths of visible light and transmits or reflects others. There are four different types of colours viz., natural colours, nature identical colours, synthetic colours and inorganic colours. Bio-colour is a dye or pigment of biological origin (plants, insects, animals or microbes) that imparts colour when applied to food, drug, textiles or cosmetics. Bio-colours are classified

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Nabais, Paula, and João A. Lopes. "Natural Organic Colourants on Medieval Manuscripts by Molecular Fluorescence." In Springer Series on Fluorescence. Springer International Publishing, 2025. https://doi.org/10.1007/4243_2025_53.

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