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Extraction pathways and purification strategies towards carminic acid as natural-based food colorant: A comprehensive review

  • Published:2024-01 Issue: Volume:323 Page:103052
  • ISSN:0001-8686
  • Container-title:Advances in Colloid and Interface Science
  • language:en
  • Short-container-title:Advances in Colloid and Interface Science

Author:

Ferreyra-Suarez Dante,Paredes-Vargas Leonardo,Jafari Seid Mahdi,García-Depraect Octavio,Castro-Muñoz Roberto

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces

Reference68 articles.

1. DNA damage and aberrant crypt foci as putative biomarkers to evaluate the chemopreventive effect of annatto (Bixa orellana L.) in rat colon carcinogenesis;Agner;Mutat Res,2005

2. Scientific Opinion on the re-evaluation of cochineal, carminic acid, carmines (E 120) as a food additive;Aguilar;EFSA J,2015

3. Could fruits be a reliable source of food colorants? Pros and cons of these natural additives;Albuquerque,2021

4. Carminic acid linked to silica nanoparticles as pigment/antioxidant bifunctional excipient for pharmaceutical emulsions;Arriagada;Pharmaceutics,2020

5. Protonation equilibria of carminic acid and stability constants of its complexes with some divalent metal ions in aqueous solution. In;Atabey;J Solution Chem,2012

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