Natural pigments from food wastes: New approaches for the extraction and encapsulation

Author:

Cazón Patricia,Sanches Silva AnaORCID

Funder

Fundacao para a Ciencia e a Tecnologia

Ministério da Ciência, Tecnologia e Ensino Superior

Xunta de Galicia

Publisher

Elsevier BV

Reference82 articles.

1. By-products revalorization with non-thermal treatments to enhance Phytochemical compounds of fruit and vegetables derived products: a review;Cano-Lamadrid;Foods,2022

2. Natural colorants from vegetable food waste: recovery, regulatory aspects, and stability—a review;Benucci;Compr Rev Food Sci Food Saf,2022

3. Valorization of fruits and vegetable wastes and by-products to produce natural pigments;Sharma;Crit Rev Biotechnol,2021

4. Optimization of betacyanins from agricultural by-products using pressurized hot water extraction for antioxidant and in vitro oleic acid-induced steatohepatitis inhibitory activity;Shen;J Food Biochem,2019

5. Carotenoids: dietary sources, health functions, biofortification, marketing trend and affecting factors – a review;Gebregziabher;J. Agric. Food Res.,2023

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