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

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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Bibliographic Details
Main Authors: Milena Tankova Tzanova, Zvezdelina Yaneva, Donika Ivanova, Monika Toneva, Neli Grozeva, Neli Memdueva
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
anthocyanins
betalains
carotenoids
green solvents
plant colorants
selectivity
Online Access:https://www.mdpi.com/2304-8158/13/4/605

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https://www.mdpi.com/2304-8158/13/4/605

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