search of new food-grade pH sensitive formulations, red beet extract rich in betacyanin was included different inorganic matrices based on silica and aluminosilicate to improve the stability dye. By direct method encapsulation pigments support, stabilizing agents such as inclusion complex forming ?-cyclodextrin ascorbic acid were added. The post loading system assumes synthesis porous powders a...

The use of natural colourings in food products presents nutritional advantages, and certain pigments are associated with functional properties, e.g. antioxidant effects. This can be very advantageous in food products with high fat contents like mayonnaises. The aim of this work was to study the effect of adding natural pigments, lutein and phycocyanin, to the water and oil phases, respectively,...

Marine animals, especially those from tropical waters, are often brilliantly coloured, and bright colouration is widespread in both sessile and non-sessile invertebrates. These spectacular natural colours are common in species inhabiting shallow waters, and appear not only in animals exposed to bright light, but also in those living in dark areas where colours are visible only with artificial i...

Natural Bile Pigments, Coprobiliverdin III, Model Chromophore, Spectroscopy, MO-Calculations The synthesis of l5N-labeled coprobiliverdin III, a bile pigment with four conjugated pyrrole nuclei and four carboxylic acid side chains, is described. Coprobiliverdin is structurally characterized by chemical and various spectroscopic methods (e.g. chromic acid degradation, UV-vis-, IR-, mass spectros...

Colour plays a vital role in marketing any product such as cosmetics, food additives, pharmaceutical products etc. It gives the attractiveness for product. also helps to get attention of customers. Early days synthetic dyes were used colorants these products. The carcinogenic effect and toxic made impact thirst on use natural dyes. Natural are obtained from pigments produced by microorganisms p...