ReviewFoods (Basel, Switzerland)2021
Technological Applications of Natural Colorants in Food Systems: A Review.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 31 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
31 citing papers in PubMed.
- Review
- Red Seaweed-Derived Phycobiliproteins: Marine Bioactive Colorants with Functional Health Properties.Marine drugs · 2026Review
- Pea Protein and Maltodextrin-Based Encapsulation of Anthocyanins From Black Rice Bran: Characterization, Storage Stability, and In Vitro Anthocyanin Release.Journal of food science · 2026Article
- Thermal and storage degradation kinetics of corn anthocyanin-based natural red colorants in a model beverage system, and their gastrointestinal behavior.NPJ science of food · 2026Article
- The future of food: seaweed farming, biotechnology, and global sustainability.Biologia futura · 2026Review
- Polyphenolic Compounds from Andean Berry (Foods (Basel, Switzerland) · 2025Review
- Alginate oligosaccharides in the food industry: emerging functional roles, health benefits, and technological applications - Review.Food chemistry: X · 2025Review
- Impact of Conventional and Advanced Techniques on Stability of Natural Food Colourants.Foods (Basel, Switzerland) · 2025Review
- Exploring pigment-producing Streptomyces as an alternative source to synthetic pigments: diversity, biosynthesis, and biotechnological applications. A review.World journal of microbiology & biotechnology · 2025Review
- Solvent polarity effect on photophysical properties of some aromatic azo dyes with focus on tautomeric and toxicity competition.Scientific reports · 2025Article
- Environmental Impact of Textile Materials: Challenges in Fiber-Dye Chemistry and Implication of Microbial Biodegradation.Polymers · 2025Review
- Evaluation of Nonthermal Technologies to Reduce or Replace Nitrite in Meat Products.Food technology and biotechnology · 2025Review
- Article
- From Root to Seed: Unearthing the Potential of Carrot Processing and Comprehensive Utilization.Food science & nutrition · 2024Review
- Application of microalgae as natural colorant for pastry and confectionary products.Food science & nutrition · 2024Article
- A preliminary study on the use of phycocyanin as a natural blue color source in toffee-type soft candy: Effect of storage temperature and pigment concentration.Food science & nutrition · 2024Article
- Natural Pigments Recovery from Food By-Products: Health Benefits towards the Food Industry.Foods (Basel, Switzerland) · 2024Review
- Natural pigments: innovative extraction technologies and their potential application in health and food industries.Frontiers in pharmacology · 2024Review
- Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives.Foods (Basel, Switzerland) · 2023Review
- β-Carotene and β-apo-8'-carotenal contents in processed foods in Korea.Food science and biotechnology · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
Natural colorants have emerged as an alternative to their synthetic counterparts due to an existing health concern of these later. Moreover, natural-food colorants are a renewable option providing health benefits and interesting technological and sensory attributes to the food systems containing them. Several sources of natural colorants have been explored aiming to deliver the required wide color range demanded by consumers. This review aimed to compare and discuss the technological applications of the main natural-food colorants into food system in the last six years, giving additional information about their extraction process. Although natural colorants are promising choices to replace synthetic ones, optimization of processing conditions, research on new sources, and new formulations to ensure stability are required to equate their properties to their synthetic counterparts.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.