Polyphenols: Properties, Recovery, and Applications 2018
DOI: 10.1016/b978-0-12-813572-3.00011-7
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Natural pigments and colorants in foods and beverages

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Cited by 33 publications
(27 citation statements)
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“…Consumers usually associate the beverages’ colors from natural sources such as yellow for lemons or red for strawberries, to mention some examples. Hence, color is a critical feature with the potential to enhance their appeal and acceptability [ 85 ].…”
Section: Technological Properties Of Natural Food Colorants In Foomentioning
confidence: 99%
“…Consumers usually associate the beverages’ colors from natural sources such as yellow for lemons or red for strawberries, to mention some examples. Hence, color is a critical feature with the potential to enhance their appeal and acceptability [ 85 ].…”
Section: Technological Properties Of Natural Food Colorants In Foomentioning
confidence: 99%
“…For this reason, the use of the colorants is strictly and constantly regulated by, e. g., the European Food and Safety Authority (EFSA) and the Food and Drug Administration (FDA). The legislation establishes which colorants may be used and the acceptable daily intake (ADI) doses for all of them . The ADI is defined as ‘the amount of a food additive, which can be ingested daily during an entire lifetime without appreciable health risk’, and are usually expressed in mg per kg of body weight per day (mg/kg bw/day) .…”
Section: Introductionmentioning
confidence: 99%
“…At the same time, organic yogurt is considered superior to conventional yogurt in terms of health, respect for the environment, quality, and food safety [5]. In this regard, concerns about the safety of synthetic colorants and flavorings added in yogurt drive the replacement of natural colorings extracted from plants such as flowers, fruits, and vegetables [6,7].…”
Section: Introductionmentioning
confidence: 99%