Prunus spp. fruits as practical natural colouring agents in foods Prunus spp. fruits as practical natural colouring agents in foods
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Abstract
Fruits and vegetables are among the most important phytochemical sources worldwide, which can also provide an anticipated food colour. The sensory perception of the food is directly linked to its colour. Consumers have a specific expectation for the colour of food i.e. desired and vivid ones. Thus, colour additives, both natural and synthetic, are so important to the food industry. Colour additives are able to enhance the sensory attributes lost during processing, and to expand product variety. However, studies report a link between synthetic colours and some health disorders. That is why serious attention is paid to natural dyes. In this context, Prunus fruits present an excellent alternative source of natural compounds that enable the production of a wide range of colouring molecules, such as anthocyanins, carotenoids and chlorophylls. Moreover, in addition to their ability to colour, they also contribute by increasing food’s bioactive qualities. Carotenoids are the pigments that give the yellow and orange colour to the pulp and skin of apricots and other Prunus fruits. Along with them, flavonoids, anthocyanins (purple, blue colours), etc. are also found in prunes, for example. Still, whether the fruit can be used as a reliable source of food colouring is an open question worth answering. Therefore, more research is currently needed to better understand the behaviour of natural compounds during the extraction processes and further incorporation into food matrices. In this regard, scientists add fruits directly in the food in order to avoid extraction and potential loss of bioactive compounds, i.e. natural dyes. Regulation approvals should always be considered as well and it has to be noted that different legislation applies to different countries. In view of the sustainable food cycle provision and the seek for more value added ingredients, natural dyes ought to be taken into account with priority.
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References
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Ali S., Masud T., Abbasi K., Mahmood T., Hussain A. Apricot: nutritional potentials and health benefits-A review. Annals. Food Science and Technology, 2015, 16(1): 175-189. Available at: https://afst.valahia.ro/wp-content/uploads/2022/09/s02_w06_full_2015.pdf
Cheng S.H., Khoo H., Kong K., Prasad K., Galanaki C. Extraction of carotenoids and applications. In: Carotenoids: Properties, Processing and Applications (C.M. Galanakis Ed.). Elsevier.6 2020, рр. 259-288, Print ISBN: 978-0128-1-7067-0, eBook ISBN: 978-0-1281-7314-5, https://doi.org/10.1016/b978-0-12-817067-0.00008-7
De Mejia E., Zhang Q., Penta K., Eroglu A., Lila M. The colors of health: Chemistry, bioactivity, and market demand for colorful foods and natural food sources of colorants. Annual Review of Food Science and Technology, 2020, 11(11): 145-182. https://doi.org/10.1146/annurev-food-032519-051729
Dewi E., Kurniasih R., Purnamayati L. The application of microencapsulated phycocyanin as a blue natural colorant to the quality of jelly candy. IOP Conference Series: Earth and Environmental Sciences, 2018, 116(1): 012047. https://doi.org/10.1088/1755-1315/116/1/012047
Ebrahimi P., Shokramraji Z., Tavakkoli S., Mihaylova D., Lante A. Chlorophylls as natural bioactive compounds existing in food by-products: A critical review. Plants, 2023, 12(7): 1533. https://doi.org/10.3390/plants12071533
Figueiredo Muniz V., Ribeiro I., Beckmam K., Godoy R. The impact of color on food choice. Brazilian Journal of Food Technology, 2023, 26: e2022088. https://doi.org/10.1590/1981-6723.08822
Flieger K., Knabe N., Toepel J. Development of an improved carotenoid extraction method to characterize the carotenoid composition under oxidative stress and cold temperature in the rock inhabiting fungus Knufia petricola A95. Journal of Fungi, 2018, 4(4): 124. https://doi.org/10.3390/jof4040124
González-Peña M., Ortega-Regules A., Anaya de Parrodi C., Lozada-Ramírez J. Chemistry, occurrence, properties, applications, and encapsulation of carotenoids - A Review. Plants, 2023, 12(2): 313. https://doi.org/10.3390/plants12020313
Gu Z., Deming C., Yongbin H., Zhigang C., Feirong G. Optimization of carotenoids extraction from Rhodobacter sphaeroides. LWT - Food Science and Technology, 2008, 41(6): 1082-1088. https://doi.org/10.1016/j.lwt.2007.07.005
Guo Y., Zhang H., Shao S., Sun S., Yang D., Lv S. Anthocyanin: a review of plant sources, extraction, stability, content determination and modifications. International Journal of Food Science & Technology, 2022, 57(12): 7573-7591. https://doi.org/10.1111/ijfs.16132
Hamdi M., Nasri R., Dridi N., Moussa H., Ashour L., Nasri M. Improvement of the quality and the shelf life of reduced-nitrites turkey meat sausages incorporated with carotenoproteins from blue crabs shells. Food Control, 2018, 91(9): 148-159. https://doi.org/10.1016/j.foodcont.2018.03.048
Han Y., Wang P., Hyden B., Qu P., Liu B., Zhang F., Cao H., Chen H. Diversity of carotenoid composition, sequestering structures and gene transcription in mature fruits of four Prunus species. Plant Physiology and Biochemistry, 2020, 151(6): 113-123. https://doi.org/10.1016/j.plaphy.2020.03.015
Kwartiningsih E., Ramadhani A., Damara N. Chlorophyll extraction methods review and chlorophyll stability of Katuk leaves (Sauropus androgynous). Journal of Physics: Conference Series, 2021, 1858(1): 012015. https://doi.org/10.1088/1742-6596/1858/1/012015
Liao L., Li Y., Lan X., Yang Y., Wei W., Ai J., Feng X., Chen H., Tang Y., Xi L., Wang Z. Integrative analysis of fruit quality and anthocyanin accumulation of Plum cv. 'Cuihongli' (Prunus salicina Lindl.) and its bud mutation. Plants, 2023, 12(6): 1357. https://doi.org/10.3390/plants12061357
Liga S., Paul C., Péter F. Flavonoids: overview of biosynthesis, biological activity, and current extraction techniques. Plants, 2023, 12(14): 2732. https://doi.org/10.3390/plants12142732
Lis K., Bartuzi Z. Plant food dyes with antioxidant properties and allergies - Friend or enemy? Antioxidants, 2023, 12(7): 1357. https://doi.org/10.3390/antiox12071357
Lu J., Feng X., Han Y., Xue C. Optimization of subcritical fluid extraction of carotenoids and chlorophyll a from Laminaria japonica Aresch by response surface methodology. Journal of the Science of Food and Agriculture, 2014, 94(1): 139-145. https://doi.org/10.1002/jsfa.6224
Lu W., Shi Y., Wang R., Su D., Tang M., Liu Y., Li Z. Antioxidant activity and healthy benefits of natural pigments in fruits: A review. International Journal of Molecular Sciences, 2021, 22(9): 4945. https://doi.org/10.3390/ijms22094945
Luzardo-Ocampo I., Ramírez-Jiménez A., Yañez J., Mojica L., Luna-Vital D. Technological applications of natural colorants in food systems: A Review. Foods, 2021, 10(3): 634. https://doi.org/10.3390/foods10030634
Makrygiannis I., Athanasiadis V., Bozinou E., Chatzimitakos T., Makris D., Lalas S.I. An investigation into apricot pulp waste as a source of antioxidant polyphenols and carotenoid pigments. Biomass, 2022, 2(4): 334-347. https://doi.org/10.3390/biomass2040022
Martins T., Barros A., Rosa E., Antunes L. Enhancing health benefits through chlorophylls and chlorophyll-rich agro-food: A Comprehensive review. Molecules, 2023, 28(14): 5344. https://doi.org/10.3390/molecules28145344
Mattioli R., Francioso A., Mosca L., Silva P. Anthocyanins: A comprehensive review of their chemical properties and health effects on cardiovascular and neurodegenerative diseases. Molecules, 2020, 25(17): 3809. https://doi.org/10.3390/molecules25173809
Miao L., Zhang H., Yang L., Chen L., Xie Y., Xiao J., Part 4. Natural Occurring Antioxidants: Bright and the Dark Side. Chapter 4.8. Flavonoids. In: Antioxidants Effects in Health: The Bright and the Dark Side. (S.M. Nabavi, A.S. Silva Eds.). Elsevier, 2022, рр. 353-374, Print ISBN: 978-0-12-819096-8. Available at: https://shop.elsevier.com/books/antioxidants-effects-in-health/nabavi/978-0-12-819096-8
Miller M., Steinmaus C., Golub M., Castorina R., Thilakartne R., Bradman A., Marty M. Potential impacts of synthetic food dyes on activity and attention in children: a review of the human and animal evidence. Environmental Health, 2022, 21(1): 45. https://doi.org/10.1186/s12940-022-00849-9
Molina A., Corrêa R., Prieto M., Pereira C., Barros L. Bioactive natural pigments’ extraction, isolation, and stability in food applications. Molecules, 2023, 28(3): 1200. https://doi.org/10.3390/molecules28031200
Mollaamin F., Kandemirli F., Monajjemi M. Anthocyanin compounds of the Persian sour cherry (Prunus cerasus L) as the fruit with high antioxidant properties. Biointerface Research and Applied Chemistry, 2022, 12(3): 3696-3709. https://doi.org/10.33263/BRIAC123.36963709
Muangrat R., Williams P., Saengcharoenrat P. Subcritical solvent extraction of total anthocyanins from dried purple waxy corn: influence of process conditions. Journal of Food Processing and Preservation, 2017, 46(6): e13252. https://doi.org/10.1111/jfpp.13252
Nowicka P., Wojdyło A., Tkacz K., Turkiewicz I. Quantitative and qualitative determination of carotenoids and polyphenolics compounds in selected cultivars of Prunus persica L. and their ability to in vitro inhibit lipoxygenase, cholinesterase, α-amylase, α-glucosidase and pancreatic lipase. Food Chemistry, 2023, 17(3): 100619. https://doi.org/10.1016/j.fochx.2023.100619
Popova A., Mihaylova D., Alexieva I., Doykina P. Ethnopharmacology and phytochemistry of some representatives of the genus Prunus. Journal of Central European Agriculture, 2022, 23(3): 665-678. https://doi.org/10.5513/JCEA01/23.3.3629
Porto Dalla Costa A., Cruz Silveira Thys R., De Oliveira Rios A., Hickmann Flôres S. Carrot flour from minimally processed residue as substitute of β-carotene commercial in dry pasta prepared with common wheat (Triticum aestivum). Journal of Food Quality, 2016, 39(12): 590-598. https://doi.org/10.1111/jfq.12253
Ribeiro D., Freitas M., Silva A., Carvalho F., Fernandes E. Antioxidant and pro-oxidant activities of carotenoids and their oxidation products. Food and Chemical Toxicology, 2018, 120(10): 681-699. https://doi.org/10.1016/j.fct.2018.07.060
Saini R., Prasad P., Lokesh V., Shang X., Shin J., Keum Y.-S., Lee J.-H. Carotenoids: dietary sources, extraction, encapsulation, bioavailability, and health benefits - A review of recent advancements. Antioxidants, 2022, 11(4): 795. https://doi.org/10.3390/antiox11040795
Schawartz S.J., Cooperstone J.L., Cichon M.J, von Elbe J.H., Giusti M.M. Chapter 10. Colorants. In: Fennema’s Food Chemistry (S. Damodaran, K.L. Parkin Eds.). CRC Press, Taylor & Francis Group. 2017, рр. 681-752, Print ISBN: 978-1-4822-4361-1, eBook ISBN: 978-1-4822-0813-9. Available at: https://www.taylorfrancis.com/chapters/edit/10.1201/9781315372914-12/colorants-steven-schwartz-jessica-cooperstone-morgan-cichon-joachim-von-elbe-monica-giusti
Shakoor S., Ismail A., Sabran M., Mohtarrudin N., Kaka U., Nadeem M. In-vivo study of synthetic and natural food colors effect on biochemical and immunity parameters. Food Science and Technology (Campinas), 2022, 42(1): e41420. https://doi.org/10.1590/fst.41420
Sharma P., Segat A., Kelly A., Sheehan J. Colorants in cheese manufacture: Production, chemistry, interactions, and regulation. Comprehensive Reviews in Food Science and Food Safety, 2020, 19(4): 1220-1242. https://doi.org/10.1111/1541-4337.12519
Singh T., Pandey V., Dash K., Zanwar S., Singh R. Natural bio-colorant and pigments: sources and applications in food processing. Journal of Agriculture and Food Research, 2023, 12(5): 100628. https://doi.org/10.1016/j.jafr.2023.100628
Średnicka-Tober D, Ponder A, Hallmann E, Głowacka A, Rozpara E. The profile and content of polyphenols and carotenoids in local and commercial sweet cherry fruits (Prunus avium L.) and their antioxidant activity in vitro. Antioxidants, 2019, 8(11): 534. https://doi.org/10.3390/antiox8110534
Suryanarayana R., Chandrappa M., Santhosh R. Awareness of use of artificial colourants in sweets preparation and their harmful effects. International Journal of Community Medicine and Public Health, 2017, 4(10): 3893–3898. https://doi.org/10.18203/2394-6040.ijcmph20174270
Swami S., Ghgare S., Swami S.S., Shinde K., Kalse S., Pardeshi I. Natural pigments from plant sources: A review. The Pharma Innovation Journal, 2020, 9(10): 566-574. Available at: https://www.thepharmajournal.com/archives/2020/vol9issue10/PartH/9-10-44-549.pdf
Tan J., Han Y., Han B., Qi X., Cai X., Ge S., Xue H. Extraction and purification of anthocyanins: A review. Journal of Agriculture and Food Research, 2022, 8(6): 100306. https://doi.org/10.1016/j.jafr.2022.100306
Tena N., Martín J., Asuero A. State of the art of anthocyanins: antioxidant activity, sources, bioavailability, and therapeutic effect in human health. Antioxidants, 2020, 9(5): 451. https://doi.org/10.3390%2Fantiox9050451
Zbrzeźniak M., Nordlund E., Mieszczakowska-Frąc M., Płocharski W., Konopacka D. Quality of cloudy plum juice produced from fresh fruit of Prunus domestica L. - the effect of cultivar and enzyme treatment. Journal of Horticultural Research, 2015, 23(2): 83-94. https://doi.org/10.2478/johr-2015-0018
Ali S., Masud T., Abbasi K., Mahmood T., Hussain A. Apricot: nutritional potentials and health benefits-A review. Annals. Food Science and Technology, 2015, 16(1): 175-189. Available at: https://afst.valahia.ro/wp-content/uploads/2022/09/s02_w06_full_2015.pdf
Cheng S.H., Khoo H., Kong K., Prasad K., Galanaki C. Extraction of carotenoids and applications. In: Carotenoids: Properties, Processing and Applications (C.M. Galanakis Ed.). Elsevier.6 2020, рр. 259-288, Print ISBN: 978-0128-1-7067-0, eBook ISBN: 978-0-1281-7314-5, https://doi.org/10.1016/b978-0-12-817067-0.00008-7
De Mejia E., Zhang Q., Penta K., Eroglu A., Lila M. The colors of health: Chemistry, bioactivity, and market demand for colorful foods and natural food sources of colorants. Annual Review of Food Science and Technology, 2020, 11(11): 145-182. https://doi.org/10.1146/annurev-food-032519-051729
Dewi E., Kurniasih R., Purnamayati L. The application of microencapsulated phycocyanin as a blue natural colorant to the quality of jelly candy. IOP Conference Series: Earth and Environmental Sciences, 2018, 116(1): 012047. https://doi.org/10.1088/1755-1315/116/1/012047
Ebrahimi P., Shokramraji Z., Tavakkoli S., Mihaylova D., Lante A. Chlorophylls as natural bioactive compounds existing in food by-products: A critical review. Plants, 2023, 12(7): 1533. https://doi.org/10.3390/plants12071533
Figueiredo Muniz V., Ribeiro I., Beckmam K., Godoy R. The impact of color on food choice. Brazilian Journal of Food Technology, 2023, 26: e2022088. https://doi.org/10.1590/1981-6723.08822
Flieger K., Knabe N., Toepel J. Development of an improved carotenoid extraction method to characterize the carotenoid composition under oxidative stress and cold temperature in the rock inhabiting fungus Knufia petricola A95. Journal of Fungi, 2018, 4(4): 124. https://doi.org/10.3390/jof4040124
González-Peña M., Ortega-Regules A., Anaya de Parrodi C., Lozada-Ramírez J. Chemistry, occurrence, properties, applications, and encapsulation of carotenoids - A Review. Plants, 2023, 12(2): 313. https://doi.org/10.3390/plants12020313
Gu Z., Deming C., Yongbin H., Zhigang C., Feirong G. Optimization of carotenoids extraction from Rhodobacter sphaeroides. LWT - Food Science and Technology, 2008, 41(6): 1082-1088. https://doi.org/10.1016/j.lwt.2007.07.005
Guo Y., Zhang H., Shao S., Sun S., Yang D., Lv S. Anthocyanin: a review of plant sources, extraction, stability, content determination and modifications. International Journal of Food Science & Technology, 2022, 57(12): 7573-7591. https://doi.org/10.1111/ijfs.16132
Hamdi M., Nasri R., Dridi N., Moussa H., Ashour L., Nasri M. Improvement of the quality and the shelf life of reduced-nitrites turkey meat sausages incorporated with carotenoproteins from blue crabs shells. Food Control, 2018, 91(9): 148-159. https://doi.org/10.1016/j.foodcont.2018.03.048
Han Y., Wang P., Hyden B., Qu P., Liu B., Zhang F., Cao H., Chen H. Diversity of carotenoid composition, sequestering structures and gene transcription in mature fruits of four Prunus species. Plant Physiology and Biochemistry, 2020, 151(6): 113-123. https://doi.org/10.1016/j.plaphy.2020.03.015
Kwartiningsih E., Ramadhani A., Damara N. Chlorophyll extraction methods review and chlorophyll stability of Katuk leaves (Sauropus androgynous). Journal of Physics: Conference Series, 2021, 1858(1): 012015. https://doi.org/10.1088/1742-6596/1858/1/012015
Liao L., Li Y., Lan X., Yang Y., Wei W., Ai J., Feng X., Chen H., Tang Y., Xi L., Wang Z. Integrative analysis of fruit quality and anthocyanin accumulation of Plum cv. 'Cuihongli' (Prunus salicina Lindl.) and its bud mutation. Plants, 2023, 12(6): 1357. https://doi.org/10.3390/plants12061357
Liga S., Paul C., Péter F. Flavonoids: overview of biosynthesis, biological activity, and current extraction techniques. Plants, 2023, 12(14): 2732. https://doi.org/10.3390/plants12142732
Lis K., Bartuzi Z. Plant food dyes with antioxidant properties and allergies - Friend or enemy? Antioxidants, 2023, 12(7): 1357. https://doi.org/10.3390/antiox12071357
Lu J., Feng X., Han Y., Xue C. Optimization of subcritical fluid extraction of carotenoids and chlorophyll a from Laminaria japonica Aresch by response surface methodology. Journal of the Science of Food and Agriculture, 2014, 94(1): 139-145. https://doi.org/10.1002/jsfa.6224
Lu W., Shi Y., Wang R., Su D., Tang M., Liu Y., Li Z. Antioxidant activity and healthy benefits of natural pigments in fruits: A review. International Journal of Molecular Sciences, 2021, 22(9): 4945. https://doi.org/10.3390/ijms22094945
Luzardo-Ocampo I., Ramírez-Jiménez A., Yañez J., Mojica L., Luna-Vital D. Technological applications of natural colorants in food systems: A Review. Foods, 2021, 10(3): 634. https://doi.org/10.3390/foods10030634
Makrygiannis I., Athanasiadis V., Bozinou E., Chatzimitakos T., Makris D., Lalas S.I. An investigation into apricot pulp waste as a source of antioxidant polyphenols and carotenoid pigments. Biomass, 2022, 2(4): 334-347. https://doi.org/10.3390/biomass2040022
Martins T., Barros A., Rosa E., Antunes L. Enhancing health benefits through chlorophylls and chlorophyll-rich agro-food: A Comprehensive review. Molecules, 2023, 28(14): 5344. https://doi.org/10.3390/molecules28145344
Mattioli R., Francioso A., Mosca L., Silva P. Anthocyanins: A comprehensive review of their chemical properties and health effects on cardiovascular and neurodegenerative diseases. Molecules, 2020, 25(17): 3809. https://doi.org/10.3390/molecules25173809
Miao L., Zhang H., Yang L., Chen L., Xie Y., Xiao J., Part 4. Natural Occurring Antioxidants: Bright and the Dark Side. Chapter 4.8. Flavonoids. In: Antioxidants Effects in Health: The Bright and the Dark Side. (S.M. Nabavi, A.S. Silva Eds.). Elsevier, 2022, рр. 353-374, Print ISBN: 978-0-12-819096-8. Available at: https://shop.elsevier.com/books/antioxidants-effects-in-health/nabavi/978-0-12-819096-8
Miller M., Steinmaus C., Golub M., Castorina R., Thilakartne R., Bradman A., Marty M. Potential impacts of synthetic food dyes on activity and attention in children: a review of the human and animal evidence. Environmental Health, 2022, 21(1): 45. https://doi.org/10.1186/s12940-022-00849-9
Molina A., Corrêa R., Prieto M., Pereira C., Barros L. Bioactive natural pigments’ extraction, isolation, and stability in food applications. Molecules, 2023, 28(3): 1200. https://doi.org/10.3390/molecules28031200
Mollaamin F., Kandemirli F., Monajjemi M. Anthocyanin compounds of the Persian sour cherry (Prunus cerasus L) as the fruit with high antioxidant properties. Biointerface Research and Applied Chemistry, 2022, 12(3): 3696-3709. https://doi.org/10.33263/BRIAC123.36963709
Muangrat R., Williams P., Saengcharoenrat P. Subcritical solvent extraction of total anthocyanins from dried purple waxy corn: influence of process conditions. Journal of Food Processing and Preservation, 2017, 46(6): e13252. https://doi.org/10.1111/jfpp.13252
Nowicka P., Wojdyło A., Tkacz K., Turkiewicz I. Quantitative and qualitative determination of carotenoids and polyphenolics compounds in selected cultivars of Prunus persica L. and their ability to in vitro inhibit lipoxygenase, cholinesterase, α-amylase, α-glucosidase and pancreatic lipase. Food Chemistry, 2023, 17(3): 100619. https://doi.org/10.1016/j.fochx.2023.100619
Popova A., Mihaylova D., Alexieva I., Doykina P. Ethnopharmacology and phytochemistry of some representatives of the genus Prunus. Journal of Central European Agriculture, 2022, 23(3): 665-678. https://doi.org/10.5513/JCEA01/23.3.3629
Porto Dalla Costa A., Cruz Silveira Thys R., De Oliveira Rios A., Hickmann Flôres S. Carrot flour from minimally processed residue as substitute of β-carotene commercial in dry pasta prepared with common wheat (Triticum aestivum). Journal of Food Quality, 2016, 39(12): 590-598. https://doi.org/10.1111/jfq.12253
Ribeiro D., Freitas M., Silva A., Carvalho F., Fernandes E. Antioxidant and pro-oxidant activities of carotenoids and their oxidation products. Food and Chemical Toxicology, 2018, 120(10): 681-699. https://doi.org/10.1016/j.fct.2018.07.060
Saini R., Prasad P., Lokesh V., Shang X., Shin J., Keum Y.-S., Lee J.-H. Carotenoids: dietary sources, extraction, encapsulation, bioavailability, and health benefits - A review of recent advancements. Antioxidants, 2022, 11(4): 795. https://doi.org/10.3390/antiox11040795
Schawartz S.J., Cooperstone J.L., Cichon M.J, von Elbe J.H., Giusti M.M. Chapter 10. Colorants. In: Fennema’s Food Chemistry (S. Damodaran, K.L. Parkin Eds.). CRC Press, Taylor & Francis Group. 2017, рр. 681-752, Print ISBN: 978-1-4822-4361-1, eBook ISBN: 978-1-4822-0813-9. Available at: https://www.taylorfrancis.com/chapters/edit/10.1201/9781315372914-12/colorants-steven-schwartz-jessica-cooperstone-morgan-cichon-joachim-von-elbe-monica-giusti
Shakoor S., Ismail A., Sabran M., Mohtarrudin N., Kaka U., Nadeem M. In-vivo study of synthetic and natural food colors effect on biochemical and immunity parameters. Food Science and Technology (Campinas), 2022, 42(1): e41420. https://doi.org/10.1590/fst.41420
Sharma P., Segat A., Kelly A., Sheehan J. Colorants in cheese manufacture: Production, chemistry, interactions, and regulation. Comprehensive Reviews in Food Science and Food Safety, 2020, 19(4): 1220-1242. https://doi.org/10.1111/1541-4337.12519
Singh T., Pandey V., Dash K., Zanwar S., Singh R. Natural bio-colorant and pigments: sources and applications in food processing. Journal of Agriculture and Food Research, 2023, 12(5): 100628. https://doi.org/10.1016/j.jafr.2023.100628
Średnicka-Tober D, Ponder A, Hallmann E, Głowacka A, Rozpara E. The profile and content of polyphenols and carotenoids in local and commercial sweet cherry fruits (Prunus avium L.) and their antioxidant activity in vitro. Antioxidants, 2019, 8(11): 534. https://doi.org/10.3390/antiox8110534
Suryanarayana R., Chandrappa M., Santhosh R. Awareness of use of artificial colourants in sweets preparation and their harmful effects. International Journal of Community Medicine and Public Health, 2017, 4(10): 3893–3898. https://doi.org/10.18203/2394-6040.ijcmph20174270
Swami S., Ghgare S., Swami S.S., Shinde K., Kalse S., Pardeshi I. Natural pigments from plant sources: A review. The Pharma Innovation Journal, 2020, 9(10): 566-574. Available at: https://www.thepharmajournal.com/archives/2020/vol9issue10/PartH/9-10-44-549.pdf
Tan J., Han Y., Han B., Qi X., Cai X., Ge S., Xue H. Extraction and purification of anthocyanins: A review. Journal of Agriculture and Food Research, 2022, 8(6): 100306. https://doi.org/10.1016/j.jafr.2022.100306
Tena N., Martín J., Asuero A. State of the art of anthocyanins: antioxidant activity, sources, bioavailability, and therapeutic effect in human health. Antioxidants, 2020, 9(5): 451. https://doi.org/10.3390%2Fantiox9050451
Zbrzeźniak M., Nordlund E., Mieszczakowska-Frąc M., Płocharski W., Konopacka D. Quality of cloudy plum juice produced from fresh fruit of Prunus domestica L. - the effect of cultivar and enzyme treatment. Journal of Horticultural Research, 2015, 23(2): 83-94. https://doi.org/10.2478/johr-2015-0018
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How to Cite
MIHAYLOVA, Dasha et al.
Prunus spp. fruits as practical natural colouring agents in foods.
Food Science and Applied Biotechnology, [S.l.], v. 7, n. 2, p. 353-359, oct. 2024.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/381>. Date accessed: 21 mar. 2025.
doi: https://doi.org/10.30721/fsab2024.v7.i2.381.