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Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Food Color

Schweiggert, Ralf

2, 2023

Volltextzugriff (PDF)

Perspective on the Ongoing Replacement of Artificial and Animal-Based Dyes with Alternative Natural Pigments in Foods and Beverages

Journal of agricultural and food chemistry, 2018-03, Vol.66 (12), p.3074-3081

Schweiggert, Ralf M

2018

Volltextzugriff (PDF)

In Vitro Bioaccessibility of Carotenoids, Flavonoids, and Vitamin C from Differently Processed Oranges and Orange Juices [Citrus sinensis (L.) Osbeck]

Journal of agricultural and food chemistry, 2015-01, Vol.63 (2), p.578-587

2015

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Anthocyanins from purple sweet potato (Ipomoea batatas (L.) Lam.) and their color modulation by the addition of phenolic acids and food-grade phenolic plant extracts

Food chemistry, 2017-11, Vol.235, p.265-274

2017

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Influence of chromoplast morphology on carotenoid bioaccessibility of carrot, mango, papaya, and tomato

Food chemistry, 2012-12, Vol.135 (4), p.2736-2742

2012

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Ultrastructural deposition forms and bioaccessibility of carotenoids and carotenoid esters from goji berries (Lycium barbarum L.)

Food chemistry, 2017-03, Vol.218, p.525-533

2017

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Carotenoids and Carotenoid Esters of Red and Yellow Physalis (Physalis alkekengi L. and P. pubescens L.) Fruits and Calyces

Journal of agricultural and food chemistry, 2017-08, Vol.65 (30), p.6140-6151

2017

Volltextzugriff (PDF)

Identification of Phenolic Compounds in Red and Green Pistachio (Pistacia vera L.) Hulls (Exo- and Mesocarp) by HPLC-DAD-ESI-(HR)-MS(n)

Journal of agricultural and food chemistry, 2016-07, Vol.64 (26), p.5334-5344

2016

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Subcritical water extraction of phenolic and antioxidant constituents from pistachio (Pistacia vera L.) hulls

Food chemistry, 2018-07, Vol.253, p.46-54

2018

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Bioaccessibility of carotenoids from plant and animal foods

Journal of the science of food and agriculture, 2019-05, Vol.99 (7), p.3220-3239

2019

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Handbook on Natural Pigments in Food and Beverages - Industrial Applications for Improving Food Color

Reinhold Carle, Ralf Schweiggert

1, 2016

Volltextzugriff (PDF)

Screening of critical factors influencing the efficient hydrolysis of zeaxanthin dipalmitate in an adapted in vitro- digestion model

Food chemistry, 2018-08, Vol.257, p.36-43

2018

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Enhanced bioavailability of lycopene when consumed as cis‐isomers from tangerine compared to red tomato juice, a randomized, cross‐over clinical trial

Molecular nutrition & food research, 2015-04, Vol.59 (4), p.658-669

2015

Volltextzugriff (PDF)

Effect of chlorogenic acid on spectral properties and stability of acylated and non-acylated cyanidin-3-O-glycosides

Food chemistry, 2018-02, Vol.240, p.940-950

2018

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Characterization of chromoplasts and carotenoids of red- and yellow-fleshed papaya (Carica papaya L.)

Planta, 2011-11, Vol.234 (5), p.1031-1044

2011

Volltextzugriff (PDF)

Studies into the phenolic patterns of different tissues of pineapple (Ananas comosus [L.] Merr.) infructescence by HPLC-DAD-ESI-MS (n) and GC-MS analysis

Analytical and bioanalytical chemistry, 2015-08, Vol.407 (21), p.6463

2015

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Impact of Cultivation Method and Cultivar Selection on Soluble Carbohydrates and Pungent Principles in Onions (Allium cepa L.)

Journal of agricultural and food chemistry, 2018-12, Vol.66 (48), p.12827-12835

2018

Volltextzugriff (PDF)

Characterization of the Pale Yellow Petal/Xanthophyll Esterase gene family in citrus as candidates for carotenoid esterification in fruits

Food chemistry, 2021-04, Vol.342, p.128322-128322, Article 128322

2021

Volltextzugriff (PDF)

Co-pigmentation of pelargonidin derivatives in strawberry and red radish model solutions by the addition of phenolic fractions from mango peels

Food chemistry, 2016-12, Vol.213, p.625-634

2016

Volltextzugriff (PDF)

HPLC-DAD-APCI-MSn analysis of the genuine carotenoid pattern of pineapple (Ananas comosus [L.] Merr.) infructescence

Food research international, 2020-01, Vol.127, p.108709-108709, Article 108709

2020

Volltextzugriff (PDF)

Studies into the Stability of 3‑O-Glycosylated and 3,5-O-Diglycosylated Anthocyanins in Differently Purified Liquid and Dried Maqui (Aristotelia chilensis (Mol.) Stuntz) Preparations during Storage and Thermal Treatment

Journal of agricultural and food chemistry, 2015-10, Vol.63 (39), p.8705-8714

2015

Volltextzugriff (PDF)

Carotenoids are more bioavailable from papaya than from tomato and carrot in humans: a randomised cross-over study

British journal of nutrition, 2014-02, Vol.111 (3), p.490-498

2014

Volltextzugriff (PDF)

Carotenoids from gac fruit aril (Momordica cochinchinensis [Lour.] Spreng.) are more bioaccessible than those from carrot root and tomato fruit

Food research international, 2017-09, Vol.99 (Pt 2), p.928-935

2017

Volltextzugriff (PDF)

Effect of genuine non-anthocyanin phenolics and chlorogenic acid on color and stability of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) anthocyanins

Food research international, 2016-07, Vol.85, p.291-300

2016

Volltextzugriff (PDF)

Genuine Carotenoid Profiles in Sweet Orange [Citrus sinensis (L.) Osbeck cv. Navel] Peel and Pulp at Different Maturity Stages

Journal of agricultural and food chemistry, 2019-11, Vol.67 (47), p.13164-13175

2019

Volltextzugriff (PDF)

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Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Food Color

Perspective on the Ongoing Replacement of Artificial and Animal-Based Dyes with Alternative Natural Pigments in Foods and Beverages

In Vitro Bioaccessibility of Carotenoids, Flavonoids, and Vitamin C from Differently Processed Oranges and Orange Juices [Citrus sinensis (L.) Osbeck]

Anthocyanins from purple sweet potato (Ipomoea batatas (L.) Lam.) and their color modulation by the addition of phenolic acids and food-grade phenolic plant extracts

Influence of chromoplast morphology on carotenoid bioaccessibility of carrot, mango, papaya, and tomato

Ultrastructural deposition forms and bioaccessibility of carotenoids and carotenoid esters from goji berries (Lycium barbarum L.)

Carotenoids and Carotenoid Esters of Red and Yellow Physalis (Physalis alkekengi L. and P. pubescens L.) Fruits and Calyces

Identification of Phenolic Compounds in Red and Green Pistachio (Pistacia vera L.) Hulls (Exo- and Mesocarp) by HPLC-DAD-ESI-(HR)-MS(n)

Subcritical water extraction of phenolic and antioxidant constituents from pistachio (Pistacia vera L.) hulls

Bioaccessibility of carotenoids from plant and animal foods

Handbook on Natural Pigments in Food and Beverages - Industrial Applications for Improving Food Color

Screening of critical factors influencing the efficient hydrolysis of zeaxanthin dipalmitate in an adapted in vitro- digestion model

Enhanced bioavailability of lycopene when consumed as cis‐isomers from tangerine compared to red tomato juice, a randomized, cross‐over clinical trial

Effect of chlorogenic acid on spectral properties and stability of acylated and non-acylated cyanidin-3-O-glycosides

Characterization of chromoplasts and carotenoids of red- and yellow-fleshed papaya (Carica papaya L.)

Studies into the phenolic patterns of different tissues of pineapple (Ananas comosus [L.] Merr.) infructescence by HPLC-DAD-ESI-MS (n) and GC-MS analysis

Impact of Cultivation Method and Cultivar Selection on Soluble Carbohydrates and Pungent Principles in Onions (Allium cepa L.)

Characterization of the Pale Yellow Petal/Xanthophyll Esterase gene family in citrus as candidates for carotenoid esterification in fruits

Co-pigmentation of pelargonidin derivatives in strawberry and red radish model solutions by the addition of phenolic fractions from mango peels

HPLC-DAD-APCI-MSn analysis of the genuine carotenoid pattern of pineapple (Ananas comosus [L.] Merr.) infructescence

Studies into the Stability of 3‑O-Glycosylated and 3,5-O-Diglycosylated Anthocyanins in Differently Purified Liquid and Dried Maqui (Aristotelia chilensis (Mol.) Stuntz) Preparations during Storage and Thermal Treatment

Carotenoids are more bioavailable from papaya than from tomato and carrot in humans: a randomised cross-over study

Carotenoids from gac fruit aril (Momordica cochinchinensis [Lour.] Spreng.) are more bioaccessible than those from carrot root and tomato fruit

Effect of genuine non-anthocyanin phenolics and chlorogenic acid on color and stability of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) anthocyanins

Genuine Carotenoid Profiles in Sweet Orange [Citrus sinensis (L.) Osbeck cv. Navel] Peel and Pulp at Different Maturity Stages

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