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Natural colorants: Pigment stability and extraction yield enhancement via utilization of appropriate pretreatment and extraction methods

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Shahida Anusha Siddiqui, Pratiksha Shrestha, Nour M. H. Awad, Mustafa Mortas, Sergey Nikolaevich Povetkin & Pankaj B. Pathare. (2023) A Review on Textural Quality Analysis of Dried Food Products. Food Reviews International 0:0, pages 1-21.
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Oscar Zannou, Kouame F. Oussou, Ifagbémi B. Chabi, Oscar B. O. Odouaro, Mahn G. E. P. Deli, Gulden Goksen, Aïssi M. Vahid, Adéchola P. P. Kayodé, Hasim Kelebek, Serkan Selli & Charis M. Galanakis. (2023) A comprehensive review of recent development in extraction and encapsulation techniques of betalains. Critical Reviews in Food Science and Nutrition 0:0, pages 1-18.
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Dong Yongchun, Liping Wang, Yingwen Yan & Jiayu Gu. (2023) Optimized preparation and dyeing of Pterocarpus santalinus waste extract for enhancing healthy and environmental care performance of wool fabric. The Journal of The Textile Institute 0:0, pages 1-15.
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Yoon Hlaine Barani, Min Zhang, Ronghua Ju, Arun S. Mujumdar & Lu Chang. (2023) Effect of chemical and natural product additives on anthocyanins, color, total antioxidant properties of rose powder and stability of anthocyanins during storage. Drying Technology 41:5, pages 735-745.
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Monika Thakur & V. K. Modi. (2022) Biocolorants in food: Sources, extraction, applications and future prospects. Critical Reviews in Food Science and Nutrition 0:0, pages 1-40.
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Shahid Adeel, Mahwish Salman, Muhammad Usama, Fazal-ur- Rehman, Tanvir Ahmad & Nimra Amin. (2022) Sustainable Isolation and Application of Rose Petals Based Anthocyanin Natural Dye for Coloration of Bio-Mordanted Wool Fabric. Journal of Natural Fibers 19:13, pages 6089-6103.
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Susmita Ghosh, Tanmay Sarkar, Runu Chakraborty, Mohammad Ali Shariati & Jesus Simal-Gandara. (2022) Nature’s palette: An emerging frontier for coloring dairy products. Critical Reviews in Food Science and Nutrition 0:0, pages 1-45.
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Tayrine Silva Fernandes, Gabriel Max Dias Ferreira, Gilmare Antônia da Silva, Igor José Boggione Santos & Aparecida Barbosa Mageste. (2022) Extraction of anthocyanins from the byproduct and wastes of black rice production by ecofriendly method. Separation Science and Technology 57:9, pages 1442-1453.
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Minaxi Sharma, Zeba Usmani, Vijai Kumar Gupta & Rajeev Bhat. (2021) Valorization of fruits and vegetable wastes and by-products to produce natural pigments. Critical Reviews in Biotechnology 41:4, pages 535-563.
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Bianca R. Albuquerque, M. Beatriz P. P. Oliveira, Lillian Barros & Isabel C. F. R. Ferreira. (2021) Could fruits be a reliable source of food colorants? Pros and cons of these natural additives. Critical Reviews in Food Science and Nutrition 61:5, pages 805-835.
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Li-Zhen Deng, Arun S. Mujumdar, Qian Zhang, Xu-Hai Yang, Jun Wang, Zhi-An Zheng, Zhen-Jiang Gao & Hong-Wei Xiao. (2019) Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes – a comprehensive review. Critical Reviews in Food Science and Nutrition 59:9, pages 1408-1432.
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