Less common natural colorants

Francis, F. J.

doi:10.1007/978-1-4615-2155-6_9

Cited by 9 publications

(5 citation statements)

References 102 publications

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“…7-α-D glucosyl pyranosyl-9,10-dihydro-3,5,6,8-tetra hydroxyl-1-methyl-9,10-dioxo anthracene carboxylic acid in which, anthraquinone is the chromophore and -COOH, -OH, >C = O, and -CH 3 are auxophores. The important color producing components of cochineal extract are given in Figure 1 (Francis 1996;Gonzlez et al 2002;Stintzing et al 2005). The anthraquinone moiety with α-and β-phenolic groups are mainly responsible for chelating with metallic cation as well as colors.…”

Section: Cochineal Extractmentioning

confidence: 99%

Dyeing of Carpet Woolen Yarn using Natural Dye from Cochineal

Ammayappan

Shakyawar

2015

Journal of Natural Fibers

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Natural dyes from plant sources are preferred for coloration of woolen textiles and they give dark and dull colors. Development of a woolen carpet with elegant and vivid colors from natural dyes is still scanty. Natural dye from Coccus Cacti called cochineal was extracted by aqueous extraction method and applied on woolen yarn in presence of five different mordants in single and combination forms. Without mordanting, cochineal dye gave bluish purple color and after mordanting, it gave range of colors from scarlet red to black colors on woolen yarn. If two mordants are applied, the final color will depend on the chelating property of dominant mordant. The dominant mordant forms more amount of coordination complex preferentially with the cochineal dye than other mordants. Woolen yarn dyed with cochineal dye in presence of single and dual mordants, showed moderate (grade 3) to very good (grade 4-5) washing fastness and moderate (grade 5) to excellent (grade 7-8) light fastness properties. It is concluded that natural dye extracted from cochineal has potential to produce selective elegant colors on woolen yarn that can improve the aesthetic value of the woolen carpet.

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Section: Cochineal Extractmentioning

confidence: 99%

Dyeing of Carpet Woolen Yarn using Natural Dye from Cochineal

Ammayappan

Shakyawar

2015

Journal of Natural Fibers

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“…Several fungi, including Y. lipolytica, Aspergillus, Monascus, Fusarium, Penicillum, Neospoare, and Trichoderma produced various pigments as secondary metabolites during their growth (Mukherjee et al, 2017). Monascus purpureus and Aspergillus nidulans were reported to produce red pigmentation in several studies and might be suitable to be applied to plant-based fresh meat alternatives (Francis, 1996;Stchigel et al, 1999;Babitha et al, 2008). According to a related study, maximum fungal biomass and extracellular red pigment were produced by M. purpureus when M. purpureus was grown in complete darkness.…”

Section: Fungimentioning

confidence: 99%

The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs

Elhalis,

See,

Osen

et al. 2023

Front. Microbiol.

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Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat. This review aims to cover the sensory quality constraints of plant-based meat analogs and provides fermentation as a sustainable approach to push these boundaries. Plant-based meat analogs have been observed to have weak and soft textural quality, poor mouth feel, an unstable color, and unpleasant and beany flavors in some cases, necessitating the search for efficient novel technologies. A wide range of microorganisms, including bacteria such as Lactobacillus acidophilus and Lactiplantibacillus plantarum, as well as fungi like Fusarium venenatum and Neurospora intermedia, have improved the product texture to mimic fibrous meat structures. Additionally, the chewiness and hardness of the resulting meat analogs have been further improved through the use of Bacillus subtilis. However, excessive fermentation may result in a decrease in the final product’s firmness and produce a slimy texture. Similarly, several microbial metabolites can mimic the color and flavor of meat, with some concerns. It appears that fermentation is a promising approach to modulating the sensory profiles of plant-derived meat ingredients without adverse consequences. In addition, the technology of starter cultures can be optimized and introduced as a new strategy to enhance the organoleptic properties of plant-based meat while still meeting the needs of an expanding and sustainable economy.

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“…The important color producing components in cochineal extract are carminic acid, kermesic acid and flavokermesic acid [57][58][59]. Cochineal's coloring ability is due to cochinealin, or carminic acid (80-86%) with anthraquinone as the chromophore and -COOH, -OH, >C=O, and -CH 3 as auxochromes.…”

Section: Coloring Pigment/componentmentioning

confidence: 99%

Colorimetric Measurement and Functional Analysis of Selective Natural Colorants Applicable for Food and Textile Products

Singhee¹,

Sarkar²

2022

Colorimetry

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Colouration of textiles as well as food products with natural colorants is an interesting subject with respect to the growing eco-concern among the consumers. Several colorants are available in nature for textile colouration and are renewable, biodegradable, and eco-friendly. Being safe for human consumption, they can serve the dual purpose of also coloring food. Several such natural dyes are available. This review chapter deals with the chemistry, extraction, application, and colorimetric analysis of colorants derived from turmeric (root), annatto (seeds), and cochineal (insect) for use on both textiles and food products.

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Less common natural colorants

Cited by 9 publications

References 102 publications

Dyeing of Carpet Woolen Yarn using Natural Dye from Cochineal

Dyeing of Carpet Woolen Yarn using Natural Dye from Cochineal

The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs

Colorimetric Measurement and Functional Analysis of Selective Natural Colorants Applicable for Food and Textile Products

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