References
- M.R. Yeomans, L. Chambers, H. Blumenthal, A. Blake, The role of expectancy in sensory and hedonic evaluation: The case of smoked salmon ice-cream, Food Quality and Preference 19 (2008) 565-573. Doi:10.1016/j.foodqual.2008.02.009
- G.T. Sigurdson, P. Tang, M.M. Giusti, Natural colorants: Food colorants from natural sources, Annual Review of Food Science and Technology 8 (2017) 261-280. Doi: 10.1146/annurev-food-030216-025923
- D.C. Petrescu, I. Vermeir, R.M. Petrescu-Mag, Consumer understanding of food quality, healthiness, and environmental impact: A cross-national perspective, International Journal of Environmental Research and Public Health 17 (2020) 169. Doi: 10.3390/ijerph17010169
- C. Spence, On the psychological impact of food colour, Flavour 4 (2015), 21. Doi: 10.1186/s13411-015-0031-3
- R. Dikshit, P. Tallapragada, Comparative study of natural and artificial flavoring agents and dyes, In book: Natural and Artificial Flavoring Agents and Food Dyes, Academic Press 2018, pp. 83-111. Doi: 10.1016/B978-0-12-811518-3.00003-X
- B. Rana, M. Bhattacharyya, B. Patni, M. Arya, G.K. Joshi, The realm of microbial pigments in the food color market, Frontiers in Sustainable Food Systems 5 (2021) 603892. Doi: 10.3389/fsufs.2021.603892
- S. Ghosh, T. Sarkar, A. Das, R. Chakraborty, Natural colorants from plant pigments and their encapsulation: An emerging window for the food industry, LWT 153 (2022) 112527. Doi: 10.1016/j.lwt.2021.112527
- H.H. Almeida, L. Barros, J.C. Barreira, R.C. Calhelha, S.A. Heleno, C. Sayer, C.G. Miranda, F.V. Leimann, M.F. Barreiro, I.C.F.R. Ferreira, Bioactive evaluation and application of different formulations of the natural colorant curcumin (E100) in a hydrophilic matrix (yogurt), Food Chemistry 261 (2018) 224-232. Doi: 10.1016/j.foodchem.2018.04.056
- I. Fierri, L. De Marchi, R. Chignola, G. Rossin, M. Bellumori, A. Perbellini, I. Mancini, A. Romeo, G. Ischia, A. Saorin, F. Mainente, G. Zoccatelli, Nanoencapsulation of anthocyanins from red cabbage (Brassica oleracea L. var. Capitata f. rubra) through coacervation of whey protein isolate and apple high methoxyl pectin, Antioxidants 12 (2023) 1757. Doi: 10.3390/antiox12091757
- I.E. Agarry, Z. Wang, T. Cai, J. Kan, K. Chen, Chlorophyll encapsulation by complex coacervation and vibration nozzle technology: Characterization and stability study, Innovative Food Science & Emerging Technologies 78 (2022) 103017. Doi: 10.1016/j.ifset.2022.103017
- F. J. Gutiérrez, S.M. Albillos, E. Casas-Sanz, Z. Cruz, C. García-Estrada, A. García-Guerra, J. García-Reverter, M. García-Suárez, P. Gatón, C. González-Ferrero, I. Olabarrieta, M. Olasagasti, S. Rainieri, D. Rivera-Patiño, R. Rojo, A. Romo-Hualde, M.H. Sáiz-Abajo, M.L. Mussons, Methods for the nanoencapsulation of β-carotene in the food sector, Trends in Food Science & Technology 32 (2013) 73-83. Doi: 10.1016/j.tifs.2013.05.007
- J.S. Câmara, M. Locatelli, J.A. Pereira, H. Oliveira, M. Arlorio, I. Fernandes, R. Perestrelo, V. Freitas, M. Bordiga, Behind the scenes of anthocyanins - from the health benefits to potential applications in food, pharmaceutical and cosmetic fields, Nutrients 14 (2022) 5133. Doi: 10.3390/nu14235133
- F. Stoica, N.N. Condurache, G. Horincar, O.E. Constantin, M. Turturică, N. Stănciuc, I. Aprodu, C. Croitoru, G. Râpeanu, Value-added crackers enriched with red onion skin anthocyanins entrapped in different combinations of wall materials, Antioxidants 11 (2022) 1048. Doi: 10.3390/antiox11061048
- B. Enaru, G. Drețcanu, T.D. Pop, A. Stǎnilǎ, Z. Diaconeasa, Anthocyanins: Factors affecting their stability and degradation, Antioxidants 10 (2021) 1967. Doi: 10.3390/antiox10121967
- S. Pareek, N.A. Sagar, S. Sharma, V. Kumar, T. Agarwal, G.A. González-Aguilar, E.M. Yahia, Chlorophylls: Chemistry and biological functions, Fruit and Vegetable Phytochemicals: Chemistry and Human Health 2nd Edition, 2017, pp. 269-284.
- I. Viera, M. Herrera, M. Roca, Influence of food composition on chlorophyll bioaccessibility, Food Chemistry 386 (2022) 132805. Doi: 10.1016/j.foodchem.2022.132805
- M.A. Gammone, G. Riccioni, N. D’Orazio, Carotenoids: Potential allies of cardiovascular health? Food & Nutrition Research 59 (2015) 26762. Doi: 10.3402/fnr.v59.26762
- A. Bunea, C. Socaciu, A. Pintea, Xanthophyll esters in fruits and vegetables, Notulae Botanicae Horti Agrobotanici Cluj-Napoca 42 (2014) 310-324. Doi: 10.15835/nbha4229700
- F. Rezaei, H. Tajik, Y. Shahbazi, Intelligent double-layer polymers based on carboxymethyl cellulose-cellulose nanocrystals film and poly (lactic acid)-Viola odorata petal anthocyanins nanofibers to monitor food freshness, International Journal of Biological Macromolecules 252 (2023) 126512. Doi: 10.1016/j.ijbiomac.2023.126512
- M. Teixeira, W. Tao, A. Fernandes, A. Faria, I.M. Ferreira, J. He, V. Freitas, N. Mateus, H. Oliveira, Anthocyanin-rich edible flowers, current understanding of a potential new trend in dietary patterns, Trends in Food Science & Technology 138 (2023) 708-725. Doi: 10.1016/j.tifs.2023.07.010
- M. Mahboubi, L.M.T. Kashani, A narrative study about the role of Viola odorata as traditional medicinal plant in management of respiratory problems, Advances in Integrative Medicine 5 (2018) 112-118. Doi: 10.1016/j.aimed.2017.12.003
- A. Koike, J.C. Barreira, L. Barros, C. Santos-Buelga, A.L. Villavicencio, I.C. Ferreira, Edible flowers of Viola tricolor L. as a new functional food: Antioxidant activity, individual phenolics and effects of gamma and electron-beam irradiation, Food Chemistry 179 (2015) 6-14. Doi: 10.1016/j.foodchem.2015.01.123
- D. Hanganu, M. Niculae, I. Ielciu, N.K. Olah, M. Munteanu, R. Burtescu, R. Stefan, L. Olar, E. Pall, S. Andrei, D.C. Vodnar, D. Benedec, I. Oniga, Chemical profile, cytotoxic activity and oxidative stress reduction of different Syringa vulgaris L. extracts, Molecules 26 (2021) 3104. Doi: 10.3390/molecules26113104
- A.M. Deeva, P.S. Shabunya, S.A. Fatykhova, A.V. Zubarev, V.N. Reshetnikov, E.V. Spiridovich, Anthocyanin content in the flowers of common lilac varieties (Syringa vulgaris L.), Russian Journal of Plant Physiology 69 (2022) 26. Doi: 10.1134/S1021443722020042
- A. Gargi, J. Singh, P. Rasane, S. Kaur, J. Kaur, C. M. Mehta, Y. Gat, R. Choudhary, Phytochemical potential and associated health benefits of Cucurbita flower, Turkish Journal of Agriculture and Forestry 47 (2023) 143-154. Doi: 10.55730/1300-011X.3073
- A. Gargi, J. Singh, P. Rasane, S. Kaur, J. Kaur, M. Kumar, D. Sowdhanya, M. Gunjal, R. Choudhary, S. Ercisli, Effect of drying methods on the nutritional and phytochemical properties of pumpkin flower (Cucurbita maxima) and its characterization, Journal of Food Measurement and Characterization 17 (2023) 5330-5343. Doi: 10.1007/s11694-023-02026-z
- T. Neag, C.C. Toma, N. Olah, A. Ardelean, Polyphenols profile and antioxidant activity of some Romanian Ranunculus species, Studia Universitatis Babes-Bolyai, Chemia 62 (2017) 75-88. Doi:10.24193/subbchem.2017.3.06
- I. Valdivielso, M.Á. Bustamante, J.C.R. de Gordoa, A.I. Nájera, M. de Renobales, L.J.R. Barron, Simultaneous analysis of carotenoids and tocopherols in botanical species using one step solid–liquid extraction followed by high performance liquid chromatography, Food Chemistry 173 (2015) 709-717. Doi: 10.1016/j.foodchem.2014.10.090
- T.C. Pires, M.I. Dias, L. Barros, I.C. Ferreira, Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients, Food Chemistry 220 (2017) 337-343. Doi: 10.1016/j.foodchem.2016.10.026
- A. Di Napoli, P. Zucchetti, A comprehensive review of the benefits of Taraxacum officinale on human health, Bulletin of the National Research Centre 45 (2021) 110. Doi: 10.1186/s42269-021-00567-1
- N. Chhikara, K. Kushwaha, P. Sharma, Y. Gat, A. Panghal, Bioactive compounds of beetroot and utilization in food processing industry: A critical review, Food Chemistry 272 (2019) 192-200. Doi: 10.1016/j.foodchem.2018.08.022
- M.N. Helaly, N.I. El-Sheery, H. El-Hoseiny, A. Rastogi, H.M. Kalaji, M. Zabochnicka-Świątek, Impact of treated wastewater and salicylic acid on physiological performance, malformation and yield of two mango cultivars, Scientia Horticulturae 233 (2018) 159-177. Doi: 10.1016/j.scienta.2018.01.001
- C. Perez, C. Tagliani, P. Arcia, S. Cozzano, A. Curutchet, Blueberry by-product used as an ingredient in the development of functional cookies, Food Science and Technology International 24 (2018) 301-308. Doi: 10.1177/10820132177487
- C. Ghinea, A.E. Prisacaru, A. Leahu, Physico-chemical and sensory quality of pasteurized apple juices extracted by blender and cold pressing juicer, Ovidius University Annals of Chemistry 33 (2022) 84-93. Doi: 10.2478/auoc-2022-0012
- I. Viera, A. Pérez-Gálvez, M. Roca, Green natural colorants, Molecules 24 (2019) 154. Doi: 10.3390/molecules24010154
- F. Ayaz, B. Demirbag, K. Ocakoglu, Immunoactive photosensitizers had photodynamic immunostimulatory and immunomodulatory effects on mammalian macrophages, Photodiagnosis and Photodynamic Therapy 32 (2020) 102034. Doi: 10.1016/j.pdpdt.2020.102034
- A. Andrés-Bello, V. Barreto-Palacios, P. García-Segovia, J. Mir-Bel, J. Martínez-Monzó, Effect of pH on color and texture of food products, Food Engineering Reviews 5 (2013) 158-170. Doi: 10.1007/s12393-013-9067-2
- S. Demasi, M.G. Mellano, N.M. Falla, M. Caser, V. Scariot, Sensory profile, shelf life, and dynamics of bioactive compounds during cold storage of 17 edible flowers, Horticulturae 7 (2021) 166. Doi: 10.3390/horticulturae7070166
- Y. Li, Z. Zhang, A. Abbaspourrad, Improved pH stability, heat stability, and functionality of phycocyanin after PEGylation, International Journal of Biological Macromolecules 222 (2022) 1758-1767. Doi: 10.1016/j.ijbiomac.2022.09.261
- T. Zhang, H. Wang, D. Qi, L. Xia, L. Li, X. Li, S. Jiang, Multifunctional colorimetric cellulose acetate membrane incorporated with Perilla frutescens (L.) Britt. anthocyanins and chamomile essential oil, Carbohydrate Polymers 278 (2022) 118914. Doi:10.1016/j.carbpol.2021.118914
- D. Kaur, A.A. Wani, D.P. Singh, D.S. Sogi, Shelf life enhancement of butter, ice-cream, and mayonnaise by addition of lycopene, International Journal of Food Properties 14 (2011) 1217-1231. Doi:10.1080/10942911003637335D
- D. Alkandari, H. Sarfraz, J.S. Sidhu, Amla fruit powder addition influences objective color and instrumental texture of pan bread, Journal of Food Science and Technology 56 (2019) 2750-2757. Doi: 10.1007/s13197-019-03766-x
- L. Tounsi, S. Mkaouar, S. Bredai, N. Kechaou, Valorization of carob by-product for producing an added value powder: Characterization and incorporation into Halva formulation, Journal of Food Measurement and Characterization 16 (2022) 3957-3966. Doi: 10.1007/s11694-022-01494-z