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Recent Advances in Natural Food Coloring
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Recent Advances in Natural Food Coloring

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (31 December 2023) | Viewed by 3109

Special Issue Editors

Dr. Krystian Marszałek

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Guest Editor
Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka Street, 02532 Warsaw, Poland
Interests: fruits; vegetables; emerging techniques; food processing and preservation; bioaccessibility and bioavailability; high-pressure processing; high-pressure homogenization; high-pressure carbon dioxide; ultrasounds; microwaves; food chemistry
Special Issues, Collections and Topics in MDPI journals
Dr. Emilia Janiszewska-Turak

E-Mail Website
Guest Editor
Institute of Food Sciences Department of Food Engineering and Process Management, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159, Warszawa, Poland
Interests: encapsulation; fruit and vegetable juices; spray drying; micronization
Special Issues, Collections and Topics in MDPI journals
Dr. Malgorzata Nowacka

E-Mail Website
Guest Editor
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences – SGGW, 02-787 Warsaw, Poland
Interests: non-thermal technologies as ultrasound and pulsed electric field; osmotic dehydration; drying; design new products; sustainable methods of food production
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Due to the growing awareness of consumers and the requirements of producers, great emphasis is placed on natural products produced with sustainability. In this regard, the use of natural pigments in food such as anthocyanins, betalains, chlorophylls, carotenoids etc., obtained from plant materials is very important.

Production of natural pigments is often associated with extraction processes and each method has many advantages and disadvantages that can cause changes in natural pigments and their degradation. However, innovative and non-thermal technologies became more popular in the last few years. They are used to protect not only bioactive compounds in the material but also to maintain the color, taste, and smell of final food products. These technologies include supercritical extraction, ultrasounds, pulsed electric field, cold plasma treatment, microwave assisted extraction among others. Natural methods such as fermentation, which have been used for years, are also returning to favor due to allowing natural pigments to be kept unchanged.

In this Special Issue, we invite researchers to contribute original research and review articles that analyze and describe changes of natural colorants during technological processes. The descriptions with a possible explanation of the mechanism which occurs during food processing are welcome.

Potential topics include, but are not limited to the following:

  • Changes of colorants in raw food materials during and/or after extraction process
  • Effect of advanced non-thermal/thermal processes on the food color and compounds responsible for the color
  • Changes of colorants added to the food matrices and subject to processing

Dr. Krystian Marszałek
Dr. Emilia Janiszewska-Turak
Dr. Malgorzata Nowacka
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Molecules is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Color changes
  • Coloring compounds
  • Anthocyanins
  • Betalains
  • Carotenoids
  • Chlorophylls
  • Polyphenols
  • Food processing

Published Papers (1 paper)

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Research

22 pages, 4211 KiB  
Article
Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave–Convective Methods
by Katarzyna Rybak, Artur Wiktor, Mohammad Kaveh, Magdalena Dadan, Dorota Witrowa-Rajchert and Małgorzata Nowacka
Molecules 2022, 27(7), 2164; https://doi.org/10.3390/molecules27072164 - 27 Mar 2022
Cited by 14 | Viewed by 2521
Abstract
The drying process preserves the surplus of perishable food. However, to obtain a good-quality final product, different pretreatments are conducted before drying. Thus, the aim of the study was the evaluation of the effect of thermal (blanching treatments with hot water) and non-thermal [...] Read more.
The drying process preserves the surplus of perishable food. However, to obtain a good-quality final product, different pretreatments are conducted before drying. Thus, the aim of the study was the evaluation of the effect of thermal (blanching treatments with hot water) and non-thermal technologies (pulsed electric field (PEF) and ultrasound (US)) on the kinetics of the drying process of red bell pepper. The convective and microwave–convective drying were compared based on quality parameters, such as physical (water activity, porosity, rehydration rate, and color) and chemical properties (total phenolic content, total carotenoids content, antioxidant activity, and total sugars content). The results showed that all of the investigated methods reduced drying time. However, the most effective was blanching, followed by PEF and US treatment, regardless of the drying technique. Non-thermal methods allowed for better preservation of bioactive compounds, such as vitamin C in the range of 8.2% to 22.5% or total carotenoid content in the range of 0.4% to 48%, in comparison to untreated dried material. Moreover, PEF-treated red bell peppers exhibited superior antioxidant activity (higher of about 15.2–30.8%) when compared to untreated dried samples, whereas sonication decreased the free radical scavenging potential by ca. 10%. In most cases, the pretreatment influenced the physical properties, such as porosity, color, or rehydration properties. Samples subjected to PEF and US treatment and dried by using a microwave-assisted method exhibited a significantly higher porosity of 2–4 folds in comparison to untreated material; this result was also confirmed by visual inspection of microtomography scans. Among tested methods, blanched samples had the most similar optical properties to untreated materials; however non-thermally treated bell peppers exhibited the highest saturation of the color. Full article
(This article belongs to the Special Issue Recent Advances in Natural Food Coloring)
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