A review in Foods journal discusses the potential of natural foods as alternatives to synthetic colorants in food products, focusing on their safety and potential health benefits. It highlights the need for more research to enhance the stability and availability of natural food coloring agents.
High-pressure homogenization stabilizes paprika oleoresin
Paprika oleoresin (PO), extracted from chili peppers, is renowned for its vibrant color and beneficial health properties, such as antioxidant and anti-inflammatory effects. However, its