Cited by 258Dye analysis and toxicityBotanical Research and ApplicationsMicrobial Metabolism and Applications

Heat and light stability of three natural blue colorants for use in confectionery and beverages

Jespersen, Lone, Str�mdahl, Lene D., Olsen, Karsten, Skibsted, Leif H.·2005·European Food Research and Technology

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Registry

Crossref · 10.1007/s00217-004-1062-7

Cites

40 of 40 references verified0 citation errors · 0 not checkable

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  • Phycocyanin is capable of generating a blue color that other natural dyes do not achieve, so it is used in foods and cosmetics, mainly in Japan.

    “Despite being a labile molecule, phycocyanin is capable of generating a blue color that other natural dyes do not achieve, so it is used in the manufacture of foods such as ice cream, yogurt, chewing gum, and beverages, as well as in various cosmetic products, mainly in Japan [154].”

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Authors
Jespersen, L., Str�mdahl, L. D., Olsen, K., & Skibsted, L. H.
Corresponding author
Skibsted, Leif H.
Venue
European Food Research and Technology
Published
2004-11-10
Volume
220
Issue
3-4
Pages
261-266
ISSN
  • 0373-0174 (ISSN-L)
  • 1438-2377
  • 1438-2385
OpenAlex
W2015857966
Cited by
258
References
40
Citations by year
2026: 5 · 2025: 18 · 2024: 35 · 2023: 37 · 2022: 26 · 2021: 26 · 2020: 19 · 2019: 12 · 2018: 19 · 2017: 13 · 2016: 13 · 2015: 6 · 2014: 5 · 2013: 13 · 2012: 3
FWCI
1.01
Type
journal article
Language
en
Open access
closed
Locations
European Food Research and Technology (publishedVersion)
Topics
  • Physical Sciences › Chemistry › Analytical Chemistry › Dye analysis and toxicity
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Botanical Research and Applications
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Metabolism and Applications
Keywords
phycocyanin, indigo, thermal stability, photostability, photodegradation, pH effect, medium-chain triglyceride oil, quantum yield, confectionery, beverages, soft candy, sugar coating

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