There is a worldwide interest in the development of processes for producing colorants from natural sources. Microorganisms provide an alternative source of natural colorants produced by cultivation technology and extracted from the fermented broth. The aim of the present work was to study the recovery of red colorants from the fermented broth of Talaromyces amestolkiae using the technique of colloidal gas aphrons (CGA) comprising surfactant-stabilized microbubbles. Preliminary experiments were performed to evaluate the red colorants’ solubility in different organic solvents, octanol/water partitioning, and their stability in surfactant solutions, namely hexadecyl trimethylammonium bromide (CTAB), sodium dodecyl sulfate (SDS), and pol...
Fungi are proposed as a significant source of natural colorant due to a large range of biological ac...
This study focuses on isolation of acid forming bacteria (mostly Acetobacter spp.) from vegetable, f...
Annatto dyes are widely used in food and are finding increasing interest also for their application ...
BACKGROUND: There is an increasing interest in obtaining natural products with bioactive properties,...
The aim of this study is to investigate the separation of astaxanthin from the cells of Phaffia rho...
The recovery of lactoferrin and lactoperoxidase from sweet whey was studied using colloidal gas aphr...
A high percentage of the pigments produced by Talaromyces spp. remains inside the cell, which could ...
This work presents the results of experimentations carried out to determine the main factors affecti...
Following previous studies, the aim of this work is to further investigate the application of colloi...
The aim of this study is to investigate the mechanism responsible for the recovery of astaxanthin us...
Currently, the ability to produce several kinds of water-soluble red natural colorants makes the gen...
Colloidal gas aphrons (CGA), which are surfactant stabilised microbubbles, have been previously appl...
The availability of green and cheap technologies to recover polyhydroxyalkanoates (PHAs) from microb...
One of the main problems of solvent extraction of antioxidants from natural sources is the purity of...
This paper reports on a study of the foaming characteristics of trehalolipid biosurfactants in ferme...
Fungi are proposed as a significant source of natural colorant due to a large range of biological ac...
This study focuses on isolation of acid forming bacteria (mostly Acetobacter spp.) from vegetable, f...
Annatto dyes are widely used in food and are finding increasing interest also for their application ...
BACKGROUND: There is an increasing interest in obtaining natural products with bioactive properties,...
The aim of this study is to investigate the separation of astaxanthin from the cells of Phaffia rho...
The recovery of lactoferrin and lactoperoxidase from sweet whey was studied using colloidal gas aphr...
A high percentage of the pigments produced by Talaromyces spp. remains inside the cell, which could ...
This work presents the results of experimentations carried out to determine the main factors affecti...
Following previous studies, the aim of this work is to further investigate the application of colloi...
The aim of this study is to investigate the mechanism responsible for the recovery of astaxanthin us...
Currently, the ability to produce several kinds of water-soluble red natural colorants makes the gen...
Colloidal gas aphrons (CGA), which are surfactant stabilised microbubbles, have been previously appl...
The availability of green and cheap technologies to recover polyhydroxyalkanoates (PHAs) from microb...
One of the main problems of solvent extraction of antioxidants from natural sources is the purity of...
This paper reports on a study of the foaming characteristics of trehalolipid biosurfactants in ferme...
Fungi are proposed as a significant source of natural colorant due to a large range of biological ac...
This study focuses on isolation of acid forming bacteria (mostly Acetobacter spp.) from vegetable, f...
Annatto dyes are widely used in food and are finding increasing interest also for their application ...