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Exploring carotenoid from Chlorella sorokiniana as a natural alternative to yellow artificial food dyes: Stability

Carlen Bettim Bianchini1, Gabriela Gomes Minatel1, Flávia Barbosa Schappo1

  • 1Graduate Program in Food Science, Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis 88034-001, Brazil.

Food Chemistry
|August 8, 2025
PubMed

Keywords:
Color stabilityEthanolFood colorantLuteinMicroalgaeMicroencapsulationUltrasound

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