Chemical Sciences Journal

Department of Chemistry, University of Engineering and Technology, Lahore, Pakistan

Publications

• Short Communication   
  Antimicrobial and Antioxidant Properties of Natural Food Dyes from Herbal Sources
  Author(s): Ameena Sultan*
  
  Natural food dyes are regarded throughout history as the best method for producing food goods. Due to health concerns, consumers also favour meals that utilise fewer chemicals and artificial ingredients and pay greater attention to natural goods that employ antimicrobial and antibacterial alternatives. Studies on the use of food colours derived from herbal sources, which have strong antioxidant properties and extend the shelf life of food products in a variety of ways while being safe for human consumption, are growing daily. Routine, epicatechin and caffeic acid are just a few of the highly bioactive phenolic compounds found in beetroot that are also regarded as superior antioxidants. The leafy plant known as spinach (Spinacia oleracea) is indigenous to western and central Asia. Antioxidant molecules are particularly prevalent in beetroot. The red cabbage, also .. Read More»
  DOI: 10.37421/2150-3494.2022.13.305

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