The demand for natural food colorants is growing as consumers question the use of artificial colorants more and more. The phycobiliprotein C-phycocyanin of Arthospira platensis is used as a natural blue colorant in certain food products . The thermoacidophi l ic red microa lga Cyanidioschyzon merolaemight provide an alternative source of phycocyanin. Cyanidioschyzon merolae belongs to the order...

Synthetic food colorants are widely added to in order attract the consumer. Many researchers have incriminated these additives for causing some problems human health. This research was conducted determinate toxic effects of selected synthetic dyes (A, B and C) biochemical parameters male albino rats acute test. The limit test dose 5000 mg/kg administered four then observed individually 1hour po...

Natural dyes are widely used in the coloring of food, leather and wood [1]. Traditionally they were the only colorants for textile fibers like wool, silk, cotton and flax. Their use in textiles declined drastically with the introduction of synthetic dyes in 1856 [2-6]. Presently the use of synthetic dyes is estimated at around 10,000,000 tons per annum [7-11]. The manufacture and use of this la...

In recent years, public concern about the safety of synthetic pigments led to increasing interest in the development of food colorants from plant tissues, especially from some edible sources. As a group of natural, water-soluble and nontoxic pigments, anthocyanins are widely distributed in plant world and display a variety of colors from orange to purple (Fossen et al., 1998; Janna et al., 2007...