Color Sources Research Articles

Phycoerythrin as a potential natural colourant: A mini review

SummaryFood colours from natural resources have rapidly increased in popularity in recent years, with increased demand from the industry and health‐conscious consumers. Natural pigments may be of plant, animal or microbial origin. The pigments derived from microorganisms, including bacteria, fungi and microalgae are in higher demand as reliable sources of natural food colours. Similarly, the commercial use of algae has received a lot of attention, due to its potential applications in a variety of fields, including food, cosmetics, agriculture, horticulture and in human health. Chlorophylls, carotenoids (carotenes and xanthophylls) and phycobilins are the three main families of photosynthetic pigments found in algae. In spite of its great demand, the application of phycoerythrin (PE), a red‐coloured pigment under the phycobilin family, is however very challenging in terms of its extraction and stability under normal conditions. It is found in cyanobacteria (prokaryotic green‐blue microalgae) and microalgae (eukaryotic microalgae). The present review intends to provide an insight into the less explored phycoerythrin pigment, its sources, properties, extraction techniques and applications in the food industry.

Natural fluorescent red colorants produced by Talaromyces amestolkiae as promising coloring agents for custom-made latex gloves

Synthetic-based colorants have been extensively used in several industries, viz., cosmeceutical, feed, pharmaceuticals, food and textile. However, the growing awareness of potential teratogenicity, carcinogenicity and environmental concerns of certain synthetic colorants have expressed several limitations regarding their use in some products. These limitations, justifies the motivation to look for eco-friendly alternatives (cf., natural colorants) to be used as coloring agents for industrial applications. The filamentous fungi Talaromyces amestolkiae appeared as a promising source of natural fluorescent red colorant (NFRC) for the development of custom-made latex gloves. In this study, some basic colorant properties, including 3D-fluorescence and CIELAB color characteristics were first investigated systematically before their incorporation in natural rubber latex (NRL) films. The NFRC-NRL films properties were evaluated by physicochemical tests and toxicity through cell viability using 3T3 fibroblasts, wherein eluate of NFRC-NRL films (2.28 AU) revealed viability >70 % (exposing the biocompatibility). Regardless of the strategy proposed, it is shown as a proof-of-concept the potential application of NFRC in the NRL matrix as a biocompatible alternative to produce sustainable commercial colored custom-made latex gloves.

Characterization of a blue-green pigment extracted from Pseudomonas aeruginosa and its application in textile and paper dyeing.

Microorganisms are a promising source of colorants with large economic potential. Owing to better bio-degradability and higher eco-compatibility, microbial pigments propose promising avenues and can thus be a smart substitute for artificial pigments. The present work focused on the screening, isolation, and extraction of a blue-green pigment produced by soil microorganisms. The pigment-producing microorganism was identified as Pseudomonas aeruginosa on the basis of standard biochemical tests and by 16S rRNA sequencing. The purified blue pigment was characterized by high-performance liquid chromatography and gas chromatography-mass spectrometry. The antimicrobial activity of the microbial biocolor (3 × 108CFU/ml) was studied, and the zone of inhibition was found to be 10mm, 13mm, 9mm, and 7mm for E. coli, S. aureus, B. subtilis, and S. typhi, respectively. The evaluation of the biocolor as a dye was executed on different types of textiles and paper. The dyed fabrics were checked for washing, rubbing, and light and temperature fastness. Standard fabric properties of the fabrics dyed with the extracted microbial pigment were also assessed. The dyed fabrics were finally subjected to a patch test to check for any kind of allergic or hypersensitivity on human skin. The extracted pigment from Pseudomonas aeruginosa exhibited remarkable dyeing properties, indicating the scope for utilization of the pigment as a colorant on different types of textile and paper materials. The present study highlights the application of a bacterial pigment as a dyeing agent, which may raise its market value and probably replace toxic synthetic dyes due to its nontoxic nature, compatibility with various textiles, and cost-effectiveness.

Applications and Pharmacological Properties of Cactus Pear (Opuntia spp.) Peel: A Review.

Nowadays, there is a growing interest in the exploitation of by-products from fruits and vegetables, generated from industrial processing or human feeding. Residues of popularly consumed fruits such as orange, lemon, banana, pomegranate, among others, have been widely described and studied; however, cactus pear (Opuntia spp.) residues, as a locally consumed product, have been forgotten. The whole fruit can be divided into the edible portion (pulp) and the non-edible portion (seeds and peel). Several studies mainly focus on the characteristics of the edible portion or in the whole fruit, ignoring by-products such as peels, which are rich in compounds such as phenols, flavonoids and dietary fiber; they have also been proposed as an alternative source of lipids, carbohydrates and natural colorants. Some uses of the peel have been reported as a food additives, food supplements, as a source of pectins and for wastewater treatment; however, there have not been any deep investigations of the characteristics and potential uses of the cactus pear peel (CPP). The aim of the present paper is to provide an overview of the current research on CPP. CPP has many bio-active compounds that may provide health benefits and may also be useful in pharmaceutical, food and manufacturing industries; however, greater research is needed in order to gain thorough knowledge of the possibilities of this by-product.

Novel CaCO3-Based Material Formulation for Orange-Colored Spectrum Tracer Projectile

This study underlines the development of orange-colored spectrum tracer material based on Fe/CaCO3/PVC compound. The optimum composition of the compound was determined by comparing three different ratios of Fe-CaCO3-PVC. The sample with the highest CaCO3 content decomposed earlier than that of the other samples. This sample also produced the lowest calorific energy around 275.61 cal/g and emitted a medium-dark orange spectrum. The color brightness was affected by the number of color source materials as well as CaCl2 and Ca(OH)2 which were formed during the combustion process. Meanwhile, the sample with the lowest CaCO3 content produced light orange color with a sharp spectrum emission. The concentration of fuel material (Fe) as well as the higher calorific energy (466.39 cal/g) of this composition contributes to the enhanced spectrum intensity. All samples emitted the orange color, with the wavelength ranging from 585 to 593 nm. Beside of calcite as the main phase, the x-ray diffraction analysis at 650 ℃ shows Fe2O3 as a secondary phase. The FTIR analysis of the as-heated sample presents the Fe-O bending band with a broader peak, which can be attributed to the existence of Fe2O3 species. The presence of this structure made all these samples have high ignition temperature. HIGHLIGHTS The tracer formulation contain iron, CaCO3 and polyvinyl chloride Iron fuel influences the thermal stability of tracer material The tracer composition emits orange-color start from 587 to 594 nm wavelength The highest spectrum intensity found at composition with containing greatest iron fuel GRAPHICAL ABSTRACT

Integrative analysis of the metabolome and transcriptome provides insights into the mechanisms of anthocyanins and proanthocyanidins biosynthesis in Trifolium repens

Anthocyanin and proanthocyanidin (PA) are plant natural products beneficial to human and livestock health. In particular, the legume forage with proper PA contents can prevent lethal pasture bloat in ruminant animals. To study the mechanism underlying anthocyanin and PA biosynthesis in legume forages, comparative transcriptomics and metabolomics analyses were performed with ‘Purple’ and ‘Haifa’ white clovers. Metabolic analyses revealed that pelargonidin may be the most important source of color in ‘Purple’. Cyanidin-3-O-(6''-O-p-coumaroyl)-glucoside, petunidin-3-O-(6''-O-p-coumaroyl)-rutinoside, and delphinidin-3-O-rutinoside-7-O-glucoside might contribute to PA biosynthesis. Additionally, 67 differentially expressed genes in anthocyanin and PA biosynthetic pathways were discovered between ‘Purple’ and ‘Haifa’. Among them, DFR (dihydroflavonol-4-reductase), LDOX/ANS (leucoanthocyanidin oxygenase/anthocyanidin synthase), (leucoanthocyanidin reductase), ANR (anthocyanidin reductase), and UFGT (UDPglucose:flavonoid-3-O-glucosyltransferase) may be key determinants of the differences in anthocyanin and PA biosynthesis. Finally, A hypothetical model of gene expression regulating the synthesis of PAs and anthocyanins in white clover was proposed, which could provide a molecular genetic basis for future candidate genes validation and breeding high-PA white clover cultivars.

Assessment of Colorimetric and Fastness Properties of Prangos Ferulacea (Jashir) Dyed Wool Yarns in Conjunction with Mixed Metal Mordant Combinations via Reflectance Spectroscopy

ABSTRACT Prangos ferulacea (Jashir) plant possesses various phytoconstituents such as coumarins, flavonoids, alkaloids, umbelliferon, and monoterpenes and has been used in traditional medicine. The presence of flavonoids in aerial parts of Prangos ferulacea necessities further examination of using them as a source of natural colorants for developing natural and beautiful shades on wool yarns. This will add one more new effective natural dye source and ease the dependency of the present-day textile industry on synthetic colorants. Simple adsorption of aqueous dye extract on the wool followed by evaluation of buildup properties using 28 different binary metal combinations as mordants were studied in this study. The dyeing was performed by exhaust dyeing method and dyed samples were analyzed through reflectance spectroscopy and analyzed in terms of color strength, CIEL*a*b*, and CIEL*c*ho values. Color characteristics were evaluated on a spectrophotometer under D65 illuminant and 10° standard observer. FT-IR and SEM analyses were performed to characterize P. ferulacea dyed wool yarns. The results showed that overall 29 different shades having very good to excellent fastness properties were produced by the use of different metallic salt combinations in natural dyeing of wool yarns using aerial parts of P. ferulacea as a source of natural dye.

Considerations When Brewing with Fruit Juices: A Review and Case Study Using Peaches

Beer is traditionally brewed using barley, hops, water, and yeast. Historically, fruit has been utilized in brewing operations as a source of carbohydrates, color, and/or flavor. This practice has been increasing in recent years due to economic and market factors. While many scientific studies have shown that it is both possible and desirable to include fruits in brewing operations, there is little research published on how to properly evaluate their potential for use in brewing. This review aims to introduce and discuss the ways in which fermented products are impacted by the addition of fruit with respect to the following characteristics of the fruit and final product: sugars, volatiles, color, product identity, and microbial factors. To support this review, a case study is included in which peaches were evaluated for potential use as a fruit additive in a commercial brewing application. The peach juice, pre-addition beer, and final product were assessed based upon processing characteristics, sugar content and composition, color, volatile profile, and economic suitability for various applications in fermented beverages. This paper details the methods used to evaluate fruit as a guide for considering fruit as an addition to brewing formulations.

Phycocyanin-rich water-in-oil-in-water (W1/O/W2) double emulsion with nanosized particles: Improved color stability against light exposure

Acidic environments and light exposure have been known to have detrimental effects on phycocyanin (PC), a spirulina-derived chromoprotein popular among food and pharmaceutical manufacturers. We developed a water-in-oil-in-water (W1/O/W2) double emulsion system for mitigating the discoloration and precipitation issues of PC at pH 3.0 and under light exposure. The nanostructured (∼170 nm) W1/O/W2 emulsion droplets were obtained under the combined efficacy of multiple stabilizing components. Glycerol (40 wt%) in the internal aqueous phase acted as both the protein stabilizer and thickener. Fine droplet size, optical clearness, and thermodynamic stability were obtained using polyglycerol polyricinoleate (PGPR, 4 wt%) as the lipophilic emulsifier and Tween 20 (8 wt%) as the hydrophilic emulsifier. The mechanical robustness of droplets withstood multiple emulsification steps by high pressure homogenization, an efficient, high energy technology amenable to industrial-scale productions. Lipid oxidation was suppressed by using medium-chain triglyceride coconut oil and multiple antioxidants, which offered photoprotection on the encapsulated PC against oxidative damage induced by UV irradiation. The optimized PC-rich W1/O/W2 emulsion exhibited high PC loading capacity and long-term physical stability without leakage, phase separation, and retained the vivid blue color with only slight turbidity. Overall, our PC-rich W1/O/W2 double emulsion system demonstrated good thermodynamical, mechanical, and photooxidative stabilities against the acidic and light storage conditions that are commonly used during food processing, making PC a widely applicable natural colorant and protein source in foods.

Journey of natural pigments from ancient antiquity to present: Insights on sustainable development

This review discusses the use of natural colours in artwork, textile, culture etc. throughout the historical time and their prospective future. The colourful artworks play an important role, as pigment makes paintings vibrant and portrays symbolic meaning of human cultures throughout the world. In primordial times, only natural pigments isolated from different sources (like plants, animals) and minerals were used. From late nineteenth century, the extensive use of synthetic colorants started, which were proved to be hazardous for the environment. In recent times, natural colorants from pigmented bacteria becomes a promising source of eco-friendly colours in terms of sustainable development.

An oxide-based heterojunction optoelectronic synaptic device with wideband and rapid response performance

• The device has a wideband (520∼1550 nm) and high sensitive response to light spike • Our device has a rapid response time of 2 ms and presents a stable performance • The synaptic device has the functions of color and light source direction recognition With the rapid development of science and technology, the emergence of new application scenarios, such as robots, driverless vehicles and smart city, puts forward high requirements for artificial visual systems. Optoelectronic synaptic devices have attracted much attention due to their advantages in sensing, memory and computing integration. In this work, via band structure engineering and heterostructure designing, a heterojunction optoelectronic synaptic device based on Cu doped with n-type SrTiO 3 (Cu:STO) film combined with p-type CuAlO 2 (CAO) thin film was fabricated. It is found surprisingly that the optoelectronic device based on Cu:STO/CAO p-n heterojunction exhibits a rapid response of 2 ms, and that it has a wideband response from visible to near-infrared (NIR) region. Additionally, a series of important synaptic functions, including excitatory postsynaptic current (EPSC), paired-pulse facilitation (PPF), short-term potentiation (STP) to long-term potentiation (LTP) transition, learning experience behavior and image sharpening, have been successfully simulated on the device. More importantly, the performance of the device remains still stable and reliable after several months which were stored at room temperature and atmospheric pressure. Based on these advantages, the optoelectronic synaptic devices demonstrated here provide great potential in the new generation of artificial visual systems.

Pengaruh Suhu dan Lama Penyimpanan Terhadap Stabilitas Warna dan Karakteristik Kolang-kaling dengan Penambahan Ekstrak Kayu Secang (Caesalpinia sappan L.)


 
 
 “Kolang-kaling” is generally added with food coloring to make it look more attractive, one source of natural color that is safe for consumed comes from sappan wood. This study aimed to determine the effect of temperature and storage time on color stability and characteristics of “kolang-kaling” with the addition of extract sappan wood and to get the exact temperature and storage time to the maintenance color stability and the best characteristics of “kolang-kaling” with the addition of extract sappan wood. The experimental design used was a factorial randomized block design (RBD) with 2 factors. The first factor was temperature which consists of 3 levels (refrigerator temperature, room temperature and 400C). The second factor was the time of storage which consists of 4 levels (1 days, 3 days, 5 days, and 7 days). The treatment was repeated 2 times in order to obtain 24 experimental units. The data obtained were analyzed using analysis of variance and if the treatment had an significant effect on the test parameters, then continued with the Duncan Multiple Range Test (DMRT). The results showed that interaction of the temperature and storage time had a very significant effect on color intensity, total anthocyanin, hedonic of color, hedonic of aroma, hedonic of texture, overall acceptance, scoring of color, scoring of aroma, and scoring of texture. Refrigerator temperature and storage for 1 days was the best treatment to maintain the colorant stability and characteristic of the “kolang-kaling” extract sappan wood with the color intensity of 0.70, value L* 23.8, a* 47.4, b* 57.8, total anthocyanin 10.79 mg/100g, pH 6.0, antioxidant activity 77,0%, also sensory evaluation color was red and liked, aroma was typical of “kolang-kaling” and liked, texture was slightly chewy and liked, and overall acceptance was liked.
 
 

Amaranth as a natural food colorant source: Survey of germplasm and optimization of extraction methods for betalain pigments.

Growing consumer demands for healthier foods have evoked trends in the food industry to replace synthetically produced colorants with naturally derived alternatives. Anthocyanins currently comprise the bulk of the natural colorant market, but betalains offer advantages where anthocyanins have limits. Amaranthus species are appealing betalain sources given their extensive pigmentation patterns and recognized food status around the world. An advantage of amaranths as natural food colorants is that, when grown as leafy vegetables, water extracts would be compliant with U.S. Food and Drug Administration guidelines as “vegetable juice” colorants. Thus, we developed a methodology based on U.S. FDA guidelines to investigate betalain diversity among forty-eight amaranth accessions grown as leafy vegetables. Total betacyanin concentrations ranged from 4.7 to 478.8 mg/100 g dry weight, with amaranthin and isoamaranthin identified as major constituents. Our findings will guide future research on amaranths to determine economic viability and suitability for growing natural colorant markets.

Composition, Color Stability and Antioxidant Properties of Betalain-Based Extracts from Bracts of Bougainvillea.

Betalains in bracts of Bougainvillea are of great application potential as natural food colorants and antioxidants. This study explored the color, spectra, composition, storage stability, and antioxidant properties of betalain-based Bougainvillea bracts extracts (BBEs) to verify their application value. The results showed that Bougainvillea bract color variance is due to varied contents and proportions of betacyanins (Bc) and betaxanthins (Bx). Bc or Bx alone determined hues of purple or yellow, respectively; the co-existence of Bc and Bx would produce varied hues of red. BBEs showed bright color and good antioxidant properties under a wide pH range. The pH range of 5–6 was optimal for the highest color stability, and pHs 3–8 were optimal for stronger antioxidants. Bc mainly underwent color fading during storage, while Bx easily produced dark precipitates or melanism under strong acidic (pH < 4) or alkaline conditions (pH > 8). However, Bougainvillea Bx showed 3–4 times higher antioxidant ability than Bc. Different considerations for Bc and Bx are needed for varied application purposes. The purple bracts containing only Bc would be more suitable as colorant sources, while additional Bx can bring enhancement of antioxidant ability and richness of Bougainvillea extract color.

Green InP-based quantum dots and electroluminescent light-emitting diodes

With the advancement toward commercialization of quantum dots (QDs) in the field of lighting and display, improving the performance of Cd-free QDs and related quantum dot light-emitting diodes (QLEDs) becomes necessary. Thus far, the performance of ZnTeSe- and InP-based blue and red QLEDs has been significantly improved by optimizing QDs emitting materials and device structure. However, as one of the three primary color sources, the performance of green InP-based QLEDs still lags behind that of blue and red Cd-free QLEDs. Herein, this review discusses the latest progress of green InP-based emitting materials and corresponding QLEDs, covering the engineering of InP core, the optimization of nanostructure and surface ligands of core/shell QDs, as well as the majorization of device architecture and carrier transport materials. Finally, some challenges and possible development directions of green InP-based QDs and related QLEDs are also identified, which may speed up the commercialization process of Cd-free QDs and corresponding QLEDs.

Automatic coloration of pattern based on color parsing of Sung porcelain

In order to improve the coloration efficiency of fashion design, an automatic color matching mechanism based on adaptive color clustering of image scenes is proposed for clothing patterns. Taking images of Sung porcelain as an example, 300 porcelain images from six different kilns were collected as testing samples. The porcelain area of each sample image was detected by image segmentation and denoising. The bipartite K-means clustering algorithm was utilized to adaptively extract the main colors of each sample. Also, the secondary clustering was carried out to obtain the main color values, proportions and co-occurrence ratios of each kiln’s image. A dynamic color matching mechanism integrating the number of color clusters, co-occurrence ratio, and structure characteristics of the target pattern, was designed and automatic color parsing and matching software was developed. The experiment results show that the color matching control parameters, source images, pattern shape, and other factors affect the main color selection sequence and the final matching effect. The time consumed for single sample color extraction and pattern automatic color matching are all less than 1 s, which can quickly realize the pattern color migration based on image scenes and further provide auxiliary decision-making for clothing pattern color design.

Image Analysis as a Tool for Estimation of Red Peppers’ Color

Red pepper is an excellent source of natural red color. The estimation of color is of great importance, as it is being used for grading red peppers to suit various applications in the food industry. A novel method for quick and easy determination of the color of red peppers by analyzing the color images obtained from a flatbed scanner was developed and validated. ImageJ software was used for measuring the RGB values of the images and the RGB values thus obtained were converted into the industrially accepted American Spice Trade Association (ASTA) color values in red peppers by using an empirical formula. The results were compared with color values obtained through ASTA chemical analytical method. The developed image analysis method was used for the analysis of red peppers with color values ranging from 15 to 154 ASTA units. The image analysis method showed good agreement with the chemical method for color values ranging from 40 to 140 ASTA units. The new method is also fast and easy to adopt and is deemed useful in the field, of processing and storage facilities, where access to sophisticated instrumentation for color estimation and color stability studies is limited.

A comparison between Spain and Japan with respect to the color, expected taste scale, and sustainability of strawberries: A choice experiment

In this study, the consumer value of strawberries in Spain and Japan based on sensory output and sustainable input attributes was investigated using a choice experiment. The choice set consisted of five attributes—price, color, taste, cultivation method, and energy source for greenhouse cultivation. This study recruited 1,000 respondents each in Spain and Japan to complete an online survey.Japanese respondents preferred strawberries that were red, sweet, organic, cultivated with solar or woody biomass-generated power, and cheap. In addition to these attributes, Spanish respondents preferred less sour strawberries. Spanish respondents exhibited a greater willingness-to-pay (WTP) for both organic and renewable energy inputs than Japanese respondents. For both nationalities, the WTP for renewable energy was higher than that for the taste scale attribute but lower than the color attribute. Spain had a higher WTP for solar and woody biomass energies than Japan. There was no significant difference in the WTP for white and pink colored strawberries between the two. Spain had a higher WTP for organic cultivation than Japan. In both countries, consumers were more averse to the pink strawberry when the cultivation used solar energy rather than kerosene. In both countries, there was an additive effect for woody biomass and sweetness, but a moderate effect for sour taste.These results imply that renewable energy input has a significant effect on consumer choice for strawberries without tasting. Thus, these results should motivate strawberry farmers to cultivate strawberries using renewable energy in greenhouses to help reduce the effects of climate change; thereby, increasing the value of strawberries.

Mathematical modeling of infrared drying of red pitaya pulp (Stenocereus queretaroensis) for potential use of its betalains

AbstractRed pitaya fruit has an important concentration of betalains (68.7 mg/100 g fresh sample) that potentially can be used as natural colorants for food, textiles, dye‐sensitized solar cells, etc. Nevertheless, this fruit has a short shelf life. To overcome this problem and to take advantage of their varied and attractive colors, pitayas can be infrared dried. In this work, we evaluated the kinetics of infrared drying of red pitaya pulp in the temperature range of 40–70°C. The drying rate was found to increase with temperature. The time required to diminish moisture content of red pitaya pulp from 80.5% to around 0.1%–0.3% (dry basis) decreased from 625 min at 40 to 240 min at 70°C. The experimental drying data were fitted to nine empirical drying models reported in literature and to one new model herein proposed. Based on statistical criteria, the proposed model was found the best for characterizing drying behavior of red pitaya pulp for the whole range of temperature. Effective moisture diffusivity was moisture content‐dependent, the average values for diffusivity coefficients at each drying temperature were derived from Fick's law and varied from 0.98–4.43 × 10−9 m2/s over the temperature range. Activation energy for moisture diffusion in red pitaya pulp was determined as 42.89 kJ/mol. Best drying temperature was found to be at 70°C, where a higher betalain content and a faster drying process conditions were achieved.Practical applicationsBetalains can be used as healthy natural colorants for food, among others. A limitation for which pitayas have not been exploited as a source of colorants is because of their short shelf life. Due to the important concentration of betalains present in this fruit, it is highly desirable to have methodologies that allow access to their use. To overcome this problem and to take advantage of their varied and attractive colors, red pitaya pulp was infrared dried for its study. Herein the proposed model exhibited an excellent fit to the red pitaya pulp drying process. The commercial exploitation of pitayas as an alternative source of natural colorant betalains may not only provide a wider color spectrum than red beetroot, but also contribute to the sustainable development of the usually underdeveloped semiarid regions.

The Impact of the Fermentation Method on the Pigment Content in Pickled Beetroot and Red Bell Pepper Juices and Freeze-Dried Powders

The beetroot and red bell pepper are vegetables rich in active ingredients, and their potential for health benefits are crucial. Both presented raw materials are rich in natural pigments, but are unstable and seasonal; thus, it was decided to take steps to extend their durability. Lactic fermentation has been recognized as a food preservation method, requiring minimal resources. The activities undertaken were also aimed at creating a new product with a coloring and probiotic potential. For this reason, the study aimed to evaluate the impact of the method of fermentation on the content of active compounds (pigments) in pickled juices and freeze-dried powders. The lactic acid fermentation guided in two ways. The second step of the research was to obtain powders in the freeze-drying process. For fermentation, Levilactobacillus brevis and Limosilactobacillus fermentum were used. In juices and powders, pigments, color, and dry matter were tested. In this research, no differences in fermented juice pigment contents were seen; however, the color coefficient differed in raw juices. The freeze-drying process resulted in lowering the pigment content, and increasing dry matter and good storage conditions (glass transition temperatures 48–66 °C). The selection of vegetable methods suggested the use of fermentation and mixing it with a marinade (higher pigments and lactic acid bacteria content). All powders were stable and can be used as a colorant source, whereas for probiotic properties, a higher number of bacteria is needed.