J Agric Food Chem July 2014 PMID 24930897

Nature's palette: the search for natural blue colorants.

Andrew G Newsome, Catherine A Culver, Richard B van Breemen

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Mentions

Peak: 10 in Nov 2019

across 3 sources since Nov 2019

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674,017

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17,814

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Nov 2019 – May 2021

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AI synopsis

What people are saying

Several comments highlight specific chemical compounds, such as variegatic acid, which indicates a technical and scientific interest. The tone is somewhat analytical, with users focused on chemical properties rather than broader implications, contributing to moderate interest and engagement levels.

AgreementNeither agree nor disagree

The posts seem to focus more on specific chemical details and personal reactions rather than outright agreement or disagreement with the publication.

InterestModerate interest

While the discussion’s technical nature suggests moderate curiosity, it doesn't indicate high enthusiasm for the broader implications.

EngagementNeutral engagement

The comments reflect some depth, such as mentioning specific compounds like variegatic acid, but lack extensive elaboration or broader discussion.

ImpactNeutral impact

The exchanges appear more informational and niche-specific, without evidence that they are influencing wider opinions or practices.

Abstract in brief

The food and beverage industry is actively looking for more natural blue colorants to expand their options.
Most research has focused on blue compounds from fruits and vegetables, with less attention on sources like bacteria and fungi.
The review identifies seven structural classes of natural blue compounds from various sources, discusses their potential as food additives, and examines why blue metabolites are relatively rare in nature.

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All mentions

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