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      <JournalTitle>Emergent Life Sciences Research</JournalTitle>
      <PISSN>2395-6658 (</PISSN>
      <EISSN>) 2395-664X (Print)</EISSN>
      <ArticleType>Research Article</ArticleType>
      <ArticleTitle>Stability analysis of nano-dispersed food bio-colour extracted from coconut milk as a substrate by using yeast (Xanthophyllomyces dendrorus)</ArticleTitle>
      <Abstract>Food color plays prominent role in sensory evaluation of any food materials, because of this they affects uniqueness, desirability and palatability of food. Properties such as an easy synthesis and cost effectiveness made synthetic colors to use more in different kinds of food. Many synthetic dyes have been causing several adverse effects and toxic diseases includes Attention Deficit Hyperactivity Disorder (ADHD), hyper-allergenicity, food allergies, depression, headaches, carcinogenicity, migraines, and other toxicological issues like issues related to children behavior. This has been a driving force for many food technologists all over the world to show interest in replacing the synthetic colors with natural colorants as per the market demand as well as clean label product promotion. Biocolors are not only color the foods but also have medical and therapeutic effects. They are derived from natural sources includes plants, animals, algae, fungi, and insects that can impart certain colour to foods. Microorganisms are classified as a highly significant source for biocolour production due to their merits like durability, availability, labour, cost effectiveness, productivity, and simple downstream processing in comparison with plants. Coconut milk was used as substrate for biocolour preparation by using yeast( Xanthophyllomyces dendrorus),  where maximum  biomass yield 5.15±0.096 g/L , extracted colour (astaxanthin) yield 0.84±0.024 g/L and maximum  nano-dispersed color yield 0.83±0.024g shows efficiency more than 90% was produced. The Nano-dispersed color incubated under condition includes varied light intensities or conditions, different pH and different temperature were observed with degradation of biocolour with p</Abstract>
      <Keywords>Biocolour, Yeast ( Xanthophyllomyces dendrorus), Carotenoids, Astaxanthin, Nano-dispersed biocolour (Astaxanthin).</Keywords>
        <Abstract>https://www.emergentresearch.org/ubijournal-v1copy/journals/abstract.php?article_id=14282&amp;title=Stability analysis of nano-dispersed food bio-colour extracted from coconut milk as a substrate by using yeast (Xanthophyllomyces dendrorus)</Abstract>