Anthocyanins are secondary metabolites and water-soluble pigments belonging to the
phenolic group, with important functions in nature such as seed dispersal, pollination and …

Red cabbage anthocyanins are of great interest as natural food colorants in the food
industry; as they represent the color over a broad range of pH-values compared to …

Color is the first attribute that influences the acceptance of foods as they become more
attractive to consumers when they are more intense and uniform. In recent years, the interest …

In recent years, the replacement of synthetic colorants with natural ones has attracted
increasing consumers' and market interest. Natural colorants include different groups of …

Antosianin merupakan senyawa turunan polifenol yang keberadaannya sangat melimpah di
alam dengan keanekaragaman dalam berbagai jenis tumbuhan dan memiliki banyak fungsi …

Lifestyles have changed the eating norm of people leading to chronic and degenerative
maladies. In fact, prevailing use of highly processed and convenient-to-eat foods have …

Polyphenol oxidase (PPO) is thought to be a threat to the food industry because it initiates
the browning reaction during fruit and vegetables processing. Therefore, thermal and non …

In recent years, traditional high‐temperature food processing is continuously being replaced
by nonthermal processes. Nonthermal processes have a positive effect on food quality …

In this work, various concepts and features of anthocyanins have been comprehensively
reviewed, taking the benefits of the scientific publications released mainly within the last five …

Background Conventional thermal processing technologies for pasteurization and
sterilization of fruit juices have been used for ensuring microbiological safety and enzyme …