Anthocyanins are natural pigments that produce health benefits and are frequently used in
food processing. However, the instability of anthocyanins causes them to degrade and fade …

Anthocyanins are an important group of phenolic compounds responsible for pigmentation
in several plants, and regular consumption is associated with a reduced risk of several …

Anthocyanins, the red-orange to blue-violet colorants present in fruits, vegetables, and
tubers, have antidiabetic properties expressed via modulating energy metabolism …

Agrivoltaic (AV) is a new concept integrating both the production of agricultural crops and
electric power on the same land area through the installation of photovoltaic panels some …

This study aimed to explore the enhancive effects of butterfly pea flower (BF) extracts on
metabolic and immune homeostasis in a low-grade inflammation mouse model. The BF …

Anthocyanins have attracted a lot of attention in the fields of natural pigments, food
packaging, and functional foods due to their color, antioxidant, and nutraceutical properties …

This study aimed to evaluate the thermal stability of anthocyanins extracted from blackberry
(Rubus spp.) and nanoencapsulated in a pectin-based structure associated with lysozyme …

Color of a food is one of the major factors influencing its acceptance by consumers. At
presently synthetic dyes are the most commonly used food colorant in food industry by …

Anthocyanins have been shown to have prebiotic properties. This study investigated the
impact of nonacylated anthocyanins and acylated anthocyanins on fecal and cecal …

Berries, as the best dietary sources for human health, are rich in anthocyanins, vitamins,
fiber, polyphenols, essential amino acids, and other ingredients. Anthocyanins are one of …