Advances in the preparation, stability, metabolism, and physiological roles of anthocyanins: A review
Q Li, F Zhang, Z Wang, Y Feng, Y Han - Foods, 2023 - mdpi.com
Anthocyanins are natural flavonoid polyphenolic compounds widely found in fruits and
vegetables. They exhibit antioxidant properties and prophylactic effects in the immune and …
vegetables. They exhibit antioxidant properties and prophylactic effects in the immune and …
Unveiling the multifaceted world of anthocyanins: Biosynthesis pathway, natural sources, extraction methods, copigmentation, encapsulation techniques, and future …
Numerous datasets regarding anthocyanins have been noted elsewhere. These previous
studies emphasized that all processes must be carried out meticulously from the source …
studies emphasized that all processes must be carried out meticulously from the source …
Construction of nanoparticles from blueberry anthocyanins-lecithin/gum Arabic improves lipid droplet accumulation and gut microbiota disturbance in HFD-induced …
Z Cheng, W Wei, Y Chen, A Xu, Y Wang, B Li - International Journal of …, 2024 - Elsevier
The digestive instability of anthocyanins (ACNs) limits their application in food nutrition,
especially precision nutrition. Blueberry ACNs-loaded nanoparticles (Lipo/GA-ACNs NPs) …
especially precision nutrition. Blueberry ACNs-loaded nanoparticles (Lipo/GA-ACNs NPs) …
[HTML][HTML] Natural pigments from food wastes: new approaches for the extraction and encapsulation
P Cazón, AS Silva - Current Opinion in Green and Sustainable Chemistry, 2024 - Elsevier
A challenge for the future is the valorization of food waste to obtain a plethora of food
additives, chemicals, biodegradable polymers, materials, and energy, with the overarching …
additives, chemicals, biodegradable polymers, materials, and energy, with the overarching …
Synthesis and applications of chitosan derivatives in food preservation-A review
Food spoilage is a global problem nowadays that requires food preservation during storage.
Food spoils every year and becomes inedible causing a shortage of food. We are focused …
Food spoils every year and becomes inedible causing a shortage of food. We are focused …
Black rice anthocyanins nanoparticles based on bovine serum albumin and hyaluronic acid: Preparation, characterization, absorption and intestinal barrier function …
M Zhang, N Zhou, L Zhao, L Zhao - International Journal of Biological …, 2024 - Elsevier
Black rice anthocyanins (BRA) nanoparticles (NPs) were prepared using hyaluronic acid
(HA), oxidized hyaluronic acid (OHA) and bovine serum albumin (BSA) to enhance the …
(HA), oxidized hyaluronic acid (OHA) and bovine serum albumin (BSA) to enhance the …