Anthocyanins are natural colorants receiving increasing interests from food industry due to
their variety of colors and health benefits. However, the instability of anthocyanins against …

Anthocyanins (ACNs) have attracted considerable attention for their potential to modulate
the immune system. Research has revealed their antioxidant and anti-inflammatory …

Rubus species holds promise as a valuable source of polyphenols and bioactive
compounds, offering significant potential as functional food ingredients with both …

The current growing attractiveness of natural dyes around the world is a consequence of the
increasing rejection of synthetic dyes whose use is increasingly criticized. The great interest …

The present study focused on the development of gel-based capsules from sodium alginate
and the fresh juice from different berries: chokeberry, sea buckthorn, and blueberry …

The aim of the present study is to evaluate the antioxidant properties of wild blackberry fruits
as well as their possible use in powdered form as a functional ingredient. For this …

Anthocyanins (ACNs) are water-soluble pigments in various fruits and vegetables known for
their high antioxidant activity. They are used as natural food colorants and preservatives and …

The aim of this work was to develop ingredients from elderberry pomace (EP) analysing the
effect of different drying methods (conventional air‐drying (C), freeze‐drying (F), and …

The objective of this study is to assess the proximate chemical composition, and the physical
and techno-functional properties of blackberry pomace from different cultivars …

Hibiscus (Hibiscus sabidariffa L.) is a flower known for its amount of anthocyanins that can
be used as a natural dye for food application. The objective of this paper was to perform two …