Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins
Copigmentation and encapsulation are the two most commonly used techniques for
anthocyanin stabilization. However, each of these techniques by itself suffers from many …
anthocyanin stabilization. However, each of these techniques by itself suffers from many …
[HTML][HTML] Copigmentation and stabilization of anthocyanins using organic molecules and encapsulation techniques
Natural colorants/pigments such as anthocyanins, carotenoids, betalains, and chlorophylls
have been generally used in the food industry as coloring agents. However, there are …
have been generally used in the food industry as coloring agents. However, there are …
A comprehensive review on innovative and advanced stabilization approaches of anthocyanin by modifying structure and controlling environmental factors
Anthocyanins are pigments abundant in fruits and vegetables, and commonly applied in
foods due to attractive colour and health-promoting benefits. However, instability of …
foods due to attractive colour and health-promoting benefits. However, instability of …
Recent advances in stability improvement of anthocyanins by efficient methods and its application in food intelligent packaging: A review
R Tang, Y He, K Fan - Food Bioscience, 2023 - Elsevier
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 …
food processing. However, the instability of anthocyanins causes them to degrade and fade …
Anthocyanin stabilization by chitosan-chondroitin sulfate polyelectrolyte complexation integrating catechin co-pigmentation
The thermochemical instability of anthocyanins (ATC) presents a challenge to their
utilization as natural colorants in many food systems. This is addressed herein with the …
utilization as natural colorants in many food systems. This is addressed herein with the …
Anthocyanins: New techniques and challenges in microencapsulation
Anthocyanins are a bioactive compound belonging to the flavonoid classthatis present in
human nutrition through plant-based foods. Due to their antioxidant properties, several …
human nutrition through plant-based foods. Due to their antioxidant properties, several …
Natural pigments: stabilization methods of anthocyanins for food applications
R Cortez, DA Luna‐Vital, D Margulis… - … Reviews in Food …, 2017 - Wiley Online Library
The production of natural food pigments continues to grow worldwide. The global market is
expected to grow at a compound annual growth rate of 6.22%, by revenue, over the period …
expected to grow at a compound annual growth rate of 6.22%, by revenue, over the period …
[HTML][HTML] The encapsulation of anthocyanins from berry-type fruits. Trends in foods
P Robert, C Fredes - Molecules, 2015 - mdpi.com
During the last decade, many berry-type fruits have been recognised as good sources of
anthocyanins. Nevertheless, the use of anthocyanins in the development of food colourants …
anthocyanins. Nevertheless, the use of anthocyanins in the development of food colourants …
Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives
TKO Rosales, JP Fabi - Colloids and Surfaces B: Biointerfaces, 2022 - Elsevier
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 …
in several plants, and regular consumption is associated with a reduced risk of several …
Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview
Phenolic compounds are part of the secondary metabolism of plants and are of great
importance for their survival in unfavourable environment. A class of phenolic compounds …
importance for their survival in unfavourable environment. A class of phenolic compounds …