In recent years, more attention has been paid to natural sources of antioxidants. Flavonoids
are natural substances synthesized in several parts of plants that exhibit a high antioxidant …

Flavylium compounds are a well-known family of pigments because they are prevalent in the
plant kingdom, contributing to colors over a wide range from shades of yellow-red to blue in …

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

Background The recent rise in awareness of safe food and changing consumer attitudes
have brought many innovations in packaging technology. Consumers are increasingly …

Anthocyanins are polyphenol compounds that render various hues of pink, red, purple, and
blue in flowers, vegetables, and fruits. Anthocyanins also play significant roles in plant …

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 …

Natural pigments, including carotenoids, flavonoids and anthocyanidins, determine the
attractive color of fruits. These natural pigments are essential secondary metabolites, which …

Background By-products of agricultural waste are now utilized in the food industry rather
than being thrown away. Onion is a spicy vegetable that is an everyday ingredient in most …

Extensive structure elucidation has revealed a remarkable diversity of structures for
carotenoids, anthocyanins, and betalains, the major natural pigments in plant-derived foods …

Worldwide, approaches inspired by the Circular Economy model have been increasing
steadily, generating new business opportunities such as the recovery of high‐added value …