Abstract Background Sweet potatoes (Ipomoea batatas [L.] Lam) have become a trending
research topic in recent years due to their special nutritional and functional properties. The …

Gastro-retentive carriers have recently been used to improve the quality of biologically active
components and their controlled-release. Anthocyanins are biologically active compounds …

The present study evaluates the effect of purple potato (PP) powder and citric acid (CA) on
the regulation of the colour change of 3D (three-dimensional) printed mackerel mince …

Anthocyanins are water-soluble flavonoid that gives a purplish-blue colour to black glutinous
rice. Anthocyanins can be degraded by high temperature (> 65 C), oxygen, and light during …

This study aims to develop purple-coloured polymeric coatings using natural anthocyanin
and desoxyanthocianidins (3-DXA) colourants for application to chocolate almonds. The …

Banana ripeness is generally determined based on physical attributes, such as skin color;
however, it is considered subjective because it depends on individual factors and lighting …

In this work, AgNPs were synthesized using an anthocyanin extract from Peruvian purple
potato INIA 328—Kulli papa. The anthocyanin extract was obtained through a conventional …

The influence of temperature, extraction time and solvent ratio on the anthocyanin content
extracted from Peruvian purple potatoes INIA 328–KULLI were investigated using …

This research aimed to evaluate the chemical composition, techno-functional properties, and
antioxidants of the mixtures of blue corn flour (Zea mays L.)(BCF) and purple sweet potato …

This study aimed to determine the optimum extraction condition of anthocyanin, flavonoid,
total phenolic content, and antioxidant activity of Jeliteng varieties black rice using the heat …