Anthocyanins: Factors affecting their stability and degradation
B Enaru, G Drețcanu, TD Pop, A Stǎnilǎ… - Antioxidants, 2021 - mdpi.com
Anthocyanins are secondary metabolites and water-soluble pigments belonging to the
phenolic group, with important functions in nature such as seed dispersal, pollination and …
phenolic group, with important functions in nature such as seed dispersal, pollination and …
Red cabbage anthocyanins: Stability, extraction, biological activities and applications in food systems
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 …
industry; as they represent the color over a broad range of pH-values compared to …
Natural pigments of plant origin: Classification, extraction and application in foods
A Rodríguez-Mena, LA Ochoa-Martínez… - Food Chemistry, 2023 - Elsevier
Color is the first attribute that influences the acceptance of foods as they become more
attractive to consumers when they are more intense and uniform. In recent years, the interest …
attractive to consumers when they are more intense and uniform. In recent years, the interest …
Sources, stability, encapsulation and application of natural pigments in foods
In recent years, the replacement of synthetic colorants with natural ones has attracted
increasing consumers' and market interest. Natural colorants include different groups of …
increasing consumers' and market interest. Natural colorants include different groups of …
Anthocyanins: Metabolic digestion, bioavailability, therapeutic effects, current pharmaceutical/industrial use, and innovation potential
In this work, various concepts and features of anthocyanins have been comprehensively
reviewed, taking the benefits of the scientific publications released mainly within the last five …
reviewed, taking the benefits of the scientific publications released mainly within the last five …
Effect of novel technologies on polyphenols during food processing
Lifestyles have changed the eating norm of people leading to chronic and degenerative
maladies. In fact, prevailing use of highly processed and convenient-to-eat foods have …
maladies. In fact, prevailing use of highly processed and convenient-to-eat foods have …
Soft, environmentally degradable microfluidic devices for measurement of sweat rate and total sweat loss and for colorimetric analysis of sweat biomarkers
Advanced capabilities in noninvasive, in situ monitoring of parameters related to sweat
serve as the basis for obtaining real‐time insights into human physiological state, health …
serve as the basis for obtaining real‐time insights into human physiological state, health …
Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing
Polyphenol oxidase (PPO) is thought to be a threat to the food industry because it initiates
the browning reaction during fruit and vegetables processing. Therefore, thermal and non …
the browning reaction during fruit and vegetables processing. Therefore, thermal and non …
Effect of cold plasma on different polyphenol compounds: A review
Thermal processing has been predominantly used in the food industry to improve food
safety and shelf life. However, heat treatment induces detrimental effects like cooked flavor …
safety and shelf life. However, heat treatment induces detrimental effects like cooked flavor …
[HTML][HTML] Nanocarriers based on polysaccharides for improving the stability and bioavailability of anthocyanins: A review
Y Yuan, Q Fan, X Xu, O Wang, L Zhao… - … Polymer Technologies and …, 2023 - Elsevier
Anthocyanins have good health benefits, but their poor stability limits their use in the food
industry. Increasing the stability of ACNs is necessary to facilitate their absorption …
industry. Increasing the stability of ACNs is necessary to facilitate their absorption …