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 the phenolic compounds responsible for coloring pigments in fruits and
vegetables. Anthocyanins offer a wide range of health benefits to human health. Their scope …

Background As a category of natural colourants, anthocyanins are abundant in purple-
fleshed sweet potato (PFSP). Recently, anthocyanins from PFSP are proven to have multiple …

Anthocyanins are widespread and biologically active water-soluble phenolic pigments
responsible for a wide range of vivid colours, from red (acidic conditions) to purplish blue …

Anthocyanins are bioactive compounds belonging to the flavonoid class which are
commonly applied in foods due to their attractive color and health-promoting benefits …

Pigments have become a very important part of food research, not only adding sensory
properties to food, but also providing functional properties to the food system. In this paper …

The kinetics and thermodynamics of the pH-dependent reversible and irreversible
processes leading to color fading of pelargonidin-3-O-glucoside, peonidin-3-O-glucoside …

Ipomoea batatas (L.) Lam is a dicotyledonous plant originally from tropical regions, with
China and Spain acting as the main producers from outside and within the EU, respectively …

Over the years, anthocyanins have emerged as one of the most enthralling groups of natural
phenolic compounds and more than 700 distinct structures have already been identified …

Anthocyanins with catechol (cyanidin) or pyrogallol (delphinidin) moieties on the B-ring are
known to chelate metals, resulting in bluing effects, mainly at pH≤ 6. Metal interaction with …