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 antioxidants are widely distributed in food and medicinal plants. These natural
antioxidants, especially polyphenols and carotenoids, exhibit a wide range of biological …

Several studies have demonstrated the feasibility of pulsed electric fields (PEF) for different
applications in food industry. PEF technology is therefore a valuable tool that can improve …

Coloring compounds are widely applied to manufacturing foods and beverages. The
worldwide food market is replacing artificial colorants with natural alternatives, given the …

Anthocyanins are naturally occurring molecules belonging to the flavonoid class
characterized by the presence of chromophores. Apart from their well‐known antioxidant …

Anthocyanins have gathered the attention of the scientific community mostly due to their vast
range of possible applications. They have been the center point of the research in many …

Extraction is a separation technique for bioactive compounds from food samples that are
used as an active ingredient in pharmaceutical, and food manufacturing industries. There is …

Pulsed electric field (PEF) is a novel non-thermal technology that has recently attracted the
attention of meat scientists and technologists due to its ability to modify membrane structure …

Emerging extraction techniques, including pulsed electric field (PEF) and ultrasound (US),
are attracting considerable interest in the recovery of bioactives. Though, limited work has …

Vegetables are essential protective diet ingredients that supply ample amounts of minerals,
vitamins, carbohydrates, proteins, dietary fiber, and various nutraceutical compounds for …