Agro-foodindustries generate colossal amounts of non-edible waste and by-products, easily
accessible as raw materials for up-cycling active phytochemicals. Phenolic compounds are …

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

The aim of this review is to provide comprehensive information about non-thermal
technologies applied in fruit and vegetables (F&V) by-products to enhance their …

Anthocyanins are mainly purple-coloured phenolic compounds of plant origin that as
secondary metabolites are important in plant survival. Understanding their health benefits in …

In Colombia, about 34% of the food available in the country is lost or discarded. Recent
studies reveal that one of the main reasons why Colombians discard food is because they …

Huge amounts of non-edible by-products could be generated from fruit industrial processes.
They consist mainly of peels together with low amounts of pulp and seeds. These by …

In recent years, several steps forward have been made toward a more sustainable approach
for the extraction of bioactive compounds from plant materials based on the application of …

Anthocyanins are high-value compounds, and their use as functional foods and their natural
colorant have potential health benefits. Anthocyanins seem to possess antioxidant …

Blueberry is the source of a variety of bioactive substances, including phenolic compounds,
such as anthocyanins, pterostilbene, phenolic acids, etc. Several studies have revealed that …

The current trend of shifting to food naturalness has prompted food industries to switch from
synthetic to natural colorants. Concurrently, there is a spike in interest concerning the …