Blueberry anthocyanins have received increasing attention for their remarkable antioxidant,
vision improvement, anti-inflammatory and cardiovascular disease prevention properties …

Cell wall polysaccharides (CPSs) and polyphenols are major constituents of the dietary fiber
complex in plant‐based foods. Their digestion (by gut microbiota) and bioefficacy depend …

Background Nowadays, consumers are more aware about what they eat and how it is
packaged. Food quality is of paramount importance and consumers are eager to be …

Polysaccharides and polyphenols coexist in many plant-based food products. Polyphenol–
polysaccharide interactions may affect the physicochemical, functional, and physiological …

The health benefits of anthocyanins are compromised by their chemical instability and
susceptibility to external stress. Researchers found that the interaction between …

Pectin, a major polysaccharide found in the cell walls of higher plants, plays major roles in
determining the physical and nutritional properties of fruit-and vegetable-based products. An …

Copigmentation and encapsulation are the two most commonly used techniques for
anthocyanin stabilization. However, each of these techniques by itself suffers from many …

Recently, due to the enhancement in consumer awareness of food safety, considerable
attention has been paid to intelligent packaging that displays the quality status of food …

Seafood spoilage could cause food waste and also serious foodborne disease because of
the specific organisms and their metabolites. Therefore, it is important to monitor their …

Tannins comprise a large group of polyphenols that can differ widely in chemical
composition and molecular weight. The use of tannins dates back to antiquity, but it is only in …