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 …

Plants are recognized as natural sources of antioxidants (eg, polyphenols, flavonoids,
vitamins, and other active compounds) that can be extracted by green solvents like water …

Abstract: Anthocyanins are natural flavonoid organic compounds widely existing in natural
fruits and vegetables. Increasing researches have confirmed that anthocyanins have various …

Color is an important characteristic of food. Over the last 15 years, more attention has been
paid to natural colorants because of the rising demand for clean‐label food products …

The effects of freeze drying and convective hot-air drying of maoberry fruits (Antidesma
bunius L.) on their phenolic and ascorbic acid contents and antioxidant activities, as well as …

In order to overcome this challenge of poor stability of natural anthocyanins in intelligent
packaging materials, roselle anthocyanin (RA) was first modified by acetic acid, and then a …

Anthocyanins are an important group of phenolic compounds responsible for pigmentation
in several plants, and regular consumption is associated with a reduced risk of several …

The epidemiological investigation and clinical studies have confirmed that polyphenols
benefit human health by suppressing oxidative stress and free radical scavenging, which …

Purple sweet potato (PSP) is an anthocyanins-enriched nutritional food. In this study, a new
method was developed to prepare color-changeable smart packaging films based on the …

Natural pigments provide a range of appealing colors to flowers, fruits, and vegetables while
exhibiting potential beneficial health effects. In contrast, synthetic food colorants are often …