Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods
Background As plant secondary metabolites, polyphenols have gained more attention with
increasing market demand due to their potential benefit for health. However, the low uptake …
increasing market demand due to their potential benefit for health. However, the low uptake …
Available technologies on improving the stability of polyphenols in food processing
Polyphenols are the most important phytochemicals in our diets and have received great
attention due to their broad benefits for human health by suppressing oxidative stress and …
attention due to their broad benefits for human health by suppressing oxidative stress and …
Blueberry anthocyanins: An updated review on approaches to enhancing their bioavailability
DD Herrera-Balandrano, Z Chai, T Beta, J Feng… - Trends in Food Science …, 2021 - Elsevier
Background Blueberries are rich in anthocyanins, which have been studied for many years.
Interest in these compounds has grown attributing to their possible therapeutic and …
Interest in these compounds has grown attributing to their possible therapeutic and …
Designing delivery systems for functional ingredients by protein/polysaccharide interactions
Background Designing delivery systems (or called encapsulation systems) for functional
ingredients recently has received growing interest in the food industry, which aims to …
ingredients recently has received growing interest in the food industry, which aims to …
Natural pigments: stabilization methods of anthocyanins for food applications
R Cortez, DA Luna‐Vital, D Margulis… - … Reviews in Food …, 2017 - Wiley Online Library
The production of natural food pigments continues to grow worldwide. The global market is
expected to grow at a compound annual growth rate of 6.22%, by revenue, over the period …
expected to grow at a compound annual growth rate of 6.22%, by revenue, over the period …
The structure of anthocyanins and the copigmentation by common micromolecular copigments: A review
J Wang, Y Zhao, B Sun, Y Yang, S Wang… - Food Research …, 2024 - Elsevier
Under natural physiological conditions, anthocyanins can keep bright and stable color for a
long time due to the relatively stable acid-base environment of plant vacuoles and the …
long time due to the relatively stable acid-base environment of plant vacuoles and the …
Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices
Background Worldwide consumers seek most delightful and appealing foodstuffs, at the
same time they require safer, more nutritious and healthier products. Color is one of the most …
same time they require safer, more nutritious and healthier products. Color is one of the most …
Bring some colour to your package: Freshness indicators based on anthocyanin extracts
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 …
packaged. Food quality is of paramount importance and consumers are eager to be …
The chemical reactivity of anthocyanins and its consequences in food science and nutrition
Owing to their specific pyrylium nucleus (C-ring), anthocyanins express a much richer
chemical reactivity than the other flavonoid classes. For instance, anthocyanins are weak …
chemical reactivity than the other flavonoid classes. For instance, anthocyanins are weak …
An intelligent chitosan/gelatin film via improving the anthocyanin-induced color recognition accuracy for beef sub-freshness differentiation monitoring
R Li, S Wang, H Feng, D Zhuang, J Zhu - Food Hydrocolloids, 2024 - Elsevier
A novel volatile amine-responsive food freshness smart film, CG-BAE, has been developed
utilizing chitosan (CS) and gelatin (GL) as film substrates and butterfly pea flower …
utilizing chitosan (CS) and gelatin (GL) as film substrates and butterfly pea flower …