Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review
I Benucci, C Lombardelli… - … Reviews in Food …, 2022 - Wiley Online Library
Worldwide, approaches inspired by the Circular Economy model have been increasing
steadily, generating new business opportunities such as the recovery of high‐added value …
steadily, generating new business opportunities such as the recovery of high‐added value …
[HTML][HTML] Food anthocyanins: Malvidin and its glycosides as promising antioxidant and anti-inflammatory agents with potential health benefits
A Merecz-Sadowska, P Sitarek, T Kowalczyk, K Zajdel… - Nutrients, 2023 - mdpi.com
Anthocyanins are flavonoid compounds that are abundantly present in fruits and vegetables.
These compounds contribute to the color of these foods and offer various health benefits to …
These compounds contribute to the color of these foods and offer various health benefits to …
[HTML][HTML] Up-to-date analysis of the extraction methods for anthocyanins: Principles of the techniques, optimization, technical progress, and industrial application
Nowadays, food industries are concerned about satisfying legal requirements related to
waste policy and environmental protection. In addition, they take steps to ensure food safety …
waste policy and environmental protection. In addition, they take steps to ensure food safety …
Recent advances in stability improvement of anthocyanins by efficient methods and its application in food intelligent packaging: A review
R Tang, Y He, K Fan - Food Bioscience, 2023 - Elsevier
Anthocyanins are natural pigments that produce health benefits and are frequently used in
food processing. However, the instability of anthocyanins causes them to degrade and fade …
food processing. However, the instability of anthocyanins causes them to degrade and fade …
[HTML][HTML] Anthocyanins: Metabolic digestion, bioavailability, therapeutic effects, current pharmaceutical/industrial use, and innovation potential
In this work, various concepts and features of anthocyanins have been comprehensively
reviewed, taking the benefits of the scientific publications released mainly within the last five …
reviewed, taking the benefits of the scientific publications released mainly within the last five …
Development of highly stable color indicator films based on κ-carrageenan, silver nanoparticle and red grape skin anthocyanin for marine fish freshness assessment
S You, X Zhang, Y Wang, Y Jin, M Wei… - International Journal of …, 2022 - Elsevier
Color indicator films for fish freshness were fabricated by incorporating κ-carrageenan
(CAR) polymer with red grape skin extract (GSE) as a pH-sensing agent and silver …
(CAR) polymer with red grape skin extract (GSE) as a pH-sensing agent and silver …
[HTML][HTML] Promising application of grape pomace and its agri-food valorization: source of bioactive molecules with beneficial effects
Grapes, particularly the species Vitis vinifera L., are one of the most widely grown crops in
the world. Winemaking processes generate a high amount of residues, which currently pose …
the world. Winemaking processes generate a high amount of residues, which currently pose …
[HTML][HTML] Evaluation of Antimicrobial Activity and Cytotoxicity Effects of Extracts of Piper nigrum L. and Piperine
FS Alves, JN Cruz, IN de Farias Ramos… - Separations, 2022 - mdpi.com
P. nigrum L. extracts and the piperine alkaloid have important antimicrobial, anti-
inflammatory, and antioxidant properties. Therefore, in this study, we evaluated the …
inflammatory, and antioxidant properties. Therefore, in this study, we evaluated the …
Application of deep eutectic solvents in the extraction of anthocyanins: Stability, bioavailability, and antioxidant property
Z Foroutani, MRA Mogaddam, Z Ghasempour… - Trends in Food Science …, 2023 - Elsevier
Background Anthocyanins have gained significant attention in the food industry due to their
various health-promoting benefits and diverse colors. However, their low bioavailability and …
various health-promoting benefits and diverse colors. However, their low bioavailability and …
[HTML][HTML] An overview on the use of extracts from medicinal and aromatic plants to improve nutritional value and oxidative stability of vegetable oils
Oil oxidation is the main factor limiting vegetable oils' quality during storage, as it leads to
the deterioration of oil's nutritional quality and gives rise to disagreeable flavors. These …
the deterioration of oil's nutritional quality and gives rise to disagreeable flavors. These …