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

Pigments, which are naturally found in a variety of fruits and are categorized as natural dyes,
are compounds that impart color to a variety of products in the food industry. Natural …

The study of diffusion in biological materials is crucial for fields like food science,
engineering, and pharmaceuticals. Research that combines numerical and analytical …

The aim of the present study was to evaluate the efficient extraction technique and recovery
of superior quality anthocyanins from blood fruit. Conventional and ultrasound‐assisted …

The effect of pediocin‐assisted thermosonication (PAT) treatment on physicochemical
properties and shelf‐life enhancement of blood fruit juice was investigated. A comparison of …

Fermented beverages from blood fruit (Haematocarpus validus Bakh. f. exForman) and
aonla (Emblica officinalis Gaertn.) were prepared to find out the interactive effect between …

Bioprospecting of underexplored plants opens up new avenues for developing value added
products, ready-to-use herbal formulations and nutraceuticals. This study investigates the …

Blood fruit is one among the lesser known and underutilized fruit plant which has a rich
source of antioxidant and possesses immense nutritive and medicinal value but so far …

The need of exploring native flora for their potential utilization has been increasingly felt by
the researchers worldwide and constant efforts are being made to characterize the species …

Blood fruit is a tropical underutilized species, fruits of which have been identified as source
of natural colourant. However, forests are the major source of fruits to native people. In order …