Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview
Phenolic compounds are part of the secondary metabolism of plants and are of great
importance for their survival in unfavourable environment. A class of phenolic compounds …
importance for their survival in unfavourable environment. A class of phenolic compounds …
Natural colorants: Pigment stability and extraction yield enhancement via utilization of appropriate pretreatment and extraction methods
L Ngamwonglumlert, S Devahastin… - Critical reviews in food …, 2017 - Taylor & Francis
Natural colorants from plant-based materials have gained increasing popularity due to
health consciousness of consumers. Among the many steps involved in the production of …
health consciousness of consumers. Among the many steps involved in the production of …
Transcriptome and metabolome profiling unveil the mechanisms of Ziziphus jujuba Mill. peel coloration
Q Zhang, L Wang, Z Liu, Z Zhao, J Zhao, Z Wang… - Food chemistry, 2020 - Elsevier
Coloring is an important external quality of jujube fruit (Ziziphus jujuba Mill.), however during
long-term storage, its commercial value degrades as the peel color and lustre significantly …
long-term storage, its commercial value degrades as the peel color and lustre significantly …
[HTML][HTML] Copigmentation and stabilization of anthocyanins using organic molecules and encapsulation techniques
Natural colorants/pigments such as anthocyanins, carotenoids, betalains, and chlorophylls
have been generally used in the food industry as coloring agents. However, there are …
have been generally used in the food industry as coloring agents. However, there are …
Anthocyanins and their variation in red wines I. Monomeric anthocyanins and their color expression
F He, NN Liang, L Mu, QH Pan, J Wang, MJ Reeves… - Molecules, 2012 - mdpi.com
Originating in the grapes, monomeric anthocyanins in young red wines contribute the
majority of color and the supposed beneficial health effects related to their consumption, and …
majority of color and the supposed beneficial health effects related to their consumption, and …
Nutritional quality of fruits and vegetables
Chronic diseases such as heart disease, stroke, cancer and diabetes are a leading cause of
mortality worldwide. Excess weight and outright obesity are a growing concern. Prevention …
mortality worldwide. Excess weight and outright obesity are a growing concern. Prevention …
Insight into the pigmented anthocyanins and the major potential co-pigmented flavonoids in purple-coloured leaf teas
J Shi, J Simal-Gandara, J Mei, W Ma, Q Peng, Y Shi… - Food Chemistry, 2021 - Elsevier
Tea cultivars possessing purple shoots have attracted global interest. In order to gain a
better understanding of the major chemical constituents responsible for the purple …
better understanding of the major chemical constituents responsible for the purple …
Recent advances in anthocyanin analysis and characterization
Anthocyanins are a class of polyphenols responsible for the orange, red, purple and blue
colors of many fruits, vegetables, grains, flowers and other plants. Consumption of …
colors of many fruits, vegetables, grains, flowers and other plants. Consumption of …
Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors
A Bimpilas, M Panagopoulou, D Tsimogiannis… - Food Chemistry, 2016 - Elsevier
Copigmentation of anthocyanins accounts for over 30% of fresh red wine color, while during
storage, the color of polymeric pigments formed between anthocyanins and …
storage, the color of polymeric pigments formed between anthocyanins and …
[图书][B] Food colorants: chemical and functional properties
C Socaciu - 2007 - taylorfrancis.com
Drawing on the expertise of internationally known, interdisciplinary scientists and
researchers, Food Colorants: Chemical and Functional Properties provides an integrative …
researchers, Food Colorants: Chemical and Functional Properties provides an integrative …