The incidence of cardiovascular and metabolic diseases has increased over the last
decades and is an important cause of death worldwide. An upcoming ingredient on the …

Anthocyanins (ACN) are natural pigments that produce bright red, blue, and purple colors in
plants and can be used to color food products. However, ACN sensitivity to different factors …

A new colorimetric pH indicator film was developed using agar, potato starch, and natural
dyes extracted from purple sweet potato, Ipomoea batatas. Both agar and potato starch are …

Black carrot pomace is a juice industry by-product that can be easily spoiled due to its high
moisture content and usually considered as waste; however, it is a valuable product with …

Phytochemicals are important natural bioactive compounds of fruit and vegetables and are
widely recognised for their nutraceutical effects and health benefits. This review analyses …

Twelve highly pigmented (red or purple) vegetables (carrots, cabbage, cauliflower, potatoes,
onions, asparagus and eggplant) were investigated for their total anthocyanin contents …

The present work deals with the study of the anthocyanin profile of two different black carrots
(Daucus carota L. ssp. sativus var. atrorubens Alef.) cultivars, associated with Antonina and …

Purple carrots, the original domesticated carrots, accumulate highly glycosylated and
acylated anthocyanins in root and/or petiole. Previously, a quantitative trait locus (QTL) for …

Anthocyanins are naturally occurring water-soluble plant pigments belonging to the
flavonoids chemical class. The red, blue and purple colours of leaves, flowers and fruits of …

A study was conducted to identify optimal ultrasound processing conditions (ultrasound
energy density and temperature) to maximize the extraction of anthocyanin colorants from …