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Anthocyanins
Anthocyanins are colored water-soluble plant pigments. They represent a major subclass of flavonoids that are ubiquitous in nature and in the human...
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Release kinetics, color stability and antioxidant activity of red cabbage anthocyanins encapsulated in zein electrospun nanoribbons
This study aimed to use the electrospinning technique to encapsulate red cabbage anthocyanins (RCAs) in zein nanoribbons and characterize its release...
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Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review
Anthocyanins (ACNs) are water-soluble pigments in various fruits and vegetables known for their high antioxidant activity. They are used as natural...
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Anthocyanins: Anthocyanidins, Berries, Colorants, Copigmentation
Anthocyanins are colored water-soluble plant pigments. They represent a major subclass of flavonoids that are ubiquitous in nature and in the human...
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Color stability and degradation kinetics of anthocyanins in mulberry stirred yoghurt fermented by different starter cultures
To evaluate the storage stability of anthocyanin in stirred yoghurt, mulberry juice and different starter cultures (S) were added into milk to...
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Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies
Blackcurrant juices were produced with an oxygen-excluding spiral filter press and two conventional pressing systems exerting common oxygen exposure...
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Anthocyanins/chitosan films doped by nano zinc oxide for active and intelligent packaging: comparison of anthocyanins source from purple tomato or black wolfberry
The multifunctional films was prepared by blending chitosan and nano-ZnO with purple tomato anthocyanins or black wolfberry anthocyanins. The...
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Stability assessment of anthocyanins from black soybean, grape, and purple sweet potato under in vitro gastrointestinal digestion
Anthocyanins are glycosylated derivatives of anthocyanidins, whose hydroxyl groups are occasionally acylated with organic acids. The effect of...
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pH and thermal stability of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) anthocyanins: the impact of copigmentation
This study aimed to investigate the thermal and pH stability of anthocyanins in black carrot extracts (BCEs) when exposed to a temperature of 90 °C...
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Acylated and non-acylated anthocyanins as antibacterial and antibiofilm agents
Natural products have served as an essential source of medicinal compounds in drug discovery, with their high abundance in nature and structural...
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Comparison between anthocyanins from roselle and mulberry as pH indicators in development of intelligent films
Smart films incorporated with anthocyanins as color indicators to monitor the food spoilage has attracted great attention. However, the effectiveness...
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Effects of endogenous anthocyanins from purple corn on the quality, physicochemical properties and antioxidant capacity of bread
Purple corn is nutritious and contains biologically active ingredients such as anthocyanins and dietary fiber. As a natural green food raw material,...
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A Simple Colorimetric Volatile Nitrogen and Hydrogen Sulfide Indicator Based on Filter Paper and Saffron Petal Anthocyanins to Monitor Fish Spoilage in Intelligent Packaging
An inexpensive, easy-to-use, simple, and non-toxic freshness indicator was developed based on anthocyanins from saffron petal waste material and...
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Development of nanoparticles with anthocyanins from açaí by electrospraying process
Electrospraying uses electric potential differences for nanoparticles formation, thus, the objective of the study was to evaluate the production of...
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Extraction, microencapsulation, and application of anthocyanins from juçara palm fruit (Euterpe edulis Mart.): enhancement of natural pigment
The Juçara fruit ( Euterpe edulis Martius) has been progressively standing out for presenting significant biological and nutritional activity. Its...
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Green extraction of anthocyanins from Syzygium cumini fruit pulp using aqueous glycerol through ultrasound-assisted extraction
Aqueous glycerol is a proposed green extractant for anthocyanins and polyphenols as an alternative to conventional solvents. The aim of this study...
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Production of novel bio-transfer films composed from polyvinyl alcohol/sodium caseinate enhanced with bonded anthocyanins from poinsettia for minced meat preservation in double sheet system
This research explored the creation of new bio-transfer films composed of Polyvinyl alcohol (PVA), sodium caseinate (SC), and purified anthocyanin...
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Development of shrimp freshness-monitoring labels by immobilizing black eggplant and black goji berry anthocyanins in different polysaccharide/PVA matrices
Colorimetric labels were prepared by combining black eggplant anthocyanins (BEA) or black goji berry anthocyanins (BGBA) with different...
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The Effect of Nixtamalization Extrusion Process and Tortillas Making on the Stability of Anthocyanins from Blue Corn through the Kinetic and Thermodynamic Parameters
The blue corn-based products are considered functional foods due to their high concentration of anthocyanins. The aim of this study was to estimate...
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Edible colorimetric label based on immobilized purple sweet potato anthocyanins onto edible film for packaged mushrooms freshness monitoring
An edible colorimetric label has been developed to determine the freshness level of mushrooms, i.e. white oyster mushrooms ( Pleurotus ostreatus ). The...
