Anthocyanins are a bioactive compound belonging to the flavonoid classthatis present in
human nutrition through plant-based foods. Due to their antioxidant properties, several …

Copigmentation and encapsulation are the two most commonly used techniques for
anthocyanin stabilization. However, each of these techniques by itself suffers from many …

A pH-sensitive food freshness indicator film (PS-CS-BA) was fabricated with potato starch
(PS) as film-forming substrate, blueberry anthocyanins (BA) as an indicator, and chondroitin …

Over the last two decades, berries and berry bioactives, particularly anthocyanins and their
aglycones anthocyanidins (Anthos) have demonstrated excellent anti-oxidant, anti …

In the present research effort, production of a crude anthocyanin extract from the fruits of
jussara (Euterpe edulis Martius) was pursued. The physico-chemical characteristics of the …

We fabricated a novel nanocomplex-embedded hydrogel system to facilitate the stabilization
of blueberry anthocyanins (ATCs). The strategy involved the copigmentation between ATCs …

Anthocyanins nanoliposomes (AN) are fabricated to improve the stability and bioavailability
of anthocyanins (ACNs). Response surface methodology was used to predict an optimized …

Gastro-retentive carriers have recently been used to improve the quality of biologically active
components and their controlled-release. Anthocyanins are biologically active compounds …

The dual coated yeast capsules for anthocyanin encapsulation and stabilization were
fabricated. Anthocyanins were preloaded in hollow yeast capsules, and then the dual …

To enhance the physicochemical properties and extend the release duration of sodium
alginate (SA) hydrogels, this study explored the impact of acidifier type and the number of …