Background The emergency for treating obesity has increased, triggering severe economic
issues worldwide. The consumption of anthocyanins from different dietetic sources or by …

In the food industry, drying is a crucial unit process for extending product shelf life. Many
methods are available for drying of foods but spray drying and freeze drying have been …

Ethnopharmacological relevance The utilization of plants with therapeutic properties in
traditional medicine has a longstanding practice. Among them, the well-known Allium cepa …

Anthocyanins (AOCs) are phenols that are readily soluble in water and are commonly
present in plants. The chemical instability of AOC, however, causes it to be severely limited …

Ohmic heating (OH) is one of the promising food processing technologies which generates
heat when an electric current passes through the food material directly. There are various …

Green extraction primarily emphasizes developing new extraction techniques that consume
less energy. It involves using safe, non‐toxic alternative solvents and sustainable natural …

Chalcones, a class of secondary metabolites within the flavonoid family, are characterized
by a distinct C6-C3-C6 structure. They are prevalent in both edible and medicinal plants and …

Numerous datasets regarding anthocyanins have been noted elsewhere. These previous
studies emphasized that all processes must be carried out meticulously from the source …

We propose a novel biodegradable active-intelligent film solely fabricated from valorized
agricultural residues and processing wastes, for preserving and monitoring the freshness of …

Ginger (Zingiber officinale LZo) is a well-known spice that has been used for centuries as a
food ingredient and in traditional medicine. One of the primary active components of ginger …