Highlights•Natural food pigments are actively studied because of potential health benefits.•A
diversity of plant and microbial sources has been reported.•Processing effects have been …

Background Among the many sources of anthocyanins, edible flowers are regaining interest
for both consumers and researchers due to their nutritional profile and the need for even …

In recent years there has been a growing concern about environmental pollution linked to
the generation of agroindustrial waste. The wine industry generates approximately 8.49 …

Here, we present a sensor for food freshness based solely on food-derived material,
specifically pectin and red-cabbage. As such the sensor film is edible and safe for use inside …

Anthocyanins are an important group of phenolic compounds responsible for pigmentation
in several plants, and regular consumption is associated with a reduced risk of several …

Phenolic compounds are of crucial importance for red wine color and mouthfeel attributes. A
large number of enzymatic and chemical reactions involving phenolic compounds take …

Color is one of the most distinctive qualities of red wine. Despite new knowledge in the field
of pigment identification, copigmentation, and oxidation being forthcoming, there is still a …

The objective of this study was to investigate the molecular interaction and complex stability
of four major cow's milk (CM) proteins (α‐LA, β‐LG, αs1‐CA, and β‐CA) with cyanidin‐3‐O …

Anthocyanins are naturally occuring pigments belonging to the group of flavonoids, a
subclass of the polyphenol family. They are common components of the human diet, as they …

To understand effects of using oak barrels on the astringency, bitterness and color of dry red
wines, phenolic reactions in wines before and after barrel aging are reviewed in this paper …