For centuries, phytochemicals have been of immense value to communities worldwide.
These metabolites have been used in healthcare systems as medicines to treat various …

The antioxidant activity of anthocyanins in food is well known. Numerous antioxidant assays
have been proposed to measure the capacity of anthocyanins to prevent the oxidation …

Phenolic compounds are broadly represented in plant kingdom, and their occurrence in
easily accessible low-cost sources like wastes from agri-food processing have led in the last …

Corn husk is generated as a by-product during the processing and collection of corn, the
second largest agricultural crop of the whole planet. The use of these by-products is …

For the first time, purple corn pericarp (PCP) was converted to polyphenol-rich extract using
two-pot ultrasound extraction technique. According to Plackett-Burman design (PBD), the …

In recent years, traditional high‐temperature food processing is continuously being replaced
by nonthermal processes. Nonthermal processes have a positive effect on food quality …

Active phytochemicals with unique electron structures can adsorb on metal surfaces and
effectively mitigate metal corrosion. Recently, plant extracts have garnered significant …

Colored (orange, pink, red, purple, and blue) corn strongly attracted attention on its healthy
properties mainly due to its anthocyanin and carotenoid composition which is also …

Billions of tons of agro-industrial residues are produced worldwide. This is associated with
the risk of pollution as well as management and economic problems. Simultaneously, non …

Anthocyanins are naturally occurring phytochemicals that have attracted growing interest
from consumers and the food industry due to their multiple biological properties and …