Anthocyanins (ACN) are natural pigments that produce bright red, blue, and purple colors in
plants and can be used to color food products. However, ACN sensitivity to different factors …

Anthocyanins are bioactive compounds belonging to the flavonoid class which are
commonly applied in foods due to their attractive color and health-promoting benefits …

This study investigates the potential of protein isolates from canola (Brassica napus L. var.
napus)(CC) and black caraway (Nigella sativa)(NS) oil cake and wheat bran (Triticum …

Anthocyanins are a specific group of molecules found in nature that have recently received
increasing attention due to their interesting biological and colorimetric properties that have …

Significant waste streams produced during winemaking include winery by-products such as
pomace, skins, leaves, stems, lees, and seeds. These waste by-products were frequently …

Grape marc (GM) is an agri‐food residue from the wine industry valuable for its high content
of phenolic compounds. This study aimed to develop an encapsulation system for GM …

The food sector continues to face challenges in developing techniques to increase the
bioavailability of bioactive chemicals. Utilising microstructures capable of encapsulating …

This work aimed to improve the functionality of beer by increasing the level of antioxidant
activity through the addition, up to acceptable sensory amounts, of red grape skin extract. A …

The present study was conducted to evaluate the effect of sumac extract (SE) as a natural
antioxidant and antimicrobial agent on the quality characteristics of low-fat mayonnaise …

This study aimed to assess the behaviour of phenolic compounds from yarrow extract
encapsulated in nanoemulsions during in vitro gastrointestinal digestion. Oil-in-water …