Oil oxidation is the main factor limiting vegetable oils' quality during storage, as it leads to
the deterioration of oil's nutritional quality and gives rise to disagreeable flavors. These …

Anthocyanins (ACNs) are polyphenolic, water-soluble pigments, and phytochemicals, which
in recent years, have garnered the interest of consumers, researchers, and industries for …

Intermolecular copigmentation denotes the interaction between colored anthocyanins and
the colorless copigment, which is not bound covalently to the anthocyanin molecule. This is …

Blackberries are rich in antioxidants due to their high polyphenol and vitamin content,
making them an excellent source of health protection. It is well known that good quality …

Nanotechnology has substantial potential for development due to its ability to modify surface
characteristics and particle size, facilitating enhanced absorption of functional food …

Iron overload causes multiorgan dysfunction and serious damage. Alnus incana from the
family Betulaceae, widely distributed in North America, is used for treating diseases. In this …

In the present study encapsulation of ultrasound assisted red cabbage extract was carried
out using four different carrier agents such as maltodextrin, gum arbic, xanthan gum, and …

The article examines the opportunity to use extracts and Aronia melanocarpa (Michx.) Elliot
fruit powders in the production of sugar confectionery for the substitution of synthetic dyes. In …

In the context of a circular economy, this study explores the valorization of blueberry pomace
(BP) as a source of bioactive compounds using sustainable extraction methods. Microwave …

Anthocyanins are colored water-soluble plant pigments. They represent a major subclass of
flavonoids that are ubiquitous in nature and in the human diet. Anthocyanins are responsible …