Sources, stability, encapsulation and application of natural pigments in foods
In recent years, the replacement of synthetic colorants with natural ones has attracted
increasing consumers' and market interest. Natural colorants include different groups of …
increasing consumers' and market interest. Natural colorants include different groups of …
Nano/microencapsulation of anthocyanins; a systematic review and meta-analysis
Anthocyanins, a kind of phenolic compounds are present in plant kingdom. They exhibit
biological activities such as anti-inflammatory and anti-cancer properties as well as …
biological activities such as anti-inflammatory and anti-cancer properties as well as …
Development of an easy-to-use colorimetric pH label with starch and carrot anthocyanins for milk shelf life assessment
An intelligent freshness indicator was developed by immobilizing anthocyanins of black
carrot (ABC) within the starch matrix (total anthocyanins content of 10 mg/100 mL) to monitor …
carrot (ABC) within the starch matrix (total anthocyanins content of 10 mg/100 mL) to monitor …
Nanocellulose-based ammonia sensitive smart colorimetric hydrogels integrated with anthocyanins to monitor pork freshness
H Pirayesh, BD Park, H Khanjanzadeh, HJ Park… - Food Control, 2023 - Elsevier
This study aims to develop green sustainable TEMPO-oxidized cellulose nanofibril (TOCNF)-
based smart hydrogels triggered with different crosslinkers and anthocyanins (ACNs) from …
based smart hydrogels triggered with different crosslinkers and anthocyanins (ACNs) from …
[HTML][HTML] Development of alginate beads with encapsulated jabuticaba peel and propolis extracts to achieve a new natural colorant antioxidant additive
ID Dallabona, GG de Lima, BI Cestaro… - International Journal of …, 2020 - Elsevier
This work aims to encapsulate anthocyanins and phenolic compounds extracted from a
native Brazilian fruit peel-jabuticaba (Plinia cauliflora (Mart.) Kausel) and propolis from …
native Brazilian fruit peel-jabuticaba (Plinia cauliflora (Mart.) Kausel) and propolis from …
Co-pigmentation of anthocyanins extracted from sour cherry (Prunus cerasus L.) with some organic acids: Color intensity, thermal stability, and thermodynamic …
S Molaeafard, R Jamei, AP Marjani - Food Chemistry, 2021 - Elsevier
The co-pigmentation reactions involving anthocyanins of sour cherry (Prunus cerasus L.)
were investigated with tannic, caffeic, 4-hydroxybenzoic, gallic, and malic acids at pH 3.5 …
were investigated with tannic, caffeic, 4-hydroxybenzoic, gallic, and malic acids at pH 3.5 …
Ultrasound-assisted natural deep eutectic solvent extraction of anthocyanin from black carrots: Optimization, cytotoxicity, in-vitro bioavailability and stability
In the present study, natural deep eutectic solvent-based ultrasound-assisted extraction was
introduced for the extraction of cyanidin-3-O-glycoside from black carrots. Response surface …
introduced for the extraction of cyanidin-3-O-glycoside from black carrots. Response surface …
Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and …
MB Perez, MJDP Hamparsomian, RE Gonzalez… - Food chemistry, 2022 - Elsevier
As a means to evaluate the potential of carrot anthocyanins as food colorants and
nutraceutical agents, we investigated the physicochemical stability and antioxidant capacity …
nutraceutical agents, we investigated the physicochemical stability and antioxidant capacity …
Bioactive compounds and antioxidant capacity in anthocyanin-rich carrots: A comparison between the black carrot and the Apulian landrace “Polignano” carrot
The carrot is one of the most cultivated vegetables in the world. Black or purple carrots
contain acylated anthocyanins which are of special interest to the food industry for their …
contain acylated anthocyanins which are of special interest to the food industry for their …
Grown to be blue—Antioxidant properties and health effects of colored vegetables. Part I: Root vegetables
During the last few decades, the food and beverage industry faced increasing demand for
the design of new functional food products free of synthetic compounds and artificial …
the design of new functional food products free of synthetic compounds and artificial …