Journal ArticleDOI
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
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In this paper, the mechanisms and kinetics of anthocyanin degradation during heat treatment are investigated based on current findings, which can have a dramatic impact on colour quality and may also affect nutritional properties.Abstract:
Anthocyanins are the most abundant flavonoid constituents of fruits and vegetables. The conjugated bonds in their structures, which absorb light at about 500 nm, are the basis for the red, blue and purple colours of fruits, vegetables and their products. Anthocyanin pigments readily degrade during thermal processing which can have a dramatic impact on colour quality and may also affect nutritional properties. This review attempts to summarize some important aspects of anthocyanin degradation during thermal processing. Conclusions regarding the mechanisms and kinetics of anthocyanin degradation during heat treatment are postulated based on current findings.read more
Citations
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Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits.
TL;DR: Scientific studies show that anthocyanidins and Anthocyanins possess antioxidative and antimicrobial activities, improve visual and neurological health, and protect against various non-communicable diseases.
Journal ArticleDOI
Bioactive Compounds and Antioxidant Activity in Different Types of Berries
TL;DR: In this review bioactive compounds of commonly consumed berries are described, as well as the factors influencing their antioxidant capacity and their health benefits.
Journal ArticleDOI
Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances
Ashish Rawson,Ankit Patras,Brijesh K. Tiwari,Francesco Noci,Tatiana Koutchma,Nigel P. Brunton +5 more
TL;DR: This review summarizes the recent application of both thermal and non-thermal processing technologies on bioactive content of exotic fruits and their products and discusses the impact of processing conditions on the stability of bioactive compounds in exotic fruits.
Journal ArticleDOI
Flavones: Food Sources, Bioavailability, Metabolism, and Bioactivity
TL;DR: The major sources of flavones and their concentrations in food and beverages are reviewed, comparing differences between species and the effects of glycosylation on bioavailability.
Journal ArticleDOI
Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review
TL;DR: This review aims to provide concise information on the influence of various thermal and nonthermal food-processing operations on the stability and kinetics of health beneficial phenolic antioxidants of fruits, vegetables, and grains.
References
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Journal ArticleDOI
Analysis and biological activities of anthocyanins.
TL;DR: This article reviews their biological functions and pre-clinical studies, as well as the most recent analytical techniques concerning anthocyanin isolation and identification.
Book
Anthocyanins in Fruits, Vegetables, and Grains
G. Mazza,Enrico Miniati +1 more
TL;DR: This text is a comprehensive reference covering the chemistry, physiology, chemotaxonomy, biotechnology and food technology aspects of the anthocyanins.
Journal ArticleDOI
Functional properties of anthocyanins and betalains in plants, food, and in human nutrition
TL;DR: Anthocyanins and betalains both in fresh and also processed fruit and vegetables serve two functions: They improve the overall appearance, but also contribute to consumers' health and well-being.
Journal ArticleDOI
Anthocyanins – nature, occurrence and dietary burden
TL;DR: A review of the literature on the occurrence of anthocyanins in foods and their transformation during processing, including the formation of adducts and derived tannins, can be found in this paper.
Journal ArticleDOI
Acylated anthocyanins from edible sources and their applications in food systems
TL;DR: In this paper, Radish and potato extracts imparted color characteristics to model juices extremely close to those of allura red, and red potatoes stand out as potential alternatives for the use of FD&C Red No. 40 (allura red).