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Mulberry
Published in Debashis Mandal, Ursula Wermund, Lop Phavaphutanon, Regina Cronje, Temperate Fruits, 2021
The berry is a multiple fruit comprised of many drupelets (Figure 9.5E). Berries may be oblong or elongated (Figure 9.5F and G). Each berry may contain 50–70 drupelets, but sometimes can have as many as 180 drupelets. Seeds are present or absent inside the drupelets. Ripe berries are white, red, or dark purple. The red and dark purple berries are rich in anthocyanins. The berry contains approximately 90% of water and is succulent and delicious (Chang et al., 2004; Chang et al., 2014a; Vijayan et al., 2011a).
Electrospun Nanofibers
Published in Sanjay Mavinkere Rangappa, Parameswaranpillai Jyotishkumar, Senthil Muthu Kumar Thiagamani, Senthilkumar Krishnasamy, Suchart Siengchin, Food Packaging, 2020
Juliana Botelho Moreira, Suelen Goettems Kuntzler, Ana Luiza Machado Terra, Jorge Alberto Vieira Costa, Michele Greque de Morais
Anthocyanins are secondary metabolites of plant products that give red, purple, and blue coloration to fruits and vegetables. The conjugated double bonds of the anthocyanidin portion constitute the chromophore, which is responsible for the characteristic anthocyanin stain (Rodriguez-Amaya, 2019). These polyphenolic pigments are water-soluble (Bunea et al., 2013) and less stable than carotenoids (Dey and Harborne, 1989). Factors such as temperature, pH, light, oxygen, enzymes, metal ions, ascorbic acid, sugars, and sulfites affect anthocyanin stability (Castañeda-Ovando et al., 2009).
Technical Advancement in Retention of Nutrients during the Spray-Drying Process
Published in M. Selvamuthukumaran, Handbook on Spray Drying Applications for Food Industries, 2019
The functional properties of anthocyanins were determined in many different in vitro studies, animal studies, and clinical trials. These studies proved that anthocyanins have antioxidant, anti-inflammatory, antiallergenic, antiviral, and anticancer activities. In a recent paper, Yousuf et al. (2016) reviewed the health benefits of anthocyanins.
Optimization and application of HPLC for simultaneous separation of six well-known major anthocyanins in blueberry
Published in Preparative Biochemistry & Biotechnology, 2021
Yuanjing Zhou, Shangjun Long, Qing Xu, Changrui Yan, Jiang Yang, Yousong Zhou
Anthocyanins, as water-soluble natural pigments, are of importance in both the food industry and human nutrition because of their use as natural food colorants and their potential health benefits.[1–7] They are widespread natural phenolic secondary metabolites that belong to the flavonoid family, which are glycosides and acylglycosides of anthocyanidins. There are more than 600 anthocyanins found in nature. So far, 23 anthocyanidins have been reported, of which only six are the most common in vascular plants, namely: cyanidin, delphinidin, pelargonidin, peonidin, petunidin, and malvidin (Table 1),[8] and they have been demonstrated including antioxidant, anti-inflammatory, anti-cancer, and other health effects.[9–33]
Effects of hibiscetin pretreatment on the color and anthocyanin level of microwave vacuum dried edible roses
Published in Drying Technology, 2021
Xin-Li Ran, Min Zhang, Wenchao Liu, Liqing Qiu, Yuchuan Wang, Bhesh Bhandari, Bin Wang
Conversely, hibiscetin that is extracted from roselle consists of delphinidin-3-sambubioside and cyanidin-3-sambubioside[1] is recognized as a natural food colorant.[18] This natural compound is much safer than most synthetic dyes containing azo functional groups and aromatic rings. Moreover, roselle anthocyanin have the benefits of antioxidant and bioactive properties linked to health.[19,20] Besides, the vibrant color of roselle pigment is close to the natural color of fresh edible roses. To the best of our knowledge, numerous researchers have focused on its potential for developing new food products (cakes, beverages, chocolates, etc.) as a natural dye for foods owing to the presence of anthocyanin.[1] However, there is little research work published about the application of hibiscetin to the production of dried roses as a pretreatment for color protection. In recent years, several efferots have been made by researchers on the pretreatments of flowers before drying. For example, Barani et al.[21] dipped rose flowers in citric acid, ascorbic acid, tartaric acid, and sucrose solutions for pretreatment. Results showed that rose flowers dipped in citric acid, ascorbic acid, and sucrose solutions displayed brighter color. In this study, natural hibiscetin pigments and the combination of Vitamin C and CaCl2 were applied to the color preservation of rose flowers during drying and storage period.
Spray drying of juçara pulp aiming to obtain a “pure” powdered pulp without using carrier agents
Published in Drying Technology, 2020
Danielle C. de S. Pereira, Carolina Beres, Flávia dos S. Gomes, Renata V. Tonon, Lourdes M. C. Cabral
Juçara fruit is a black-violet color berry due to the high anthocyanin content (156.97–634.26 mg/100 g), with cyanidin-3-rutinoside and cyanidin-3-glucoside as main compounds.[4–6] Anthocyanin pigments can be used as natural food colorants, being an alternative to synthetic food dyes. Lately, the reduction on the utilization of synthetic dyes has attracted the consumers concerned about safety and the adverse effects on human health, particularly on neurological functions, allergies and behavioral effects.[7,8] Besides the use as natural dyes, anthocyanins are associated with potential health benefits, such as anticancer, antimutagenic, antimicrobial, anti-inflammatory, antineurodegenerative effects and protection against the UVB-induced oxidative damage, both in vitro and in vivo.[7,9] In this way, juçara pulp has a promising functional application in the food industry.