Phenolic compounds are well-known phytochemicals found in all plants. They consist of
simple phenols, benzoic and cinnamic acid, coumarins, tannins, lignins, lignans and …

Anthocyanins have gathered the attention of the scientific community mostly due to their vast
range of possible applications. They have been the center point of the research in many …

This experiment was conducted to assess the antioxidant efficacy of black currant (Ribes
nigrum L.) extract (BCE) in raw pork patties during chilled storage. The extracting conditions …

Color is the prime feature directly associated with the consumer's attraction and choice of
their food. The flavor, safety, and nutritional value of any food product are directly associated …

There is an increasing interest in anthocyanins, as natural food colorants, in food products
and also in pharmaceutical products due to their antioxidative potential. The present study …

The ultrasound-assisted extraction process of phenolics including anthocyanins from wine
lees was modeled and optimized in this research. An ultrasound bath system with the …

The present study aimed to maximize the conventional extraction and compare it with the
ultrasound-assisted method for extracting bioactive compounds obtained from the red araçá …

Abstract pH-sensitive films were developed based on biocompatible materials and natural
pH sensitive dye. The films were successfully fabricated using starch/gelatin and red radish …

Aqueous two-phase extraction (ATPE), identification and antioxidant activity of anthocyanins
from mulberry (Morus atropurpurea Roxb.) were investigated in this study. The optimal …

Abstract Purple-heart Radish named “**nlinmei” is rich in anthocyanins by specific
cultivation. In this work, a novel method for synergistic extraction of anthocyanins from …