Natural pigments, including carotenoids, flavonoids and anthocyanidins, determine the
attractive color of fruits. These natural pigments are essential secondary metabolites, which …

The recycling and revalorization of wastes from the agri-food industry (AFI) have emerged in
the scientific scenario as a multidisciplinary working field in the framework of the circular …

Grape (Vitis vinifera L.) is one of the most popular fruits worldwide. It contains various
bioactive compounds, such as proanthocyanidins, anthocyanins, flavonols, phenolic acids …

Grape is the main fruit crop in several countries. Although many grape-based food products
can be found in the market, studies have shown that around 75% of the world grape …

Background Currently, there is a great interest in cosmetics prepared on natural resources
bases and this may restrict the use of synthetic substances. Plants play a relevant role as a …

The green chemistry era has pushed the scientific community to investigate and implement
new solvents in phenolic compounds (PC) extraction as alternatives to organic solvents …

Overproduction of oxidants (reactive oxygen species and reactive nitrogen species) in the
human body is responsible for the pathogenesis of some diseases. The scavenging of these …

Flavonoids are widely distributed as secondary metabolites produced by plants and play
important roles in plant physiology, having a variety of potential biological benefits such as …

Among the bioactive compounds that are considered important for the food industry,
anthocyanins, which are flavonoid compounds presenting antioxidant activity and are …

Fermentation is one of the oldest preservation techniques used by mankind with known
actions of fermentation dating back to several millennia before the common era. From this …