The antioxidant activity of anthocyanins in food is well known. Numerous antioxidant assays
have been proposed to measure the capacity of anthocyanins to prevent the oxidation …

Jujube belongs to the Rhamnaceae family and is a popular fruit worldwide. Jujube has a
long history of usage as traditionally healthy food. However, jujube fruits have a short shelf …

Color is an important characteristic of food. Over the last 15 years, more attention has been
paid to natural colorants because of the rising demand for clean‐label food products …

Abstract Encapsulation in polymer NPs (NPs) is a well-recognized way to improve the oral
bioavailability of hydrophobic and hydrophilic compounds by enhancing their solubility in …

Reactive oxygen species (ROS), the byproducts of aerobic metabolism, is a class of crucial
molecules in physiological processes, nevertheless, would induce a series of inflammatory …

Background Anthocyanins are a major class of plant phenolic pigments, responsible for the
red, purple or blue color of leaves, flowers, tubers, fruits and certain vegetables. They are …

Herein, ultrasound-assisted conventional covalent binding methods (alkali treatment, free
radical mediation, and an enzymatic method) were used to prepare soybean protein isolate …

Anthocyanins (ACN) are natural pigments that produce bright red, blue, and purple colors in
plants and can be used to color food products. However, ACN sensitivity to different factors …

Anthocyanins (ACNs) are notable hydrophilic compounds that belong to the flavonoid family,
which are available in plants. They have excellent antioxidants, anti-obesity, anti-diabetic …

Polysaccharide-protein mixtures offer a promising approach to fabricating composite binary
gels for the food processing industries. This study was aimed to investigate the effects of …