Flavonoids are phytochemical compounds present in many plants, fruits, vegetables, and
leaves, with potential applications in medicinal chemistry. Flavonoids possess a number of …

Phenolic compounds are broadly represented in plant kingdom, and their occurrence in
easily accessible low-cost sources like wastes from agri-food processing have led in the last …

This study investigated the potential of chitosan/PVA films containing black carrot
anthocyanins as a natural pH indicator and bentonite as a nano-filler, for intelligent …

Carrots are a multi-nutritional food source. They are an important root vegetable, rich in
natural bioactive compounds, which are recognised for their nutraceutical effects and health …

Pectin from black carrots pomace was extracted in hot acidic water (2.5 pH) using
microwave (MW) at 110° C/5 min, ultrasound (US) at 70° C/30 min and conventional heating …

Cardiovascular disorders are leading mortality causes worldwide, often with a latent
evolution. Vascular health depends on endothelial function, arterial stiffness, and the …

In a society where the environmental conscience is gaining attention, it is necessary to
evaluate the potential valorization options for agricultural biomass to create a change in the …

Researchers and food manufacturers are investigating the use of fruit and vegetable by-
products as nutrient-dense food ingredients in response to increasing consumer requests for …

The effect of thermal pasteurization (TP), high temperature long time (HTLT), ultra-high
temperature instantaneous (UHT), high hydrostatic pressure (HHP) and thermosonication …

The carrot is one of the most cultivated vegetables in the world. Black or purple carrots
contain acylated anthocyanins which are of special interest to the food industry for their …