Flavonoids are an important class of secondary metabolites widely found in plants,
contributing to plant growth and development and having prominent applications in food and …

Flavylium compounds are a well-known family of pigments because they are prevalent in the
plant kingdom, contributing to colors over a wide range from shades of yellow-red to blue in …

Flavonoids are plant specialized metabolites that consist of one oxygenated and two
aromatic rings. Different flavonoids are grouped according to the oxidation degree of the …

Phenolics are a group of compounds derived from plants that have displayed potent
biological activities and health-promoting effects. Fermentation is one of the most …

Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain
is a rich source of nutrients and health‐beneficial phenolic compounds. The phenolic profile …

The development of smart packaging and innovation in common food packaging technology
will greatly help to meet market needs, including consumer preference for “safe” foods, high …

Background Land plants commonly produce red pigmentation as a response to
environmental stressors, both abiotic and biotic. The type of pigment produced varies among …

Anthocyanins are extensively used as natural non-toxic compounds in the food industry due
to their unique biological properties. However, the instability of anthocyanins greatly affects …

Nutraceuticals are biologically active molecules present in foods; they can have beneficial
effects on health, but they are not available in large enough quantities to perform this …

Sorghum bicolor plant has a high abundance of 3-deoxyanthocyanins, flavonoids and other
polyphenol compounds that have been shown to offer numerous health benefits …