Results 21 to 30 of about 53,073 (262)

INKORPORASI OLEAT DAN EKSTRAK ANTOSIANIN PADA FILM GELATIN SEBAGAI INDIKATOR pH UNTUK KEMASAN PINTAR

Jurnal Teknologi dan Industri Pangan, 2020
This study was aimed to develop and investigate the characteristics of the intelligent films made from gelatin with oleic acid (OA) and anthocyanin extract incorporation. Anthocyanin was extracted from red cabbage (RC), sweet potato (SP), black bean coat
Azis Boing Sitanggang, Muhammad Fakhrian Irsali, Saroat Rawdkeun   +2 more
doaj   +1 more source

Hot water extraction, ultrasound, microwave and pectinase-assisted extraction of anthocyanins from blue pea flower

Food Chemistry Advances, 2023
This study investigated the hot water extraction, ultrasound, microwave, and pectinase-assisted extraction of anthocyanin pigments from petals of blue pea flowers. The effect of substrate: solvent ratio, extraction time, and extraction temperature on the
Gayan Chandrajith Vidana Gamage, Wee Sim Choo   +1 more
doaj   +1 more source

KARAKTERISTIK FISIKOKIMIA MIKROENKAPSULAN ANTOSIANIN DARI LIMBAH CAIR PENGOLAHAN PATI UBI JALAR UNGU (Physicochemical Characteristics of Anthocyanin Microencapsulant from Wastewater of Purple Sweet Potato Starch Processing)

Jurnal Teknologi & Industri Hasil Pertanian, 2020
Wastewater from starch processing of purple sweet potato (PSP) was rich in anthocyanin, so it can be used as raw material for natural pigments. Anthocyanin pigments are unstable under processing conditions so microencapsulation is carried out to ...
Dessy Wiriani, Elisa Julianti, Hotnida Sinaga   +2 more
doaj   +1 more source

MYB pathways that regulate UV-B-induced anthocyanin biosynthesis in blueberry (Vaccinium corymbosum)

Frontiers in Plant Science, 2023
Ultraviolet-B (UV-B) promotes anthocyanin accumulation and improves fruit quality in plants. To explore the underlying network of MYB transcription factors that regulates UV-B-induced anthocyanin biosynthesis in blueberry (Vaccinium corymbosum), we ...
Yan Song, Bin Ma, Qingxun Guo, Lianxia Zhou, Xintong Zhou, Ziqing Ming, Honglin You, Chunyu Zhang   +7 more
doaj   +1 more source

Anthocyanins in cereals

Journal of Chromatography A, 2004
The anthocyanic composition of some pigmented cereals is still not well established, neither in relation to some of their components, nor from the quantitative point of view. Nonetheless, the use of analytical techniques, such as diode array spectroscopy and mass spectrometry (MS, PDMS, MALDI) coupled or not to liquid chromatography, are permitting, in
Escribano Bailón, María Teresa, Santos Buelga, Celestino, Rivas Gonzalo, Julián C.   +2 more
openaire   +3 more sources

Pathway-based analysis of anthocyanin diversity in diploid potato.

PLoS ONE, 2021
Anthocyanin biosynthesis is one of the most studied pathways in plants due to the important ecological role played by these compounds and the potential health benefits of anthocyanin consumption.
Maria Angelica Parra-Galindo, Johana Carolina Soto-Sedano, Teresa Mosquera-Vásquez, Federico Roda   +3 more
doaj   +1 more source

Transcriptomic and metabolomic analyses for the mechanism underlying anthocyanin synthesis during the growth and development of purple eggplant (Solanum melongena L)

Frontiers in Plant Science
IntroductionPurple eggplant (Solanum melongena L.) is valued for its high anthocyanin content, yet the regulatory mechanisms driving anthocyanin biosynthesis during fruit development remain poorly understood. This study aimed to elucidate the dynamics of
Ting Yang, Wanping Lv, Runjie Zhuang, Shiyu Wang, Shuqi Fan, Yongxian Wen, Yongxian Wen   +6 more
doaj   +1 more source

Natural Variation of COLD and CATECHINS REGULATOR 1 Coordinately Fine‐Tunes Cold Tolerance and Tea Quality in Tea Plants

Advanced Science, EarlyView.
Multi‐trait genome‐wide association mapping identifies a central hub regulator, COLD AND CATECHINS REGULATOR 1 (CCR1), and its excellent natural allele variation, coordinately enhancing cold tolerance and promoting catechins biosyntheis. CsCCR1 interacts with CsCBF1/3 and is transcriptionally activated by CsLUX and CsKUA1 to promote catechins ...
Yanli Wang, Wei Tong, Qiong Wu, Didi Wu, Yanrui Zhang, Qijuan Gao, Fangdong Li, Zhaoliang Zhang, Wenjie Wang, Chuankui Song, Enhua Xia   +10 more
wiley   +1 more source

Delay of Cucumber Senescence and Life‐Extending Capabilities on Caenorhabditis elegans With the Postharvest Application of Sorbitol and Methyl Salicylate

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Methyl salicylate and sorbitol were taken as coating agents. Caenorhabditis elegans was taken as an animal model. The coated agents were applied in C. elegans. The life span study in C. elegans proves the authenticity of MS and SL. MS and SL extended the post‐harvest life of cucumber for 14 days.
Chirayu H. Trivedi, Vajida Munshi, Kalpesh J. Mehta, Jitendriya Panigrahi   +3 more
wiley   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source