Results 161 to 170 of about 187,700 (396)
Isolation and Characterization of Starch from the Purple Yam (Dioscorea alata) Anthocyanin Extraction Residue Obtained by Ultrasound-Assisted Extraction [PDF]
, 2023 Susana Ochoa, J. Felipe Osorio-Tobón
openalex +1 more source
JSFA reports, EarlyView.Abstract Background Camellia sinensis, widely consumed as tea, is the second most popular beverage globally and is valued for its health benefits. However, environmental stressors pose a significant challenge to the tea industry. This study investigates the potential of shikimic acid (ShA) and its derivative, salicylic acid (SA), as inducers to enhance
Mir Sultanul Arafin +4 more
wiley +1 more source
JSFA reports, EarlyView.Abstract Background Eggplant (Solanum melongena L.) is widely consumed worldwide and generates considerable waste, including peel and calyx, during processing and consumption. Although often considered as by‐products, these wastes are rich sources of bioactive compounds, which vary depending on the plant variety and cultivation location.
Neda Parvazi Qomi, Ghazal Labbeiki
wiley +1 more source
Anthocyanins: a promising source of natural colorants and nutraceuticals
Discover Applied SciencesFruits, vegetables, and flowers acquire their diverse pink, red, purple, and blue colors from the presence of polyphenol chemicals called anthocyanins.
Laxmikarthika V. Srinivasan +1 more
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Journal of the Science of Food and Agriculture, EarlyView.Abstract The United Nations Sustainable Development Goals (UN SDGs) were defined to improve the quality of life of the global population particularly regarding social and economic aspects, with a major focus on environmental sustainability. The incorporation of digital technologies into the agri‐food sector has become a key enabler in increasing the ...
Daniel Cozzolino, Louwrens C Hoffman
wiley +1 more source
Biotechnology Advances in Natural Food Colorant Acylated Anthocyanin Production
Food FrontiersThe food application of natural blue colorants such as acylated anthocyanin is becoming increasingly popular due to their safety, nutritional value, organoleptic attributes, and more pH/thermo‐stable properties compared to nonacylated anthocyanins ...
Shaohua Zeng +4 more
doaj +1 more source
Optimizing a Simple Natural Dye Production Method for Dye-Sensitized Solar Cells: Examples for Betalain (Bougainvillea and Beetroot Extracts) and Anthocyanin Dyes [PDF]
, 2019 We present a study about the sensitizers extracted from natural resources. This paper focuses on how to select, extract and characterize natural dyes, giving some guides to establish a protocol for the whole process of fabricating and using these dyes ...
Ariza Camacho, María Jesús +1 more
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Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Several commercial berries have been examined for anthocyanin composition, bioaccessibility, and bioactive effects, while Brazilian berries remain underexplored. This study aimed to access the effect of in vitro gastrointestinal digestion on anthocyanin bioaccessibility, stability, and antioxidant potential in black pitanga (Eugenia
Paulo Berni +6 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Microgreens have emerged as a promising crop in vertical farming due to their high nutritional value and short growth cycles. Light spectrum and intensity are critical factors influencing biomass production and metabolic activity in plants, particularly in controlled environments such as vertical farming systems. This study aimed to
Cristian Hernández‐Adasme +6 more
wiley +1 more source