Results 31 to 40 of about 58,446 (318)

Separation and character analysis of anthocyanins from mulberry (Morus alba L.) pomace

Czech Journal of Food Sciences, 2011
Mulberry pomace, as a by-product of juice and wine making, was investigated as a potential source of natural anthocyanins. The results showed that anthocyanin contents in mulberry pomace from two varieties were above 250 mg/100 g, that is 74%-79% of that
Wenna Zhang, Jianjun He, Qiuhong Pan, Fuliang Han, Changqing Duan   +4 more
doaj   +1 more source

Qualitative and Quantitative Methods to Evaluate Anthocyanins

eFood, 2020
Anthocyanins are one of the most important water-soluble pigments in the nature. Interests in the research of anthocyanins are increasing due to its nutritional value and biological activity.
Zhaojun Teng, Xinwei Jiang, Fatao He, Weibin Bai   +3 more
doaj   +1 more source

Effects of laccase from Botrytis cinerea on the oxidative degradation of anthocyanins

OENO One, 2023
This work aimed to study the degradation kinetics of five grape anthocyanins caused by laccase from Botrytis cinerea. In individual solutions, the anthocyanins with three substituents in the B-ring—petunidin, delphinidin and malvidin 3-O-glucosides—were ...
Pol Giménez, Arnau Just-Borràs, Jordi Gombau, Joan Miquel Canals, Fernando Zamora   +4 more
doaj   +1 more source

Organic Primitives: Synthesis and Design of pH-Reactive Materials using Molecular I/O for Sensing, Actuation, and Interaction [PDF]

, 2016
In this paper we present Organic Primitives, an enabling toolbox that expands upon the library of input-output devices in HCI and facilitates the design of interactions with organic, fluid-based systems. We formulated color, odor and shape changing material primitives which act as sensor-actuators that convert pH signals into human-readable outputs ...
arxiv   +1 more source

Research Progress on the Extraction and Purification of Anthocyanins and Their Interactions with Proteins

Molecules
Anthocyanins, as the most critical water-soluble pigments in nature, are widely present in roots, stems, leaves, flowers, fruits, and fruit peels. Many studies have indicated that anthocyanins exhibit various biological activities including antioxidant ...
Hongkun Xue, Min Zha, Yingqi Tang, Jianduo Zhao, Xiaopeng Du, Yu Wang   +5 more
doaj   +1 more source

Factors Affecting the Stability of Anthocyanins

Turkish Journal of Agriculture: Food Science and Technology, 2019
Anthocyanins are compounds, which responsible for red, blue, purple colors of fruits and vegetables and they have water soluble properties. One of the natural color pigments are anthocyanins were placed in flavonoids group.
Buket Aşkın, Erdoğan Küçüköner
doaj   +1 more source

Optimization of Ultra-high Pressure Extraction and the Antioxidant Activity of Anthocyanins from Blueberry Pomace

Shipin gongye ke-ji, 2022
The objective of this study was to optimize the ultra-high pressure extraction (UPE) process of anthocyanins extracted from blueberry pomace and to investigate the antioxidant activity of the anthocyanin extracts.
Zhiling CHEN, Jian MA, Bo WEN, Wuyang HUANG, Yanhong MA   +4 more
doaj   +1 more source

Anthocyanin Pigments: Beyond Aesthetics

Molecules, 2020
Anthocyanins are polyphenol compounds that render various hues of pink, red, purple, and blue in flowers, vegetables, and fruits. Anthocyanins also play significant roles in plant propagation, ecophysiology, and plant defense mechanisms.
Bindhu Alappat, Jayaraj Alappat
doaj   +1 more source

Relation between polyphenols content and skin colour in sour cherry fruits [PDF]

Journal of Agricultural Sciences (Belgrade), 2012
Fruit skin colour plays a major role in quality assessment of food, significantly determining consumer`s choice. Colour of sour cherries depends on anthocyanins which are phenolic compounds (flavonoids) present in high amounts in fruits.
Viljevac Marija, Dugalić Krunoslav, Jurković Vlatka, Mihaljević Ines, Tomaš Vesna, Puškar Boris, Lepeduš Hrvoje, Sudar Rezica, Jurković Zorica   +8 more
doaj   +1 more source

Integrating Dense Genotyping with High‐Throughput Phenotyping Empowers the Genetic Dissection of Berry Quality and Resilience Traits in Grapevine

Advanced Science, EarlyView.
Researchers develop advanced tools to study grapevine traits like berry quality and stress resilience. A 200K SNP array and high‐throughput phenotyping enable the identification of loci linked to berry shape, sugar content, acidity, and cold tolerance. Functional validation of genes such as NAC08 reveals roles in cold tolerance.
Yuyu Zhang, Yongjian Wang, Michael Henke, Pablo Carbonell‐Bejerano, Zemin Wang, Pierre‐François Bert, Yi Wang, Huayang Li, Junhua Kong, Peige Fan, Zhanwu Dai, Zhenchang Liang   +11 more
wiley   +1 more source