Results 31 to 40 of about 45,107 (260)

Fermentation conditions optimization and quality analysis of mulberry anthocyanins yogurt [PDF]

Zhongguo niangzao
In order to promote the application of mulberry anthocyanins in food processing and improve its potential development and utilization value, the mulberry anthocyanins yogurt was prepared using mulberry anthocyanins, pure milk and sugar as the main raw ...
HUANG Yuying, WU Min, WU Yizhang, FAN Baoxiao, HU Dehui
doaj   +1 more source

Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications

Frontiers in Nutrition, 2022
Anthocyanins are high-value compounds, and their use as functional foods and their natural colorant have potential health benefits. Anthocyanins seem to possess antioxidant properties, which help prevent neuronal diseases and thereby exhibit anti ...
Mahesh Kumar Samota, Madhvi Sharma, Kulwinder Kaur, Sarita, Dinesh Kumar Yadav, Abhay K. Pandey, Yamini Tak, Mandeep Rawat, Julie Thakur, Heena Rani   +9 more
doaj   +1 more source

Biosynthesis of Oligomeric Anthocyanins from Grape Skin Extracts

Molecules, 2017
We synthesized oligomeric anthocyanins from grape skin-derived monomeric anthocyanins such as anthocyanidin and proanthocyanidin by a fermentation technique using Aspergillus niger, crude enzymes and glucosidase.
Jin-Woo Hwang, Sithranga Boopathy Natarajan, Yon-Suk Kim, Eun-Kyung Kim, Jae Woong Lee, Sang-Ho Moon, Byong-Tae Jeon, Pyo-Jam Park   +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

Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation

Food Technology and Biotechnology, 2022
Research background. Anthocyanins possess valuable health-promoting activities with significant health benefits for humans. However, their instability is a limiting factor for their usage in functional foods and beverages. Experimental approach. In this
Bei Zhang, Xizhi Jiang, Gaiqun Huang, Xiangdong Xin, Thomas Attaribo, Yueyue Zhang, Ning Zhang, Zhongzheng Gui   +7 more
doaj   +1 more source

A Continuous Procedure Based on Column Chromatography to Purify Anthocyanins from Schisandra chinensis by a Macroporous Resin plus Gel Filtration Chromatography

Molecules, 2016
In our previous study, as natural food colorants and antioxidants, the color and content stabilities of Schisandra chinensis (S. chinensis) anthocyanins were investigated. In this work, the purification process parameters of S.
Daran Yue, Lei Yang, Shouxin Liu, Jian Li, Wei Li, Chunhui Ma   +5 more
doaj   +1 more source

Complexation with Polysaccharides Enhances the Stability of Isolated Anthocyanins

Foods, 2023
Isolated anthocyanins have limited colonic bioavailability due to their instability as free forms. Thus, many methods have been fabricated to increase the stability of anthocyanins.
Wenyi Fu, Shiyu Li, Harrison Helmick, Bruce R. Hamaker, Jozef L. Kokini, Lavanya Reddivari   +5 more
doaj   +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

eQTL Meta‐Analysis Reveals Conserved and Population‐Specific Regulatory Variation Underlying Nutritional Trait Evolution and Domestication in Tomato

Advanced Science, EarlyView.
A comprehensive meta‐analysis of expression quantitative trait loci (eQTLs) across five diverse tomato populations reveals a high‐resolution atlas of transcriptional regulation and uncovers conserved and population‐specific regulatory architectures underlying fruit nutritional quality traits, including flavonoids, sugars, organic acids, carotenoids ...
Jiantao Zhao, Xin Wang, Jing Zhang, Ryan McQuinn, Je Min Lee, Itay Gonda, Ari Feder, Yimin Xu, Baike Wang, Qinghui Yu, Denise M. Tieman, Sanwen Huang, Harry Klee, James J. Giovannoni, Zhangjun Fei   +14 more
wiley   +1 more source

Stability of petal color polymorphism: the significance of anthocyanin accumulation in photosynthetic tissues

BMC Plant Biology, 2019
Background Anthocyanins are the primary source of colour in flowers and also accumulate in vegetative tissues, where they have multiple protective roles traditionally attributed to early compounds of the metabolic pathway (flavonols, flavones, etc ...
José Carlos Del Valle, Cristina Alcalde-Eon, Mª. Teresa Escribano-Bailón, Mª. Luisa Buide, Justen B. Whittall, Eduardo Narbona   +5 more
doaj   +1 more source