U.S. flag

An official website of the United States government

PubAg

Main content area

You searched for: Subject "anthocyanins" Remove constraint Subject: "anthocyanins"
Start Over

Search

11,156  Search Results

« Previous | 1 - 20 of 11,156 |
Number of results to display per page

Search Results

1. Microwave-vacuum-assisted drying of pretreated cranberries: Drying kinetics, bioactive compounds and antioxidant activity

Author:
Zhou, Yu-Hao; Staniszewska, Izabela; Liu, Zi-Liang; Zielinska, Danuta; Xiao, Hong-Wei; Pan, Zhongli; Nowak, Konrad W.; Zielinska, Magdalena
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.146 pp. 111464
ISSN:
0023-6438
Subject:
anthocyanins,   etc   ; air; antioxidant activity; polyphenols; sonication;     Show all 5 Subjects
Abstract:
... This study focused on the effects of microwave-vacuum-assisted drying on the drying kinetics, bioactive compounds and antioxidant activity of whole cranberries subjected to different pretreatments, i.e. sonication, sonication combined with convective freezing, microwave-vacuum pretreatment, microwave-vacuum pretreatment combined with convective freezing, convective freezing and cryogenic freezing. ...
DOI:
10.1016/j.lwt.2021.111464

2. Pyranoanthocyanin formation rates and yields as affected by cyanidin-3-substitutions and pyruvic or caffeic acids

Author:
Zhu, Xiaoyi; Giusti, M. Monica
Source:
Food chemistry 2021 v.345 pp. 128776
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; acylation; food chemistry; glycosylation; storage;     Show all 5 Subjects
Abstract:
... Anthocyanin-derived pyranoanthocyanins (PACNs) offer potential as food colorants as they may exhibit higher stability than anthocyanins (ACNs). Our objective was to compare PACN formation rate and efficiency from different cyanidin-3-derivatives and cofactors, in order to facilitate PACN production. Four cyanidin-3-derivatives (cyanidin-3-glucoside, cyanidin-3-xylosylglucosylgalactoside, cyanidin- ...
DOI:
10.1016/j.foodchem.2020.128776

3. Using high-power ultrasounds in red winemaking: Effect of operating conditions on wine physico-chemical and chromatic characteristics

Author:
Pérez-Porras, Paula; Bautista-Ortín, Ana Belén; Jurado, Ricardo; Gómez-Plaza, Encarna
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.138 pp. 110645
ISSN:
0023-6438
Subject:
anthocyanins,   etc   ; equipment; grapes; maceration; winemaking; wines;     Show all 6 Subjects
Abstract:
... This study presents the application of high-power ultrasounds (US) to crushed grapes using winery-scale equipment and studies, for the first time at this scale, how the frequency of the ultrasounds affects the extraction of phenolic compounds from grapes and the chromatic and physico-chemical characteristics of the finished wines, in an attempt to optimize the maceration process. The results showe ...
DOI:
10.1016/j.lwt.2020.110645

4. A novel infrared pulse-spouted freeze drying on the drying kinetics, energy consumption and quality of edible rose flowers

Author:
Hnin, Kay Khaing; Zhang, Min; Ju, Ronghua; Wang, Bin
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.136 pp. 110318
ISSN:
0023-6438
Subject:
anthocyanins,   etc   ; color; energy; phenolic compounds; water activity;     Show all 5 Subjects
Abstract:
... Rose flowers were dried by infrared freeze drying (IRFD) at different temperatures without and with pulsed spouted system, which is called novel infrared pulse-spouted freeze drying (IRPSFD). Drying kinetics, water activity, color, total phenolics content (TPC), and total anthocyanins contents (TANC) were investigated and compared with freeze drying (FD) as a control. The required time and energy ...
DOI:
10.1016/j.lwt.2020.110318

5. Recent trends in extraction techniques of anthocyanins from plant materials

Author:
Farooq, Saqib; Shah, Manzoor Ahmad; Siddiqui, Mohammed Wasim; Dar, B. N.; Mir, Shabir Ahmad; Ali, Asgar
Source:
Journal of food measurement & characterization 2020 v.14 no.6 pp. 3508-3519
ISSN:
2193-4126
Subject:
anthocyanins,   etc   ; chemistry; measurement;     Show all 3 Subjects
Abstract:
... Anthocyanins are a class of flavonoids abundantly found in plant cell fluids. Anthocyanins are responsible for various types of colours such as red, purple, blue, etc. in plants and also having health promoting properties. Various conventional and emerging techniques have been exploited for the extraction of anthocyanins from plant materials. Each extraction method has its own speciality and has s ...
DOI:
10.1007/s11694-020-00598-8

6. Antioxidant Capacity of Anthocyanins and other Vegetal Pigments

Author:
Tena, Noelia; Asuero, Agustin G.
Source:
Antioxidants 2020 v.9 no.8
ISSN:
2076-3921
Subject:
anthocyanins,   etc   ; antioxidant activity; hydrogen;     Show all 3 Subjects
Abstract:
... Anthocyanins are the largest group of phenolic pigments, being effective hydrogen donors [...] ...
DOI:
10.3390/antiox9080665

7. Natural deep eutectic solvents as a biocompatible tool for the extraction of blueberry anthocyanins

Author:
Silva, Dariane Trivisiol da; Pauletto, Roberson; Cavalheiro, Sabrina da Silva; Bochi, Vivian Caetano; Rodrigues, Eliseu; Weber, Julia; Silva, Cristiane de Bona da; Morisso, Fernando Dal Pont; Barcia, Milene Teixeira; Emanuelli, Tatiana
Source:
Subtropical plant science 2020 v.89 pp. 103470
ISSN:
0485-2044
Subject:
anthocyanins,   etc   ; blueberries; choline; solvents;     Show all 4 Subjects
Abstract:
... The extraction of blueberry anthocyanins with natural deep eutectic solvents (NADES) based on choline chloride:glycerol:citric acid was optimized by simplex centroid design to find the best molar ratio for the solvent. Choline chloride:glycerol:citric acid at the molar ratio of 0.5:2:0.5 (NADES 6) was the optimal NADES for extraction. NADES 6 was as efficient as the conventional organic solvent (m ...
DOI:
10.1016/j.jfca.2020.103470

8. Correction to: An R3-MYB gene of Phalaenopsis, MYBx1, represses anthocyanin accumulation

Author:
Fu, Zhenzhu; Wang, Limin; Shang, Hongquan; Dong, Xiaoyu; Jiang, Hui; Zhang, Jing; Wang, Huijuan; Li, Yanmin; Yuan, Xin; Meng, Siyu; Gao, Jie; Feng, Naixi; Zhang, Hechen
Source:
Plant growth regulation 2020 v.90 no.3 pp. 597
ISSN:
0167-6903
Subject:
anthocyanins,   etc   ; Phalaenopsis; genes;     Show all 3 Subjects
Abstract:
... The original version of this article unfortunately contained some errors. ...
DOI:
10.1007/s10725-020-00595-3

9. Bring some colour to your package: Freshness indicators based on anthocyanin extracts

Author:
Becerril, Raquel; Nerín, Cristina; Silva, Filomena
Source:
Trends in food science & technology 2021 v.111 pp. 495-505
ISSN:
0924-2244
Subject:
anthocyanins,   etc   ; color; food quality; foods; freshness; pH; people; shelf life;     Show all 8 Subjects
Abstract:
... Nowadays, consumers are more aware about what they eat and how it is packaged. Food quality is of paramount importance and consumers are eager to be constantly updated about the perishability and shelf-life of the food products they buy. This gave rise to intelligent packaging (IP) materials and devices that can communicate with all people throughout the entire food route. One of the main colour-b ...
DOI:
10.1016/j.tifs.2021.02.042

10. Fast quantitative determination of phenolic compounds in grape juice by UPLC-MS: method validation and characterization of juices produced with different grape varieties

Author:
Canedo-Reis, Natalia Alejandra Pisoni; Guerra, Celito Crivellaro; da Silva, Letícia Flores; Wetzstein, Luísa Carolina; Junges, Carlos Henrique; Ferrão, Marco Flôres; Bergold, Ana Maria
Source:
Journal of food measurement & characterization 2021 v.15 no.2 pp. 1044-1056
ISSN:
2193-4126
Subject:
anthocyanins,   etc   ; cultivars; detection limit; grape juice; grapes; measurement; quantitative analysis;     Show all 7 Subjects
Abstract:
... A fast method for the simultaneous quantitative determination of 16 phenolic compounds in grape juice by UPLC-MS was developed and validated. Run time was 4.5 min and the method proved to be specific, linear (r > 0.9961), precise (RSD < 5%), accurate (recovery range was under ± 5%) and sensitive with a limit of detection ranging from 0.45 to 35.34 μg L⁻¹ and limit of quantification ranging from 1. ...
DOI:
10.1007/s11694-020-00706-8

11. Convenient use of low field nuclear magnetic resonance to determine the drying kinetics and predict the quality properties of mulberries dried in hot-blast air

Author:
Li, Meng; Chen, Yannan; Geng, Yanling; Liu, Feng; Guo, Lanping; Wang, Xiao
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.137 pp. 110402
ISSN:
0023-6438
Subject:
anthocyanins,   etc   ; air; color; microstructure; models; nuclear magnetic resonance spectroscopy; texture;     Show all 7 Subjects
Abstract:
... The drying kinetics and quality properties of mulberries dried in hot-air were investigated at four temperatures (40, 50, 60, and 70 °C). A convenient tool, Low-field nuclear magnetic resonance (LF-NMR) and MRI techniques were used to study the water state and distribution during the drying process. The results showed that the water reached equilibrium with drying times of 83, 38, 29, and 17 h at ...
DOI:
10.1016/j.lwt.2020.110402

12. Evolution of malvidin‐3‐glucoside and color charateristics of red wines during forced aging processes: Effect of (+)‐catechin and (−)‐epicatechin addition

Author:
Liu, Yue; Duan, Changqing; Shi, Ying
Source:
Journal of food processing and preservation 2021 v.45 no.2 pp. e15177
ISSN:
0145-8892
Subject:
anthocyanins,   etc   ; color; evolution; flavanols; flavor; polymers; red wines; temperature; China;     Show all 9 Subjects
Abstract:
... The interaction between malvidin‐3‐glucoside and flavan‐3‐ols are responsible for most of organoleptic properties (color and flavor) of red wine. This study aimed to illustrate the condensation between malvidin‐3‐glucoside and flavan‐3‐ols of red wine by adding exogenous (+)‐catechin and (−)‐epicatechin at a single dose of 300 mg/L. The addition treatments led to rapid decrease of malvidin‐3‐gluco ...
DOI:
10.1111/jfpp.15177

13. Current status of genus Impatiens: Bioactive compounds and natural pigments with health benefits

Author:
Pires, Eleomar O.; Caleja, Cristina; Garcia, Carolina C.; Ferreira, Isabel C.F.R.; Barros, Lillian
Source:
Trends in food science & technology 2021
ISSN:
0924-2244
Subject:
anthocyanins,   etc   ; Impatiens; diet; food industry; food science; markets; pigmentation; technology;     Show all 8 Subjects
Abstract:
... The market for edible flowers has grown exponentially due to consumers demand. This has been motivated by the concern to include healthier foods in the daily diet, leading to a great interest in these natural matrices. However, and although the consumption of this type of matrices are popularly associated with health benefits, scientific studies are still scarce. The industry seeks to satisfy the ...
DOI:
10.1016/j.tifs.2021.01.074

14. Improvement of 3D printing properties of rose‐sodium alginate heterogeneous gel by adjusting rose material

Author:
Feng, Chunyan; Zhang, Min; Bhandari, Bhesh; Wang, Yuchuan; Wang, Bin
Source:
Journal of food process engineering 2021 v.44 no.1 pp. e13583
ISSN:
0145-8876
Subject:
anthocyanins,   etc   ; chitosan; color; gels; snack foods; sodium alginate; water content;     Show all 7 Subjects
Abstract:
... The main purpose of this work was to use the sodium alginate gel (NaAlg) to explore the influencing factors of 3D food printing of large‐particle heterogeneous food materials. For edible rose petals, the main factors limiting the application of roses to 3D printing are the material's non‐shear thinning characteristics, the roses being much larger in size than the nozzle diameter, and the poor stab ...
DOI:
10.1111/jfpe.13583

15. Blueberry supplementation reduces the blood lactate response to running in normobaric hypoxia but has no effect on performance in recreational runners

Author:
Brandenburg, Jason P.; Giles, Luisa V.
Source:
Journal of the International Society of Sports Nutrition 2021 v.18 no.1 pp. 26
ISSN:
1550-2783
Subject:
anthocyanins,   etc   ; antioxidants; blood; blueberries; heart rate; hypoxia; lactic acid; nitric oxide; oxidative stress; oxygen; placebos;     Show all 11 Subjects
Abstract:
... BACKGROUND: Blueberries are concentrated with anthocyanins possessing antioxidant properties. As these properties counter fatigue, blueberry supplementation may improve performance and recovery, particularly in hypoxia, where oxidative stress is elevated. METHODS: This study examined the effects of blueberry supplementation on running performance, physiological responses, and recovery in normobari ...
DOI:
10.1186/s12970-021-00423-7

16. Expression pattern analysis of three R2R3-MYB transcription factors for the production of anthocyanin in different vegetative stages of Arabidopsis leaves

Author:
Koo, Yeonjong; Poethig, R. Scott
Source:
Applied biological chemistry 2021 v.64 no.1 pp. 5
ISSN:
2468-0834
Subject:
anthocyanins,   etc   ; Arabidopsis thaliana; adults; biosynthesis; chemistry; gene expression; genes; juveniles; leaves; plant growth; transcription factors;     Show all 11 Subjects
Abstract:
... Anthocyanin is a type of flavonoid that appears purple in plants. PAP1, PAP2, and MYB113 are the three major R2R3-MYB transcription factors that regulate flavonoid biosynthesis in Arabidopsis thaliana. In this study, we found that the three MYB genes regulate anthocyanin accumulation in different leaf stages. Under limited nutrient conditions, PAP1 and PAP2 genes were highly induced in juvenile le ...
DOI:
10.1186/s13765-020-00584-0

17. The apple MdCOP1-interacting protein 1 negatively regulates hypocotyl elongation and anthocyanin biosynthesis

Author:
Kang, Hui; Zhang, Ting-Ting; Fu, Lu-Lu; Yao, Yu-Xin; You, Chun-Xiang; Wang, Xiao-Fei; Hao, Yu-Jin
Source:
BMC plant biology 2021 v.21 no.1 pp. 15
ISSN:
1471-2229
Subject:
anthocyanins,   etc   ; Arabidopsis; apples; biosynthesis; callus; epistasis; genes; hypocotyls; mutants; phenotype; photomorphogenesis; transcription (genetics);     Show all 12 Subjects
Abstract:
... BACKGROUND: In plants, CONSTITUTIVELY PHOTOMORPHOGENIC 1 (COP1) is a key negative regulator in photoperiod response. However, the biological function of COP1-interacting protein 1 (CIP1) and the regulatory mechanism of the CIP1-COP1 interaction are not fully understood. RESULTS: Here, we identified the apple MdCIP1 gene based on the Arabidopsis AtCIP1 gene. Expression pattern analysis showed that ...
DOI:
10.1186/s12870-020-02789-3

18. Polysaccharide dual coating of yeast capsules for stabilization of anthocyanins

Author:
Tan, Chen; Wang, Jing; Sun, Baoguo
Source:
Food chemistry 2021 v.357 pp. 129652
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; ascorbic acid; chitosan; chondroitin sulfate; degradation; encapsulation; food chemistry; heat; hydrophobicity; oxygen; water solubility; yeasts;     Show all 12 Subjects
Abstract:
... The dual coated yeast capsules for anthocyanin encapsulation and stabilization were fabricated. Anthocyanins were preloaded in hollow yeast capsules, and then the dual coating was performed by deposition of opposite charged polysaccharides using layer-by-layer technique. The combination of positively charged chitosan and negatively charged chondroitin sulfate was found to confer the yeast capsules ...
DOI:
10.1016/j.foodchem.2021.129652

19. Selenium and anthocyanins share the same transcription factors R2R3MYB and bHLH in wheat

Author:
Pu, Zhien; Wei, Guanghui; Liu, Zehou; Chen, Li; Guo, Han; Li, Yang; Li, Yong; Dai, Shoufen; Wang, Jirui; Li, Wei; Jiang, Qiantao; Wei, Yuming; Zheng, Youliang
Source:
Food chemistry 2021 v.356 pp. 129699
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; absorption; biosynthesis; cultivars; flow; food chemistry; humans; phenotype; selenium; sequence analysis; transcription (genetics); wheat;     Show all 12 Subjects
Abstract:
... Anthocyanins and selenium have vital biological functions for human and plants, they were investigated thoroughly and separately in plants. Previous studies indicated pigmented fruits and vegetables had higher selenium concentration, but whether there is a relationship between anthocyanins and selenium is unclear. In this study, a combined phenotypic and genotypic methodological approach was under ...
DOI:
10.1016/j.foodchem.2021.129699

20. Identification and quantification of phenolic composition from different species of Jabuticaba (Plinia spp.) by HPLC-DAD-ESI/MSn

Author:
de Andrade Neves, Nathália; César Stringheta, Paulo; Ferreira da Silva, Isadora; García-Romero, Esteban; Gómez-Alonso, Sergio; Hermosín-Gutiérrez, Isidro
Source:
Food chemistry 2021 v.355 pp. 129605
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; Plinia cauliflora; Plinia peruviana; catechin; cultivars; ellagic acid; epigallocatechin; food chemistry; myricetin; pulp; quercetin;     Show all 11 Subjects
Abstract:
... The aim of this study was to investigate phenolic compounds in peel, pulp and seeds of five different jabuticabas - Plinia trunciflora, “cabinho”, P. cauliflora, cultivars “paulista” and “canaã-açu”, P. jaboticaba, “sabará” and P. phitrantha, “branca-vinho”. In addition to the commonly reported cyanidin-3-glucoside and delphinidin3-glucoside, it was also found the unreported cyanidin-3-coumaroylgl ...
DOI:
10.1016/j.foodchem.2021.129605