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1. Impact of micro-oxygenation timing and rate of addition on color stabilization and chromatic characteristics of cabernet sauvignon wines

Author:
Catania, Aníbal; Lerno, Larry; Sari, Santiago; Fanzone, Martín; Casassa, Federico; Oberholster, Anita
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.149 pp. 111776
ISSN:
0023-6438
Subject:
anthocyanins,   etc   ; acetaldehyde; color; malolactic fermentation; oxygen; wines;     Show all 6 Subjects
Abstract:
... The presented study evaluated anthocyanins, anthocyanin-derived pigments and chromatic characteristics of six micro-oxygenation treatments resulting from applying oxygen at different times and rates. Oxygen was applied before malolactic fermentation (MLF) at a rate of zero or 20 mg O₂/L/month and after MLF at rates of zero, 4.5 or 9 mg O₂/L/month. LC-MS analysis after 6 months of bottle aging indi ...
DOI:
10.1016/j.lwt.2021.111776

2. 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

3. Recovery of Solutes from Ice and Concentrated Fractions in Centrifugal Block Cryoconcentration Applied to Blueberry Juice

Author:
Casas-Forero, Nidia; Orellana-Palma, Patricio; Petzold, Guillermo
Source:
Food and bioprocess technology 2021 v.14 no.6 pp. 1155-1168
ISSN:
1935-5130
Subject:
anthocyanins,   etc   ; antioxidant activity; bioprocessing; blueberries; ice; polyphenols;     Show all 6 Subjects
Abstract:
... The aim of this study was to describe the impact of centrifugal block cryoconcentration (CBCC) at three cycles on physicochemical parameters, total bioactive compounds (TBC), individual phenolic content (IPC), and antioxidant activity (AA) applied to fresh blueberry juice. Additionally, the recovery of cryoconcentrate solution from the ice fractions was evaluated. The total soluble solids (TSS), T ...
DOI:
10.1007/s11947-021-02626-x

4. 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

5. Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines

Author:
Ruiz-Rodríguez, Ana; Palma, Miguel; Barroso, Carmelo G.
Source:
Foods 2021 v.10 no.5
ISSN:
2304-8158
Subject:
anthocyanins,   etc   ; alcoholic fermentation; color; maceration; temperature; wines;     Show all 6 Subjects
Abstract:
... This study presents the effects of different working temperatures on the transfer of compounds during the pre-fermentative and fermentative stages of the wine making process with ‘Cabernet Sauvignon’ grapes. Two different procedures have been evaluated. Firstly, the pre-fermentative maceration of the crushed grapes at two different temperatures (20 °C and 10 °C). Then, the alcoholic fermentation u ...
DOI:
10.3390/foods10051053

6. Characterization and Action Mechanism Analysis of VvmiR156b/c/d-VvSPL9 Module Responding to Multiple-Hormone Signals in the Modulation of Grape Berry Color Formation

Author:
Su, Ziwen; Wang, Xicheng; Xuan, Xuxian; Sheng, Zilu; Jia, Haoran; Emal, Naseri; Liu, Zhongjie; Zheng, Ting; Wang, Chen; Fang, Jinggui
Source:
Foods 2021 v.10 no.4
ISSN:
2304-8158
Subject:
anthocyanins,   etc   ; color; fruits; grapes; odors; sugars; tomatoes;     Show all 7 Subjects
Abstract:
... In recent years, more and more reports have shown that the miR156-SPL module can participate in the regulation of anthocyanin synthesis in plants. However, little is known about how this module responds to hormonal signals manipulating this process in grapes. In this study, exogenous GA, ABA, MeJA, and NAA were used to treat the ‘Wink’ grape berries before color conversion, anthocyanin and other r ...
DOI:
10.3390/foods10040896

7. Natural Blues: Structure Meets Function in Anthocyanins

Author:
Houghton, Alan; Appelhagen, Ingo; Martin, Cathie
Source:
Plants 2021 v.10 no.4
ISSN:
2223-7747
Subject:
anthocyanins,   etc   ; color; food industry; pigmentation; Europe;     Show all 5 Subjects
Abstract:
... Choices of blue food colourants are extremely limited, with only two options in the USA, synthetic blue no. 1 and no. 2, and a third available in Europe, patent blue V. The food industry is investing heavily in finding naturally derived replacements, with limited success to date. Here, we review the complex and multifold mechanisms whereby blue pigmentation by anthocyanins is achieved in nature. O ...
DOI:
10.3390/plants10040726

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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

14. Determination of anthocyanin and moisture content of purple sweet potatoes during drying process by their optical properties in the 400–1050 nm range

Author:
Peng, Jing; Wang, Ke; Ma, Chen; Long, Jiamei; Tu, Kang; Pan, Leiqing
Source:
Food chemistry 2021 v.359 pp. 129811
ISSN:
0308-8146
Subject:
anthocyanins,   etc   ; absorption; food chemistry; prediction; statistical analysis; water content;     Show all 6 Subjects
Abstract:
... This research investigated the potential of using optical properties to assess quality attributes of purple sweet potatoes (PSPs) during drying process. The absorption (μa) and scattering (μs') properties of PSPs during drying were determined at 400–1050 nm using a single integrating sphere system. The absorption spectra were marked by pronounced anthocyanin peaks around 545 nm, and very small wat ...
DOI:
10.1016/j.foodchem.2021.129811

15. Modifiers based on natural deep eutectic mixtures to enhance anthocyanins isolation from grape pomace by pressurized hot water extraction

Author:
Loarce, L.; Oliver-Simancas, R.; Marchante, L.; Díaz-Maroto, M.C.; Alañón, M.E.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.149 pp. 111889
ISSN:
0023-6438
Subject:
anthocyanins,   etc   ; choline chloride; grape pomace; oxalic acid; temperature; winemaking;     Show all 6 Subjects
Abstract:
... Anthocyanins are regarded as treasured compounds due to their potential health claims, as well as their industrial food applications. They are usually found in large quantities in food by-products such as grape pomace. Consequently, research interest has been triggered to the recovery of anthocyanins remaining in grape pomace after winemaking process. In an attempt to find more effective and envir ...
DOI:
10.1016/j.lwt.2021.111889

16. Research opportunities: Traditional fermented beverages in Mexico. Cultural, microbiological, chemical, and functional aspects

Author:
Robledo-Márquez, K.; Ramírez, V.; González-Córdova, A.F.; Ramírez-Rodríguez, Y.; García-Ortega, L.; Trujillo, J.
Source:
Food research international 2021 v.147 pp. 110482
ISSN:
0963-9969
Subject:
anthocyanins,   etc   ; fermentation; ferulic acid; food research; polyphenols; saponins; toxicology; Mexico;     Show all 8 Subjects
Abstract:
... In Mexico, close to 200 fermented products have been described, of which, approximately 20 are beverages. They were obtained through rustic and ancestral fermentation methods by different indigenous Mexican communities; most of them were used in ceremonies, agricultural work, and other occasions. For their elaboration, different substrates obtained from plants are used, where uncontrolled and low- ...
DOI:
10.1016/j.foodres.2021.110482

17. Investigating the Use of Chitosan: Toward Improving the Dyeability of Cotton Fabrics Dyed with Roselle (Hibiscus sabdariffa L.)

Author:
Mansour, Rym; Ben Ali, Hayet
Source:
Journal of natural fibers 2021 v.18 no.7 pp. 1007-1016
ISSN:
1544-046X
Subject:
anthocyanins,   etc   ; Hibiscus sabdariffa; absorption; chitosan; cotton; cotton fabric; spectrophotometers;     Show all 7 Subjects
Abstract:
... This study investigates the influence of chitosan to improve the dyeing absorption of cotton fabric using Roselle (Hibiscus sabdariffa L.) and the determination of the amount of anthocyanin pigments by the spectrophotometric method. The results of this study highlights that cotton fabrics treated with chitosan have better depth of shade (K/S = 11) than those untreated fabrics (K/S = 4) dyed with R ...
DOI:
10.1080/15440478.2019.1675217

18. Flower color classification and correlation between color space values with pigments in potted multiflora chrysanthemum

Author:
Lu, Chenfei; Li, Yanfei; Wang, Jiaying; Qu, Jiaping; Chen, Yi; Chen, Xiaoyan; Huang, He; Dai, Silan
Source:
Scientia horticulturae 2021 v.283 pp. 110082
ISSN:
0304-4238
Subject:
anthocyanins,   etc   ; Chrysanthemum; color; cyanidin; flower color; germplasm; lutein; regression analysis;     Show all 8 Subjects
Abstract:
... Flower color, which varies widely in potted multiflora chrysanthemum, is an extremely important character for classification. A quantitative definition of the flower color of potted multiflora chrysanthemums and the establishment of a standard color classification system may help us to evaluate the germplasm resources effectively. In this study, 273 potted multiflora chrysanthemum advanced lines w ...
DOI:
10.1016/j.scienta.2021.110082

19. Effect of postharvest dehydration on the microstructure and anthocyanin content of grapes

Author:
Zheng, Wancai; Alim, Aygul; Bai, Yujia; Feng, Zuoshan; Zhang, Jianmei; Xia, Na; Ding, Zeren
Source:
Horticulture, environment and biotechnology 2021 v.62 no.3 pp. 423-434
ISSN:
2211-3452
Subject:
anthocyanins,   etc   ; biotechnology; environment; grapes; horticulture; microstructure; phenols; shrinkage;     Show all 8 Subjects
Abstract:
... Postharvest dehydration temperature is important for the quality of grapes, especially the content of anthocyanin. Therefore, this article investigated the changes in the contents of total phenolic and anthocyanin compounds as well as the tissue microstructure of grapes. Furthermore, the correlation between the drying temperature and the total phenolic and anthocyanin compounds was analyzed. The r ...
DOI:
10.1007/s13580-020-00331-w

20. Effects of leaf removal on the accumulation of anthocyanins and the expression of anthocyanin biosynthetic genes in Cabernet Sauvignon (Vitis vinifera L.) grapes

Author:
Yue, Xiaofeng; Zhao, Yameng; Ma, Xin; Jiao, Xuliang; Fang, Yulin; Zhang, Zhenwen; Ju, Yanlun
Source:
Journal of the science of food and agriculture 2021 v.101 no.8 pp. 3214-3224
ISSN:
0022-5142
Subject:
anthocyanins,   etc   ; Vitis vinifera; agriculture; biosynthesis; color; leaves; ripening; wines;     Show all 8 Subjects
Abstract:
... BACKGROUND: Anthocyanins, a major flavonoid class, determine the color and quality of wine. Recent research revealed that basal leaf removal can increase the content of these compounds. This study determined the effects of basal leaf removal on the anthocyanin profiles of Cabernet Sauvignon grapes. RESULTS: The effects of basal leaf removal on anthocyanin composition in Cabernet Sauvignon grapes w ...
DOI:
10.1002/jsfa.10951