Sodium alginate-based indicator film with enhanced physicochemical properties induced by cellulose nanocrystals and monitor the freshness of chilled meat DOI
Shuo Shi, Yanming Ren,

Hao Zhang

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 278, P. 134631 - 134631

Published: Aug. 10, 2024

Language: Английский

Recent progress in natural seaweed pigments: Green extraction, health-promoting activities, techno-functional properties and role in intelligent food packaging DOI Creative Commons
Muhammad Faisal Manzoor, Muhammad Talha Afraz, Betül Bay Yılmaz

et al.

Journal of Agriculture and Food Research, Journal Year: 2024, Volume and Issue: 15, P. 100991 - 100991

Published: Jan. 20, 2024

Edible seaweed is a worthwhile source of natural pigments (NPs) such as carotenoids, chlorophylls, and phycobiliproteins, these functional ingredients have been well-acknowledged due to their beneficial therapeutic properties. Green extraction techniques are the best option generate them more effectively by shorter times, lower operational temperatures, reduced solvent use, process automation aid in efficient compound retrieval. These NPs show valuable biological properties neuroprotective, anti-cancer, antioxidant, anti-inflammatory, anti-bacterial, anti-angiogenic, anti-obesity activities—the potential highlights applications food industries. frequently used colorants, providing nutritional value enhancing sensorial techno-functional final product. Also, use presently being expanded intelligent packaging observe freshness time-temperature indicator improve shelf life. Properly using foods could incline novel segment seaweed-based hybrid/composite health foods. This review critically analyzes recent advances from 2015 2023 NPs' green extraction, properties, ensuing items, role systems.

Language: Английский

Citations

19
pH-sensitive films based on carboxymethyl cellulose/date pits anthocyanins: A convenient colorimetric indicator for beef meat freshness tracking DOI
Khaoula Elhadef, Moufida Chaari, Sarra Akermi

et al.

Food Bioscience, Journal Year: 2023, Volume and Issue: 57, P. 103508 - 103508

Published: Dec. 22, 2023

Language: Английский

Citations

28
Anthocyanins: a comprehensive review on biosynthesis, structural diversity, and industrial applications DOI
Nitisha Sendri, Pamita Bhandari

Phytochemistry Reviews, Journal Year: 2024, Volume and Issue: unknown

Published: April 5, 2024

Language: Английский

Citations

11
Smart chitosan films as intelligent food packaging: An approach to monitoring food freshness and biomarkers DOI Creative Commons
Shuva Bhowmik, Dominic Agyei, Azam Ali

et al.

Food Packaging and Shelf Life, Journal Year: 2024, Volume and Issue: 46, P. 101370 - 101370

Published: Oct. 17, 2024

Language: Английский

Citations

9
Metabolomic analysis, extraction, purification and stability of the anthocyanins from colored potatoes DOI Creative Commons
Lin Han, Ruijie Li,

Xiying Jin

et al.

Food Chemistry X, Journal Year: 2024, Volume and Issue: 22, P. 101423 - 101423

Published: April 27, 2024

Colored potatoes have many health benefits because they are rich in anthocyanins. However, the constituent and property of anthocyanins colored not been systematically studied yet. Herein, metabolomic analysis was carried out to investigate chemical composition four different potatoes. After that, extract purification conditions, stability were further studied. The results indicated that contained abundant polyphenols, flavonoids, Cyanidin, delphinidin, malvidin identified as major anthocyanidins purple potatoes, whereas red mainly consisted pelargonidin its derivatives. 84.47 mg C3GE/100 g DW obtained at optimal which could be effectively purified macroporous resin D101. Moreover, sensitive pH, temperature, light, redox agents, divalent or trivalent metal ions, but stable sugars univalent ions.

Language: Английский

Citations

8
Application of Plant Extracts Rich in Anthocyanins in the Development of Intelligent Biodegradable Packaging: An Overview DOI Open Access

Stephany Vasconcellos Klaric,

Amanda Galvão Maciel, Giordana Demaman Arend

et al.

Processes, Journal Year: 2025, Volume and Issue: 13(1), P. 191 - 191

Published: Jan. 11, 2025

Consumers are increasingly opting for food with high quality, in addition to practicality, as there changes time, habits and preferences, demanding that the packaging industries adapt a new lifestyle. Intelligent provides consumers real-time information about quality safety of packaged products. A critical analysis processes used develop these packages was carried out. In this context, review aims analyze concept intelligent packaging, emphasizing incorporation extracts rich anthocyanins, verifying its relationship development technologies discussing current aspects scientific production process packaging. It also highlighted anthocyanin compounds susceptible pH variations. As an indicator variation, plant extract necessary incorporate into solid matrix immobilize dye. The film represents simple visual method detect sense, technological resources have been gaining prominence premise offering convenience companies.

Language: Английский

Citations

1
Anthocyanins extracted from Jamelon fruits (Syzygium cumini L.): Effect of microencapsulation on the properties and bioaccessibility DOI
Francisco Elvino Rodrigues Paes,

Luiz Bruno de Sousa Sabino,

Larissa Morais Ribeiro da Silva

et al.

South African Journal of Botany, Journal Year: 2024, Volume and Issue: 166, P. 423 - 431

Published: Jan. 31, 2024

Language: Английский

Citations

7
pH-responsive PVA/konjac glucomannan/functional liposome terpolymer composites: Spotlight on its structure-performance, functionality, barrier properties, controlled-release behavior, biodegradability, and its intelligent preservation role for food DOI
Wei Liang, Xiangzhen Ge,

Qian Lin

et al.

Food Packaging and Shelf Life, Journal Year: 2024, Volume and Issue: 42, P. 101250 - 101250

Published: Feb. 1, 2024

Language: Английский

Citations

6
Research Progress on the Extraction and Purification of Anthocyanins and Their Interactions with Proteins DOI Creative Commons
Hongkun Xue,

Min Zha,

Yingqi Tang

et al.

Molecules, Journal Year: 2024, Volume and Issue: 29(12), P. 2815 - 2815

Published: June 13, 2024

Anthocyanins, as the most critical water-soluble pigments in nature, are widely present roots, stems, leaves, flowers, fruits, and fruit peels. Many studies have indicated that anthocyanins exhibit various biological activities including antioxidant, anti-inflammatory, anti-tumor, hypoglycemic, vision protection, anti-aging. Hence, used food, medicine, cosmetics. The green efficient extraction purification of an important prerequisite for their further development utilization. However, poor stability low bioavailability limit application. Protein, one three essential nutrients human body, has good biocompatibility biodegradability. Proteins commonly food processing, but functional properties need to be improved. Notably, can interact with proteins through covalent non-covalent means during which effectively improve enhance bioavailability. Moreover, interactions between also characteristics nutritional quality proteins. this article systematically reviews methods anthocyanins. review summarizes effect on impact protein properties. Furthermore, we introduce application interaction findings provide a theoretical reference deep processing.

Language: Английский

Citations

6
Anthocyanin and its Bioavailability, Health Benefits, and Applications: A Comprehensive Review DOI
Sihao Chen,

Yuanqiang Jia,

Yingying Wu

et al.

Food Reviews International, Journal Year: 2024, Volume and Issue: 40(10), P. 3666 - 3689

Published: June 22, 2024

Language: Английский

Citations

6