3‐Deoxyanthocyanidins: Extraction, stability, and food applications

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2024, Volume and Issue: 23(6)

Published: Nov. 1, 2024

Abstract 3‐Deoxyanthocyanidins, a rare class of anthocyanins, have gained increasing popularity due to their notable stability and bioactive properties. The enhanced these colorants is attributed the absence hydroxyl group at C‐3 position. This leads unique response mechanisms environmental factors, such as pH, temperature, light exposure. It also results in different interactions with biopolymers co‐pigments. Sorghum only dietary source 3‐deoxyanthocyanidins, which predominantly accumulate bran where cell walls are extensively cross‐linked. restricts extraction, premise application. Therefore, this review compares extraction efficiencies 3‐deoxyanthocyanidins using conventional innovative methods, discusses qualification quantification colorants, summarizes factors affecting stability, highlighting differences behavior anthocyanins influenced by factors. work provides insights for extracting stabilizing proposes potential applications food system.

Language: Английский

Ibuprofen Loaded Gelatin-Siloxane Gels prepared by Supercritical CO2-assisted Impregnation/Deposition for Controlled Drug Release and Tissue Engineering

The Journal of Supercritical Fluids, Journal Year: 2024, Volume and Issue: unknown, P. 106511 - 106511

Published: Dec. 1, 2024

Language: Английский