Mineral Elements and their Relation to Anthocyanin Content in Pigmented Rice Plants using Definitive Screening Design and Self Organising Map.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12534
Abstract: BACKGROUND Mineral elements are nutrients required by an organism to perform functions necessary for survival. Stress induced metabolism following nutritional stress have been reported to increase levels of anthocyanin. However, the role of mineral elements… read more here.
Keywords: mineral elements; anthocyanin; anthocyanin content; rice plants ... See more keywords
Pre-véraison treatment of salicylic acid to enhance anthocyanin content of grape (Vitis vinifera L.) berries.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9869
Abstract: BACKGROUND Grape berries produce significant amounts of phenolic compounds as an essential qualitative factor due to their nutritional value and effect on berry color and texture. Salicylic acid (SA) and its derivatives usually lead to… read more here.
Keywords: salicylic acid; grape; grape berries; treatment ... See more keywords
Influence of oak wood chips–grape mix maceration on the extraction of anthocyanins from low-extractable anthocyanin content red grapes
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DOI: 10.1007/s00217-017-2999-7
Abstract: Wine color depends not only on the amount of anthocyanin present in the grapes, but also on the amount of them that may be extracted from grapes and their interactions with other phenolic compounds. Color… read more here.
Keywords: color; wood chips; maceration; analysis ... See more keywords
Postharvest Auxin and Methyl Jasmonate Effect on Anthocyanin Biosynthesis in Red Raspberry (Rubus idaeus L.)
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DOI: 10.1007/s00344-017-9682-x
Abstract: Fruit color is fundamental for consumer acceptance. There is evidence that plant growth regulators, such as indole-3-acetic acid (IAA) and methyl jasmonate (MJ), are related to the inhibition or increase of flavonoids in red raspberries… read more here.
Keywords: anthocyanin; rubus idaeus; iaa; methyl jasmonate ... See more keywords
Optimized preparation of anthocyanin-rich extract from black rice and its effects on in vitro digestibility
Sign Up to like & getrecommendations! Published in 2017 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-017-0188-x
Abstract: Abstract The procedure for obtaining anthocyanin-enriched extracts from black rice was optimized by response surface methodology, and the effects of the optimized extract on in vitro starch digestibility were investigated in a wheat flour gel… read more here.
Keywords: black rice; anthocyanin; anthocyanin enriched; extract ... See more keywords
Bio-inspired biopolymeric coacervation for entrapment and targeted release of anthocyanin
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DOI: 10.1007/s10570-020-03523-w
Abstract: In order to provide stability of anthocyanin, a powerful antioxidant, encapsulant was made by utilizing two biopolymers that can be used further for the targeted release due to its intrinsic structure. Present study was carried… read more here.
Keywords: targeted release; bio inspired; biopolymeric coacervation; anthocyanin ... See more keywords
Design and Evaluation of pH-Sensitive Pectin Films Infused with Anthocyanin-Rich Extracts from Australian Native Fruits for Intelligent Food Packaging Applications
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DOI: 10.1007/s11483-024-09900-3
Abstract: This study investigates the incorporation of anthocyanin-rich extracts from Mountain Pepper Berry (MPB) and Queen Garnet Plum (QGP) into pectin-based films to develop pH-sensitive indicators. Using glycerol as an extraction solvent, significant differences in anthocyanin… read more here.
Keywords: rich extracts; native fruits; australian native; anthocyanin rich ... See more keywords
Gallic acid as a copigment enhance anthocyanin stabilities and color characteristics in blueberry juice
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-04175-w
Abstract: The aim of this study was to evaluate the influence of adding copigment gallic acid (GA) on the stability of anthocyanin and color in blueberry juice, and assays were carried out with different anthocyanin:GA molar… read more here.
Keywords: blueberry juice; gallic acid; anthocyanin; copigment ... See more keywords
Anthocyanin accumulation in poinsettia leaves and its functional role in photo-oxidative stress
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DOI: 10.1016/j.envexpbot.2020.104065
Abstract: Abstract The role of anthocyanin accumulation in poinsettia leaves exposed to photo-oxidative stress was evaluated by comparing green (anthocyanin less) and reddish (anthocyanin well equipped) leaves, co-occurring in poinsettia (Euphorbia pulcherrima Willd. ex Klotzsch). For… read more here.
Keywords: anthocyanin; photo oxidative; poinsettia; oxidative stress ... See more keywords
Optimization of anthocyanins extraction from black carrot pomace with thermosonication.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.05.098
Abstract: A study was conducted to identify optimal ultrasound processing conditions (ultrasound energy density and temperature) to maximize the extraction of anthocyanin colorants from black carrot pomace. The treatment maximized the yield of five different anthocyanin… read more here.
Keywords: anthocyanin; extraction; black carrot; carrot pomace ... See more keywords
Protective effect of mulberry fruit anthocyanin on human hepatocyte cells (LO2) and Caenorhabditis elegans under hyperglycemic conditions.
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DOI: 10.1016/j.foodres.2017.10.009
Abstract: Type 2 diabetes is a chronic disease and hyperglycemia is important in the pathogenesis of diabetic complications. Exposure of LO2 cells to high glucose resulted in cellular glucose consumption and uptake decreases, reactive oxygen species… read more here.
Keywords: effect mulberry; mulberry; protective effect; caenorhabditis elegans ... See more keywords