Alginate and β-cyclodextrin were used to produce easily dosable and spray-dried microsystems of a dried blood orange extract with antidysmetabolic properties, obtained from a by-product fluid extract. The spray-dried applied conditions were able to obtain a concentrate dried extract without the loss of AOA and with TPC and TMA values of 35-40% higher than that of the starting material. They wer...

Anthocyanins not just have various benefits in food industry but also have been used as natural colourants in cosmetic, coating products and as potential natural photosensitizers in solar cell. Thus, the main purpose of this study was to obtain information on the maximum yield of anthocyanin that can be recovered from Melastoma malabathricum fruit. Factors such as extraction temperature, extrac...

Anthocyanins are a broad class of water soluble pigments found in a wide array of plants. They are responsible for a variety of the attractive colors found in fruits including red, purple, orange, and blue. There use as a natural alternative to synthetic colorants has been investigated extensively in the past several years as consumers have been asking for greater choice in the marketplace. The...

In present study, the anthocyanin composition and content of the fruit of B. heteropoda Schrenk were determined for the first time. The total anthocyanins were extracted from the fruit of B. heteropoda Schrenk using 0.5% HCl in 80% methanol and were then purified using an AB-8 macroporous resin column. The purified anthocyanin extract (PAE) was evaluated by high-performance liquid chromatograph...

The mechanism(s) through which fruits, vegetables, and whole grains favorably affect health is not well established. Using an anthocyanin-rich grape as a model, we examined the ability of an agnostic analytical approach using gene expression microarrays to generate novel testable hypotheses regarding the mechanisms of action of potentially healthful foods and food components. C57BL/6 mice were ...

The growing interest on the replacement of synthetic antioxidants with natural ones has directed many research toward the plant-derived raw materials. The special attention is focused on inexpensive or residual sources from food agricultural industries. Fruit peels are valuable wastes obtained from domestic and industrial sources. The potential of fruit wastes as sources of natural antioxidants...

This study was conducted to evaluate the effect of pulsed electric field (PEF) treatment on anthocyanin extraction from red cabbage using water as a solvent. Mashed cabbage was placed in a batch treatment chamber and subjected to PEF (2.5 kV/cm electric field strength; 15 micros pulse width and 50 pulses, specific energy 15.63 J/g). Extracted anthocyanin concentrations (16 to 889 microg/mL) wer...

Anthocyanin degradation has been proposed as one of the primary causes for reduced colour and quality in red wine grapes grown in a warm climate. To study anthocyanin degradation we infused berries with L-phenyl-(13)C₆-alanine and then tracked the fate of the anthocyanins comparing normal (25 °C) and warm (45 °C) temperature conditions. An untargeted metabolomics approach was aided by filtering...

The effects of aqueous extract and anthocyanin-rich extract of the calyces of Hibiscus sabdariffa Linn on the 2,4-dinitrophenylhydrazine (DNPH)-induced changes in the levels of antioxidant enzymes of rabbits were evaluated in this study. The organs examined were the blood, brain and liver. Exposure of rabbits to DNPH (28 mg/kg body weight) caused significant (P<0.05) increase in catalase and su...