Abstract
Abstract Barberry anthocyanins have attracted more attention in the food industry due to their natural red colourants and beneficial characteristics. These compounds exhibit a range of biological activities, such as antioxidant, antibacterial, anti-diabetic, anticancer and neuroprotective effects, which indicates their potential role in the development of functional foods and therapeutic formulations. To extract the optimal yield of these valuable pigments from barberry fruit, it is essential to use the most suitable extraction method. While traditional methods like solvent extraction are commonly used, novel techniques such as pulsed electric field processing, ultrasound-assisted extraction, and high-pressure carbon dioxide extraction offer advantages like reduced solvent demand, shorter processing time, higher yields and lower energy consumption. Despite the numerous beneficial features of anthocyanins, their application is restricted due to their low stability and bioavailability, which is affected by environmental factors such as pH, temperature, light, oxygen, enzymatic activity, and ascorbic acid. Strategies to enhance their structural stability, including copigmentation and encapsulation, are necessary to expand their further application in the food industry.
Published Version
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