Source Of Anthocyanins Research Articles

Exploring the Extraction and Application of Anthocyanins in Food Systems

The continued use of synthetic additives in food production and preservation has raised concerns among consumers, given their potential negative health effects. Researchers and food industry experts have been exploring plants with potent functional compounds as an alternative source of natural compounds such as anthocyanins, which can be utilized to produce safe food additives. Given their various biological activities, great potential exists for anthocyanins to be used as additives to preserve food or produce functional foods with health benefits. However, to fully realize the economic and health benefits of anthocyanins, a deep understanding of the different plant sources of anthocyanins, as well as their composition, extraction techniques, and function in various products, is warranted. Therefore, this paper critically reviews the different plant sources of anthocyanins and their application in the food and nutraceutical industries, highlighting emerging extraction techniques, health benefits, and challenges in the use of anthocyanins in the food industry. This review also offers insights that could be used in future research and help establish novel and sustainable methods for manufacturing anthocyanin-based value-added products and ingredients.

Radish red protects against early diabetic kidney disease through inhibiting inflammation, pyroptosis and insulin resistance via IRAK1 signaling suppression

Diabetic kidney disease (DKD) is a major diabetic complication and a leading cause of end-stage renal disease (ESRD), but the therapeutic strategies for DKD are still limited. Red radishes (Raphanus sativus L.) are a rich source of natural anthocyanins that have antioxidant, anti-apoptotic and anti-inflammatory activities. In this study, we attempted to explore the effects of natural pigment anthocyanin called radish red (RR) extracted from red radishes on DKD progression and the underlying molecular mechanisms. RR dose-dependently reduced the tubular cell injury, indicated by the decreased expression of kidney injury molecule 1 (KIM1). Furthermore, releases of pro-inflammatory cytokines including interleukin-1β (IL-1β), IL-6 and tumor necrosis factor-α (TNF-α) stimulated by HF were strongly relieved by RR. Inflammatory response and pyroptosis were also identified to be induced by HF stimulation but were mitigated by RR in HK2 cells through repressing nuclear factor-κB (NF-κB) activation and NLR family, pyrin domain-containing 3 (NLRP3) inflammasome. IR and lipogenesis due to HF exposure were also significantly ameliorated by RR in HK2 cells. Mechanistically, RNA-Seq analysis showed that RR strongly depressed interleukin-1 receptor-associated kinase-1 (IRAK1)-mediated NLRP3 inflammasome, pyroptosis, IR and lipid deposition. Importantly, IRAK1 overexpression almost diminished the beneficial effects of RR, while being rescued upon NLRP3 knockdown in HF-treated HK2 cells, revealing that RR performed its nephroprotective functions in diabetic kidney via inactivating the IRAK1-NLRP3 signaling pathway. Similarly, animal studies confirmed that RR supplementation efficiently ameliorated HFF-caused metabolic disturbance, IR, renal dysfunctions in mice and improved structural kidney damage. Consistently, RR consumption dramatically reduced lipid accumulation, inflammatory response and pyroptosis in kidney tissues of HFF-challenged mice mainly through repressing IRAK1-NLRP3 axis. Our results demonstrated that dietary supplementation with RR may serve as an IRAK1-NLRP3 inhibitor for preventing and treating diabetic nephropathy.

Targeted regulation of 5-aminolevulinic acid enhances flavonoids, anthocyanins and proanthocyanidins accumulation in Vitis davidii callus

BackgroundSpine grape (Vitis davidii) is a promising source of high-quality anthocyanins, with vast potential for application in food, pharmaceutical, and cosmetic industries. However, their availability is limited by resource constraints. Plant cell culture has emerged as a valuable approach for anthocyanin production and serves as an ideal model to investigate the regulation of anthocyanin biosynthesis. Elicitors are employed to achieve targeted enhancement of anthocyanin biosynthesis. The present study investigated the impact of 5-aminolevulinic acid (ALA) as an elicitor on the accumulation of anthocyanins and flavonoids during spine grape callus growth. Specifically, we examined the effects of ALA on anthocyanin and its component accumulation in callus, and biosynthetic anthocyanin gene expression.ResultsALA at 25 µg/L increased the biomass of spine grape callus. ALA induction enhanced the levels of flavonoids, anthocyanins and proanthocyanidins in callus, with maximum values reaching 911.11 mg/100 g DW, 604.60 mg/100 g DW, and 5357.00 mg/100 g DW, respectively, after callus culture for 45 days. Notably, those levels were 1.47-, 1.93- and 1.83-fold higher than controls. ALA induction modulated the flavonoid profile, and among 97 differential flavonoid metabolites differing from controls, 77 were upregulated and 20 were downregulated. Six kinds of anthocyanins, namely cyanidin (8), delphinidin (6), peonidin (5), malvidin (4), petunidin (3) and pelargonidin (3), were detected in callus, with peonidin most abundant. Compared with controls, anthocyanin components were increased in ALA-treated callus. The key genes PAL1, PAL2, PAL4, CHI, CHS3, F3’H, F3H, FLS, DFR, UFGT, MYBA1, LDOX, OMT3, GT1 and ACT involved in anthocyanin biosynthesis were upregulated following ALA treatment, resulting in anthocyanin accumulation.ConclusionThis study revealed a novel mode of ALA-mediated promotion of plant anthocyanin biosynthesis and accumulation at the cellular level, and a strategy for enhancing anthocyanin content in spine grape callus. The findings advance commercial-scale production of anthocyanins via spine grape callus culture. we also explored the accumulation patterns of flavonoids and anthocyanins under ALA treatment. Augmentation of anthocyanins coincided with elevated expression levels of most genes involved in anthocyanin biosynthesis within spine grape callus following ALA treatment.

Cold plasma at various voltage, gas flow rate, and time assisted extraction of blue pea flower: Quantitative UPLC-ESI/MS/MS analysis of bioactive compounds, phenolics, and anthocyanin content

Butterfly pea (Clitoria ternatea) is a rich source of anthocyanins and has gained popularity as an herbal tea. However, conventional thermal processing could degrade its thermolabile bioactive components, necessitating alternative non-thermal processing to promote its commercial applications in the food industry. This study aims to assess the effects of sample preparation (powder vs. aqueous solution) and cold plasma treatment conditions (applied voltages, treatment times, and gas flow rates) on the extractability and stability of bioactive compounds in butterfly pea flowers. Quantitative analysis using liquid chromatography-tandem mass spectrometry was performed to assess the yield, bioactive compounds, and chemical composition of the extracts. Besides, response surface methodology and principal component analysis (PCA) were employed to elucidate the impact of experimental variables on extract characteristics. Results indicated significant concentrations of delphinidin, cyanidin, and their derivatives in all extracts. Aqueous samples treated at higher voltages and for longer durations exhibited increased total anthocyanin (+92 % for 5 min at 180 V) and phenolic content (+32 % for 3 min at 100 V). PCA revealed strong correlations between independent variables and extracts' biochemical properties, highlighting the importance of optimizing treatment parameters. Furthermore, anthocyanins with increased side chains were observed to be more resistant to degradation under plasma carrier gas flow rate and plasma processing. Powder samples experienced more significant degradation when treated with plasma due to increased free radical generation. These findings elucidated the interaction between plasma and the plant matrix, demonstrating the potential of cold plasma technology for enhancing extraction in an eco-friendly manner and promoting more sustainable food production.

Перспективы комплексной переработки ягод черной смородины

Black currant (Ribes nigrum L.) is one of the most popular berries in Russia. Its biochemical properties make it part of a healthy diet. This review describes the role of black currant and its by-products in the food industry and defines its nutritional value, i.e., vitamin C, anthocyanins, and dietary fiber. It covered original Russian and English research articles and reviews published in 2015-2023 and indexed in the Russian Research Citation Index or Pubmed databases. The keywords were black currant in Russian and English. Black currant berries are rich in dietary fiber, polyphenolic compounds, anthocyanins, vitamin C, and potassium. They cover human needs for these nutrients. Added to fermented dairy and grain foods at 5-20%, fresh or processed berries fortify them with dietary fiber, vitamin C, and anthocyanins while reducing energy value. As ingredients with color, taste, and aromatic compounds, black currant berries and their secondary products can be introduced into the formulations of various alcoholic beverages. Berry pomace is a technologically functional ingredient with a moisture-retaining ability that increases the antioxidant capacity of the final product. Juice and aqueous extracts of black currant pomace are used as picklers for fish and meat products to increase their microbiological safety and shelf-life. Complex processing of black currant berries is feasible as they are a valuable source of dietary fiber, vitamin C, and anthocyanins. Products of their processing provide a concentrate of dietary fiber with natural antioxidants. However, functional foods as sources of biologically active substances need to follow special criteria for fortified products. Black currant and its by-products are a potential source of valuable biologically active substances. In small quantities, they can expand the range of food products but fail to satisfy human diet with biologically active substances or reduce the overall energy value.

Biofunctionality of a new vinegar rich in anthocyanin from red-fleshed Niedzwetzky's apple: An ornamental plant.

In recent years, red-fleshed apple has attracted a lot of attention due to its pleasant appearance, taste, and being a valuable source of anthocyanins. Generally, different types of this apple are known as ornamental apple plants that are rarely found in various regions around the world like New Zealand, Kazakhstan, Kyrgyzstan, Australia,China, and Turkey. This study focused on the accumulation and changes of the bioactive and aroma-related volatile components at different production stages of a red-fleshed apple vinegar. The aim of this study is to produce an anthocyanin- and vitamin C-rich vinegar (NAV) from red-fleshed Niedzwetzky's apple for the first time. According to the results, in this vinegar, it wasdetermined high concentrations of total phenolic content (904.8mg-GAE/mL), total flavonoid content (0.25mg-EGCE/mL), vitamin C content (3024.3mg-AAE/mL), and 1,1-diphenyl-2-picrylhydrazyl (8.33mmol-TE/mL), as well as FRAP (13.57mmol-ISE/mL), respectively. Moreover, total anthocyanin content value was found to be 6.46mg/g. One of the components that provide the specified functional effect in this vinegar is chlorogenic acid, which constitutes the main phenolic compound, and the other one is cyanidin-3-glucoside, which is the major anthocyanin in this vinegar. The main volatile components associated with the aroma of vinegar are -acetic acid, -phenylacetic acid (5067.7µg/100mL), -phenethyl alcohol (3096.1µg/100mL), and -nonanoic acid (2939.0µg/100mL) compounds. Consequently, it is recommended to expand the range of Niedzwetzky's apples in the production and consumption of food products such as functional vinegar. Thus, a new vinegar with high functional properties will be introduced to the worldwide food industry. PRACTICAL APPLICATION: In this study, vinegar was produced from the small and dark-red-flesh-colored fruits of Niedzwetzky's apple tree, which is known in a small part of the world and is generally used as an ornamental plant due to its red-pink flowers. It has been determined that the produced vinegar has high bioavailability due to the apples with red inner flesh and high anthocyanin content and has a desirable aromatic content. Thus, a food product with high functional quality and desirable aroma, accessible to consumers all over the world, has been produced from a little-known fruit.

Study on Antioxidant Activity of Purple Sweet Potato (Ipomoea Batatas) Juice Fermented with Lactobacillus plantarum B1765

Purple sweet potatoes are a source of anthocyanins, which are antioxidants. However, the anthocyanin compounds in purple sweet potatoes are naturally bound in glycosidic form, so their potential as antioxidants is still limited. Fermentation is one method that can be used to degrade glycosidic bonds to liberate free phenolics so that it can increase the antioxidant potential of purple sweet potato. This research aims to study the growth of lactic acid bacteria (LAB), pH, total titratable acid (TAT), phenolic content, anthocyanin content, and antioxidant activity of sweet potato juice (Ipomoea batatas) fermented with Lactobacillus plantarum B1765 starter culture for 0.2, 4,6,8,10,12 and 14 hours. Total LAB was measured using the Total Plate Count (TPC) method, pH was measured using a pH meter, TAT was measured using acid-base titration, total phenolic content (TPC) was measured using the Folline-Ciocalteu method, anthocyanin content used the differential pH method and antioxidant activity was measured using the radical scavenging method 2, 2-diphenyl-1-picrylhydrazyl (DPPH) which is expressed in IC50 values. The results showed that fermentation time affected (p<0.05) total LAB, pH, TAT, phenols, anthocyanin levels, and antioxidant activity in purple sweet potato juice. Total BAL increased to reach an optimum of 2.6 x 108 CFU/mL within 6 hours. However, until the end of fermentation for 14 hours, there was still a decrease in pH to 3.73, an increase in TAT reaching 0.426%, an increase in total phenolics up to 324.21 mg GAE/g, a reduction in anthocyanin levels (13.68 mg/L) and an increase in antioxidant activity with an IC50 of 47 .05 ppm which is classified as very strong. This product meets the Indonesian National Standards for fermented drinks and can potentially be a source of antioxidants.

Bioengineered Anthocyanin-Enriched Tomatoes: A Novel Approach to Colorectal Cancer Prevention.

Colorectal cancer (CRC) remains a significant global health challenge, with barriers to effective prevention and treatment including tumor recurrence, chemoresistance, and limited overall survival rates. Anthocyanins, known for their strong anti-cancer properties, have shown promise in preventing and suppressing various cancers, including CRC. However, natural sources of anthocyanins often fail to provide sufficient quantities needed for therapeutic effects. Bioengineered crops, particularly anthocyanin-enriched tomatoes, offer a viable solution to enhance anthocyanin content. Given its large-scale production and consumption, tomatoes present an ideal target for bioengineering efforts aimed at increasing dietary anthocyanin intake. This review provides an overview of anthocyanins and their health benefits, elucidating the mechanisms by which anthocyanins modulate the transcription factors involved in CRC development. It also examines case studies demonstrating the successful bioengineering of tomatoes to boost anthocyanin levels. Furthermore, the review discusses the effects of anthocyanin extracts from bioengineered tomatoes on CRC prevention, highlighting their role in altering metabolic pathways and reducing tumor-related inflammation. Finally, this review addresses the challenges associated with bioengineering tomatoes and proposes future research directions to optimize anthocyanin enrichment in tomatoes.

Use of Fruit Waste as Natural Dyes in pH-Sensitive Colorimetric Sensors for Tilapia Fillets Quality Decline

Graphical Abstract Highlight Research 1. The use of dragon fruit peel, mangosteen peel and onion peel waste as natural dyes in colorimetric sensors was analyzed in this study. 2. Natural dyes are added to bioplastics with kappa carrageenan polymer, a mixture of corn starch and kappa carrageenan, and corn starch to determine the characteristics of the best bioplastic to be used as a colorimetry sensor. 3. The quality of the fish fillet compared to the color changes in colorimetry sensor was analysed in this study. 4. Mixture of kappa carrageenan and corn starch as bioplastic with casting method was analyzed in this study. Abstract Tilapia fillet aimed to prolonging shelf life, may still experience quality deterioration posing food safety risks. Colorimetric pH indicators offer a simple and affordable solution to the food industry to evaluating fish spoilage. Natural dyes reduce potential health risks associated with synthetic dyes. Anthocyanin sources haven’t been explored like dragon fruit rind, mangosteen rind, and red onion skin serve as real time quality and safety assessment tools for consumers. This study explores the potential of anthocyanin extracted from dragon fruit rind, mangosteen rind, and red onion skin as colorimetric sensors for evaluating the quality and safety of tilapia fillets. The anthocyanin-based sensors developed using kappa carrageenan and corn starch polymers to achieve sustainability fisheries program and were characterized according to the Japanese Industrial Standard for bioplastics. The results show that anthocyanin from dragon fruit skin exhibited the best color change in response to pH changes in the tilapia fillet, indicating its potential as a reliable indicator of spoilage. This research highlights the feasibility of using natural dyes as colorimetric sensors, reducing the risk of health hazards associated with synthetic dyes. This study also shows that different polymers give different characteristic of bioplastic. Carrageenan bioplastic shows best thickness values of 0,118 mm; Carrageenan and corn starch bioplastics shows best tensile strength values of 20,62 MPa; Carrageenan bioplastic shows best elongation values of 254%; and All polymers shows the same biodegradation rate values of 14,29%. Further studies are needed to explore other natural dyes and optimize the polymers for optimal bioplastic characteristics.

Ekstraksi berbantu gelombang ultrasonik dan fotodegradasi senyawa antosianin pada tangkai parijoto (Medinilla speciosa Blume)

Parijoto is an endemic plant widely found on the slopes of Mount Muria, Kudus Regency, Central Java. The local community often consumes parijoto fresh fruit and processes parijoto fruit such as syrup, dodol, candy, and tea. So far, the Parijoto stalk, which weighs 18.19% of the total weight of the parijoto stalk and fruit, has not been widely used, but it has great potential as a source of anthocyanin. Anthocyanin compounds have low stability to temperature and light. For this reason, extraction with a relatively low temperature and faster than conventional methods is required, one of which is Ultrasonic-assisted extraction. Ultrasonic waves produce cavitation bubbles, facilitating solvent penetration so that cell bioactive components can be extracted more effectively. This study aimed to determine the effect of ultrasonic wave-assisted extraction time of parijoto stalk anthocyanin and examine the effect of various light exposure intensities and exposure times (photodegradation) on Parijoto stalk anthocyanin extract. Ultrasonic-assisted extraction of parijoto stalk anthocyanins used a completely randomized design (CRD) with extraction time (5, 10, 15, 20, and 25 minutes) and three treatment repetitions. In photodegradation using a factorial complete randomized design with the treatment of light exposure intensity (2037 lux, 4259 lux, 6482 lux, and 9259 lux) and exposure time (6, 12, 18, and 24 hours). The results showed that the longer the extraction, up to 20 minutes, the total anthocyanin levels, redness (a*), and yellowness (b*) increased while lightness (L*) decreased. The higher the light intensity of the fluorescent lamp and the longer the light exposure, the lower the total anthocyanin content with a lower half-life. Ultrasonic-assisted extraction have proven to be quite effective for the anthocyanin extraction but need to attention with time and light exposure intensity.

Comparison of different green extraction methods used for the extraction of anthocyanin from red onion skin.

Green extraction primarily emphasizes developing new extraction techniques that consume less energy. It involves using safe, non-toxic alternative solvents and sustainable natural resources to ensure the production of safe and high-quality extracts. Red onion skin is an important source of anthocyanins, a subgroup of phenolic compounds. Anthocyanins are an important group of natural pigments that have attracted a lot of attention due to their health benefits. However, the instability and high sensitivity of these pigments have limited their use in food and cosmetics. Therefore, in this study, various modern green extraction methods were used, including solvent extraction, ultrasound-assisted extraction, subcritical water extraction, microwave-assisted extraction (MAE), pulsed electric field extraction, supercritical fluid extraction (SFE), and high hydrostatic pressure-assisted (HHPAE) extraction, to specifically extract and purify anthocyanins. The extraction efficiency, specifically targeting anthocyanins, showed the highest efficiency with HHPAE (81.84%) and the lowest with MAE (40.01%). Measurement of total anthocyanin content revealed that HHPAE and SFE methods yielded the highest anthocyanin concentrations, with 248.49 and 244.98 mg/L, respectively. Identification of anthocyanin by LC-MS revealed that the main anthocyanidins in red onion peel are pelargonidin, cyanidin, delphinidin, and petunidin. These results indicate that innovative green extraction methods, particularly HHPAE and SFE, can effectively replace conventional techniques due to their superior efficiency and enhanced preservation of anthocyanin compounds.

Valorization of Hibiscus Flower (Hibiscus sabdariffa L.) Anthocyanins to Produce Sustainable Spray-Dried Ingredients

The recent increase in sustainability awareness has triggered the industry to establish novel, eco-friendly sources of plant-based ingredients. In the present study, hibiscus flowers (Hibiscus sabdariffa L.) were investigated as a sustainable source of anthocyanins for use in spray-dried ingredients with antioxidant capacity. To this end, the extraction and spray-drying microencapsulation of hibiscus flower anthocyanins were optimized and the final products were evaluated for their oxidative stability index. Initially, preliminary experiments were carried out to evaluate the effects of selected processing parameters on anthocyanin extraction. Next, the extraction was optimized through a 22 central composite design, considering ethanol concentration (44–56% v/v) and extraction time (1.6–6.4 h) as independent factors. The optimum extraction conditions (8 h, 41.6% v/v ethanol concentration) were used to produce anthocyanin-rich extracts, which were microencapsulated by spray drying using a 22 central composite design with the carrier addition rate (1–3% w/v) and inlet temperature (160–192 °C) as factors. Maximum values of solids recovery (60.8%) and anthocyanin retention (96.0%) were reached when 3.2% w/v of starch–alginate carrier blend and a 170.7 °C inlet temperature were used. Finally, when hibiscus microcapsules were added to soybean oil, higher oxidative stability was achieved compared to the control. Overall, we demonstrate an industrially friendly and scalable approach that takes advantage of abundant hibiscus flowers as a viable source of anthocyanins for multiple applications.

Dietary Supplementation of Haskap Berry (Lonicera caerulea L.) Anthocyanins and Probiotics Attenuate Dextran Sulfate Sodium-Induced Colitis: Evidence from an Experimental Animal Model.

Haskap berry (Lonicera caerulea L.) is a rich dietary source of anthocyanins with potent anti-inflammatory properties. In this study, isolated haskap berry anthocyanins were encapsulated in maltodextrin and inulin (3:1) by freeze-drying to improve stability and bioavailability. The structural properties of microcapsules, encapsulation yield, efficiency, recovery, and powder retention were evaluated. The microcapsules that exhibited the highest encapsulation efficiency (60%) and anthocyanin recovery (89%) were used in the dextran sulfate sodium (DSS)-induced acute colitis in mice. Thirty-five BALB/c male mice of seven weeks old were divided into seven dietary supplementation groups (n = 5) to receive either free anthocyanins, encapsulated anthocyanins (6.2 mg/day), or probiotics (1 × 109 CFU/day) alone or as combinations of anthocyanin and probiotics. As observed by clinical data, free anthocyanin and probiotic supplementation significantly reduced the severity of colitis. The supplementary diets suppressed the DSS-induced elevation of serum inflammatory (interleukin (IL)-6 and tumor necrosis factor) and apoptosis markers (B-cell lymphoma 2 and Bcl-2-associated X protein) in mice colon tissues. The free anthocyanins and probiotics significantly reduced the serum IL-6 levels. In conclusion, the dietary supplementation of haskap berry anthocyanins and probiotics protects against DSS-induced colitis possibly by attenuating mucosal inflammation, and this combination has the potential as a health-promoting dietary supplement and nutraceutical.

Use of waste fermented black carrot powder dried by different methods as a substitute in noodle production

This study delved into various aspects of noodle production, emphasizing the impact of waste fermented black carrot powder (WFBCP) concentration and drying techniques. Higher concentrations of WFBCP increased cooking times, particularly in freeze-dried (FD) samples, resulting in varying water absorption and notable cooking losses. Color variations, influenced by both WFBCP concentration and drying methods, led to generally darker hues in the FD samples. Significant differences in the water content were observed across treatments. Ash content increased significantly with higher WFBCP concentrations, particularly at 40%, indicating the impact of WFBCP on ash formation. Noodle samples exhibited a significant rise in oil content with increasing WFBCP concentration, reaching a peak at 20%. Total Phenolic Content notably increased at higher WFBCP concentrations, peaking at 40%, suggesting potential nutritional benefits. Similarly, antioxidant activity increased significantly with higher WFBCP concentrations, indicating enhanced protection against food oxidation. Total monomeric anthocyanin content surged with increased WFBCP concentration, establishing WFBCP as a noteworthy source of anthocyanins. HPLC analysis revealed elevated levels of phenolic compounds when WFBCP was added to noodles, with FD-WFBCP showing the highest content. Freeze-drying effectively preserved the phenolic compounds, while the protein content remained stable. Sensory analysis, conducted using a 0–10 scale, emphasized the impact of processing methods and WFBCP concentrations on attributes such as color, stickiness, chewing, flavor, and overall rating. This study underscores the importance of precise control over WFBCP concentrations and processing for enhancing noodle attributes. Principal component analysis, explaining 90.8% of the total variation, highlights distinct differences between control and treated samples.

Influence of Harvesting Stages on Phytonutrients and Antioxidant Properties of Leaves of Five Purple-Fleshed Sweet Potato (Ipomoea batatas) Genotypes.

Sweet potatoes (Ipomoea batatas) are highly profitable, contribute to food security, and their leaves rich in phytonutrients. This study examined the optimal leaf harvesting stage by harvesting newly formed leaves (leaves 1 to 5) to achieve the highest concentration of carotenoids, phenolic compounds, antioxidant properties and mineral content. Leaves of five purple-fleshed sweet potato genotypes '2019-11-2' and '2019-1-1', 'Purple-purple', and from the USA '08-21P' and '16-283P' were harvested based on tuber life cycle [vegetative 8 weeks after planting (VS-8WAP), tuber initiation (TIS-12WAP), and tuber maturation phases (TMS-16WAP)]. At the 8WAP stage, leaves of genotype '2019-11-2' had the highest concentrations of cyanidin-caffeoyl-sophoroside-glucoside (17.64 mg/kg), cyanidin-caffeoyl-feruloyl-sophoroside-glucoside (41.51 mg/kg), peonidin-caffeoyl-hydroxybenzoyl-sophoriside-glucoside (45.25 mg/kg), and peonidin caffeoyl-feruloyl-sophoriside-glucoside (24.47 mg/kg), as well as antioxidant scavenging activity. In contrast, 'Purple-purple' harvested at TIS-12WAP showed the highest concentration of caffeoylquinic acid derivatives. Zeaxanthin, lutein, all trans-β-carotene, and cis-β-carotene are the most abundant carotenoids in genotype '08-21P' at VS-8WAP. As a result, local genotypes '2019-11-2' harvested at 8WAP and 'Purple-purple' harvested at 12WAP are potential sources of anthocyanins and caffeoylquinic acid derivatives. Conversely, USA's genotype '08-21P' at the VS-8WAP stage is an excellent source of carotenoids. The leaves of USA's '08-21P' genotype and the local '2019-11-2' genotype at TMS-16WAP exhibited the highest content of Fe and Mn, respectively. The study identified the optimal leaf stage for consumption of leaves and for use as a functional ingredient.

Valorization of saffron production waste: Isolation of anthocyanins from saffron petal extract by zirconium-based adsorbents

Anthocyanins (ACs) are a group of flavonoids with antioxidant effects and have been considered for their health benefits. Therefore, the development of economic and non-toxic isolation methods for getting high-purity ACs besides new sources of ACs is required. In this study, new nanocomposites polymer based on zirconium including Zr@PANI, Zr@βCyD, and Zr@βCyD-PANI were synthesized, and utilized as a substrate to purify ACs extracted from the petals of Crocus sativus L. To optimize the operational process, the effective parameters such as adsorption time, adsorbent dose, and initial pH that significantly affect the purification of anthocyanin were investigated by a three-level, three-factor Box-Behnken design. The optimized conditions for anthocyanin purification were obtained as follows: adsorption time of 30.83, 31.56, and 61.53 min, substrate dose of 0.072, 0.197, and 0.064 g, and initial pH of extract of 5.06, 4.04, and 7.98 for Zr@PANI, Zr@βCyD, and Zr@βCyD-PANI, respectively. In the following, the HPLC and LC-MS methods were used to analyze the purified ACs of saffron petals. The chromatographic results indicated DEL-3,5-O-diglucoside, PET-3,5-O-diglucoside, CYA-3-O-glucoside, CYA-3,5-O-diglucoside,CYA-3-O-(6-O-acetyl)-glucoside are the major ACs in saffron petals.

Microwave drying of black rosehip (Rosa pimpinellifolia L.) fruit: optimization for enhanced anthocyanin content and analysis of physicochemical properties and bioaccessibility

Black rosehip (Rosa pimpinellifolia L.) fruit is a rich source of anthocyanins and has been promoted for several bioactive properties. Drying this fruit can increase its shelf life and enhance its applications in functional food products. This study aimed to optimize the microwave drying process of black rosehip fruit. The process was optimized based on the effect of microwave power (300, 500, and 650 W) and the amount of sample per batch (50, 75, and 100 g) on the amount of total anthocyanins and individual anthocyanins (cyanin chloride, cyanidin-3-glucoside, cyanidin-3-rutinoside, pelargonidin-3-glucoside, and cyanidin chloride). The effect of different drying conditions on color, microstructure, and texture was also investigated. The bioaccessibility of anthocyanins from the dried food sample at optimum conditions was assessed by in vitro gastrointestinal digestion. The results showed that microwave power and the amount of sample had a significant effect on the anthocyanin content of black rosehip fruit. The optimum conditions were determined to be 350 W power and 50 g sample mass. Lower microwave power and less sample mass produced dried fruits which were slightly darker, less red and less yellow. The hardness of dried fruit was also significantly affected by the microwave drying conditions. The dried black rosehip at optimum conditions showed a high bioaccessibility of cyanidin-3-glucoside (82.6 ±4.1%) which is known for a wide range of bioactive properties.

Dietary Sources, Stabilization, Health Benefits, and Industrial Application of Anthocyanins-A Review.

Natural phytochemicals are well known to protect against numerous metabolic disorders. Anthocyanins are vacuolar pigments belonging to the parent class of flavonoids. They are well known for their potent antioxidant and gut microbiome-modulating properties, primarily responsible for minimizing the risk of cardiovascular diseases, diabetes, obesity, neurodegenerative diseases, cancer, and several other diseases associated with metabolic syndromes. Berries are the primary source of anthocyanin in the diet. The color and stability of anthocyanins are substantially influenced by external environmental conditions, constraining their applications in foods. Furthermore, the significantly low bioavailability of anthocyanins greatly diminishes the extent of the actual health benefits linked to these bioactive compounds. Multiple strategies have been successfully developed and utilized to enhance the stability and bioavailability of anthocyanins. This review provides a comprehensive view of the recent advancements in chemistry, biosynthesis, dietary sources, stabilization, bioavailability, industrial applications, and health benefits of anthocyanins. Finally, we summarize the prospects and challenges of applications of anthocyanin in foods.

Dehydrated and Freeze-dried Peach Fruit: A Prolonged Shelf-life Product through Modern Drying Techniques

Peach (Prunus persica L. Batsch) is a valuable temperate fruit from the Rosaceae family, which also includes many other commercially important fruits such as apples and pears, apricots, cherries and plums, and blackberries, raspberries and strawberries. Peaches are known for being a rich source of bioactive compounds, including flavonoids, anthocyanins, carotenoids, phenolic compounds, and vitamins, as well as possessing a high antioxidant activity, all of which are associated with various health benefits. Furthermore, consumers greatly value high-quality peaches due to their exceptional nutritional value and enjoyable sensory attributes. This publication aims to familiarize growers, Extension agents and specialists, and the public with insight into drying methods of peach fruit, including freeze-drying and dehydration, that can extend shelf life of this commodity for year-round enjoyment.

Encapsulation of anthocyanin from butterfly pea flowers (Clitoria ternatea L.) extract using foam-mat drying

Butterfly pea flower (BPF) is a rich source of anthocyanin, a natural phytonutrient widely used in food and pharmaceutical applications. However, the stability of anthocyanin limits its utilization. This study encapsulates anthocyanin extracted from dried BPF using monoglycerides (MG) as foaming agents and maltodextrin (MD) as stabilizers in foam-mat drying. MG concentrations of 2.5%, 3.5%, and 5.0% and MD content at 10%, 15%, and 20% were conducted at drying temperatures of 60°C, 70°C, and 80°C. According to the findings, increasing MG content promoted foam porosity, reducing drying times. Meanwhile, higher MD amounts improved foam stability and anthocyanin retention in dried particles. Using 3.5% MG and 20% MD at 70°C, up to 210 mg/100 g of anthocyanin was retained, with 98% encapsulation efficiency. The presence of MG could inhibit the activity of Bacillus subtilis. The overall properties of BPF powder were comparable to those of commercial products. As a result, this research could help guide the use of MG in combination with MD in foam-mat drying as an alternative method in the food drying industry.