Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

Autor: Nayara Macêdo Peixoto Araujo, Eric Keven Silva, Glaucia Maria Pastore, Mário Roberto Maróstica Júnior, Henrique Silvano Arruda, Gustavo Araujo Pereira
Jazyk: angličtina
Rok vydání: 2021
Předmět:
Crops
Agricultural
Food industry
microwave
030309 nutrition & dietetics
Emerging technologies
Food Handling
Phytochemicals
Active packaging
Pharmaceutical Science
Review
phenolic compounds
Analytical Chemistry
Anthocyanins
03 medical and health sciences
chemistry.chemical_compound
Structure-Activity Relationship
QD241-441
0404 agricultural biotechnology
Biological property
Drug Discovery
pulsed electric field
Food Industry
Physical and Theoretical Chemistry
non-thermal processes
0303 health sciences
Biological Products
bioactive compounds
Molecular Structure
business.industry
green chemistry
ultrasound
Organic Chemistry
04 agricultural and veterinary sciences
Limiting
Hydrogen-Ion Concentration
040401 food science
emerging technologies
waste valorization
chemistry
Chemistry (miscellaneous)
Anthocyanin
Molecular Medicine
Food systems
Environmental science
Biochemical engineering
business
Zdroj: Molecules
Molecules, Vol 26, Iss 2632, p 2632 (2021)
ISSN: 1420-3049
Popis: Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins’ applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.
Databáze: OpenAIRE
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