ReviewMolecules (Basel, Switzerland)2021
Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems.
Review in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
26 citing papers in PubMed, 89 citations in OpenAlex.
- Phytochemical Profiling (Phenolics and Carotenoids) and Antioxidant Potential of Apple, Plum, Carrot, and Beetroot Juice Pomaces: Towards Sustainable Food Ingredients.Foods (Basel, Switzerland) · 2026Article
- Green ultrasound-assisted extraction, purification, characterization and stability kinetics of anthocyanins fromFood chemistry: X · 2026Article
- Pea Protein and Maltodextrin-Based Encapsulation of Anthocyanins From Black Rice Bran: Characterization, Storage Stability, and In Vitro Anthocyanin Release.Journal of food science · 2026Article
- Thermal and storage degradation kinetics of corn anthocyanin-based natural red colorants in a model beverage system, and their gastrointestinal behavior.NPJ science of food · 2026Article
- Ultrasound-Assisted DES Extraction of Black Rice Anthocyanins: Optimization, Characterization, and Bioactivity.Journal of food science · 2026Article
- Valorization of Agri-Food Waste from Pigment-Rich Root Vegetable in Integrated EU Biorefinery Systems.Foods (Basel, Switzerland) · 2026Review
- Exploring natural colorants from plants to insects: chemistry, functions, and modern uses.RSC advances · 2026Review
- Anthocyanins from fruit and vegetable waste: biosynthesis, extraction, and gut health benefits.Food chemistry: X · 2026Review
- Bioactive Nanoemulsions for Enhancing Sausage and Meat Patty Shelf-Life.Foods (Basel, Switzerland) · 2026Review
- Regulatory mechanisms and multidimensional applications of blueberry anthocyanins: a review of current gaps and future directions.Engineering in life sciences · 2026Review
- Biochemical Analysis of Wheat Milling By-Products for Their Valorization as Potential Food Ingredients.International journal of molecular sciences · 2025Article
- Optimization of Ultrasound-Assisted Obtention of Bluish Anthocyanin Extracts from Butterfly Pea (Plants (Basel, Switzerland) · 2025Article
- Combining the Powerful Antioxidant and Antimicrobial Activities of Pomegranate Waste Extracts with Whey Protein Coating-Forming Ability for Food Preservation Strategies.Antioxidants (Basel, Switzerland) · 2024Article
- Exploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality.Foods (Basel, Switzerland) · 2024Article
- De novo biosynthesis of anthocyanins in Saccharomyces cerevisiae using metabolic pathway synthases from blueberry.Microbial cell factories · 2024Article
- The Research Progress of Extraction, Purification and Analysis Methods of Phenolic Compounds from Blueberry: A Comprehensive Review.Molecules (Basel, Switzerland) · 2023Review
- Stability Kinetics of Anthocyanins of Grumixama Berries (Foods (Basel, Switzerland) · 2023Article
- Transcriptome and metabolome analysis reveals the effect of flavonoids on flower color variation inFrontiers in plant science · 2023Article
- Anthocyanins from Agro-Industrial Food Waste: Geographical Approach and Methods of Recovery-A Review.Plants (Basel, Switzerland) · 2022Review
- Process Optimization of Phytoantioxidant and Photoprotective Compounds from Carob Pods (Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
Abstract
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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.