ReviewAntioxidants (Basel, Switzerland)2021
Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins.
Review in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
15 citing papers in PubMed.
- Anthocyanin (ATH)-incorporating polyvinylpyrrolidone-ethyl cellulose-(2-hydroxypropyl)-β-cyclodextrin (PVP-EC-BCD) nanofiber-based pH sensor for ocular pH detection during accidental chemical spills.Nanoscale advances · 2026Article
- Emerging Nonthermal Technologies for the Production of Postbiotics.Comprehensive reviews in food science and food safety · 2025Review
- Metabolomic and chemometric profiling of crimson grapes during drying and its impact on antidiabetic activity.NPJ science of food · 2025Article
- Beyond Color Extraction: How Pulsed Electric Fields and Sulfites Affect Phenolic and Volatile Compounds of Primitivo Red Wine.Foods (Basel, Switzerland) · 2025Article
- Innovative Applications of High Hydrostatic Pressure in Winemaking.Comprehensive reviews in food science and food safety · 2025Review
- Effects of X-ray and electron beam irradiation on wine quality: Emphasizing phenolic compounds and aroma profiles.Food chemistry: X · 2025Article
- Extraction of Bioactive Phenolics from Various Anthocyanin-Rich Plant Materials and Comparison of Their Heat Stability.Molecules (Basel, Switzerland) · 2024Article
- Untargeted Metabolomics Analysis Based on LC-QTOF-MS to Investigate the Phenolic Composition of Red and White Wines Elaborated from Sonicated Grapes.Foods (Basel, Switzerland) · 2024Article
- The Generation of Suspended Cell Wall Material May Limit the Effect of Ultrasound Technology in Some Varietal Wines.Foods (Basel, Switzerland) · 2024Article
- Effect of HHP and UHPH High-Pressure Techniques on the Extraction and Stability of Grape and Other Fruit Anthocyanins.Antioxidants (Basel, Switzerland) · 2023Review
- Antioxidant Capacity of Anthocyanins and Other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis.Antioxidants (Basel, Switzerland) · 2022Article
- Inactivation ofMicroorganisms · 2022Article
- Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application.Antioxidants (Basel, Switzerland) · 2022Review
- Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications.Frontiers in nutrition · 2022Review
- Red Wine and Health: Approaches to Improve the Phenolic Content During Winemaking.Frontiers in nutrition · 2022Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
Anthocyanins are flavonoid pigments broadly distributed in plants with great potential to be used as food colorants due to their range of colors, innocuous nature, and positive impact on human health. However, these molecules are unstable and affected by pH changes, oxidation and high temperatures, making it very important to extract them using gentle non-thermal technologies. The use of emerging non-thermal techniques such as High Hydrostatic Pressure (HHP), Ultra High Pressure Homogenization (UHPH), Pulsed Electric Fields (PEFs), Ultrasound (US), irradiation, and Pulsed Light (PL) is currently increasing for many applications in food technology. This article reviews their application, features, advantages and drawbacks in the extraction of anthocyanins from grapes. It shows how extraction can be significantly increased with many of these techniques, while decreasing extraction times and maintaining antioxidant capacity.
Indexed as
Identifiers
What OpenQuestion holds
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.