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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

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

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Author(s):
Arruda, Henrique Silvano [1, 2] ; Silva, Eric Keven [3] ; Peixoto Araujo, Nayara Macedo [2] ; Pereira, Gustavo Araujo [4] ; Pastore, Glaucia Maria [2] ; Marostica Junior, Mario Roberto [1]
Total Authors: 6
Affiliation:
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food & Nutr, Monteiro Lobato St 80, BR-13083862 Campinas - Brazil
[2] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, Monteiro Lobato St 80, BR-13083862 Campinas - Brazil
[3] Univ Estadual Campinas, Sch Food Engn, Dept Food Engn, Monteiro Lobato St 80, BR-13083862 Campinas - Brazil
[4] Fed Univ Para, Inst Technol, Sch Food Engn, Augusto Correa St S-N, BR-66075110 Belem, Para - Brazil
Total Affiliations: 4
Document type: Review article
Source: Molecules; v. 26, n. 9 MAY 2021.
Web of Science Citations: 1
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. (AU)

FAPESP's process: 19/27103-0 - Evaluation of the bioactive potential of flavonoids properties from Eugenia calycina Cambess
Grantee:Nayara Macedo Peixoto
Support type: Scholarships abroad - Research Internship - Doctorate
FAPESP's process: 19/13465-8 - Lund University and State University of Campinas partnership for studies on cardiometabolic disease-preventive functional foods and diets
Grantee:Mário Roberto Maróstica Junior
Support type: Regular Research Grants
FAPESP's process: 18/11069-5 - Action of Brazilian berries on metabolic parameters and cognitive performance of obese animals
Grantee:Mário Roberto Maróstica Junior
Support type: Regular Research Grants
FAPESP's process: 18/10608-0 - Identification of bioactive compounds from Pitanga do Cerrado (Eugenia calycina Cambess) and study of its biological activities
Grantee:Nayara Macedo Peixoto
Support type: Scholarships in Brazil - Doctorate
FAPESP's process: 15/13320-9 - Effect of pulp oil and tea of leaves from avocado Hass variety associated with physical activity in the treatment of obesity induced by high-fat diet
Grantee:Mário Roberto Maróstica Junior
Support type: Regular Research Grants
FAPESP's process: 15/50333-1 - COBRA: a novel compound discovery pipeline for rapid and cost-effective identification of bioactives with health beneficial effects in Brazilian crops
Grantee:Glaucia Maria Pastore
Support type: Research Projects - Thematic Grants