ANTHOCYANINS –METHODS OF EXTRACTION AND STABILIZATION
Anthocyanins, natural pigments present in plants which are of interest among researchers due to their antioxidant qualities and potential therapeutic advantages in certain contexts. Their occurrence in fruits, vegetables, and blossoms attributes to their unique hues. Once obtained, the d...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Technical University of Moldova
2024-09-01
|
| Series: | Journal of Engineering Science (Chişinău) |
| Subjects: | |
| Online Access: | https://press.utm.md/index.php/jes/article/view/2024-31-3-13/13-pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832539908102684672 |
|---|---|
| author | SMEREA, Olga BULGARU, Viorica |
| author_facet | SMEREA, Olga BULGARU, Viorica |
| author_sort | SMEREA, Olga |
| collection | DOAJ |
| description | Anthocyanins, natural pigments present in plants which are of interest among researchers due to their antioxidant qualities and potential therapeutic advantages in certain contexts. Their occurrence in fruits, vegetables, and blossoms attributes to their unique hues. Once obtained, the dyes extracted from berries can serve as natural coloring agents in a variety of food items, displacing artificial dyes. Moreover, the antioxidative characteristics of anthocyanins position berry dyes as potential sources of functional components for creating healthier food alternatives. Overall, the extraction of pigments from berries shows considerable promise for both the food sector and health-conscious consumers. In this context, emphasis is placed on the identification of advantageous extraction methods from the point of view of the quality of the biologically active compounds obtained, the extraction yield and the impact of the respective methods on the environment. Directing the technological parameters for obtaining storage-stable phytochemical compounds is also important. The purpose of this paper is to deepen the methods of anthocyanin extraction, their advantages and disadvantages together with the condition of the berries subjected to the extraction processes. Moreover, it analyzes the stabilization methods of phytochemical compounds during storage and their use in the food industry. |
| format | Article |
| id | doaj-art-797a30036f424c4497c66a58a4e654e1 |
| institution | Kabale University |
| issn | 2587-3474 2587-3482 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Technical University of Moldova |
| record_format | Article |
| series | Journal of Engineering Science (Chişinău) |
| spelling | doaj-art-797a30036f424c4497c66a58a4e654e12025-02-05T07:43:54ZengTechnical University of MoldovaJournal of Engineering Science (Chişinău)2587-34742587-34822024-09-01XXXI3179195https://doi.org/10.52326/jes.utm.2024.31(3).13ANTHOCYANINS –METHODS OF EXTRACTION AND STABILIZATIONSMEREA, Olga0https://orcid.org/0009-0004-2520-439XBULGARU, Viorica1https://orcid.org/0000-0002-1921-2009Technical University of Moldova, 168 Stefan cel Mare Blvd., Chisinau, Republic of MoldovaTechnical University of Moldova, 168 Stefan cel Mare Blvd., Chisinau, Republic of MoldovaAnthocyanins, natural pigments present in plants which are of interest among researchers due to their antioxidant qualities and potential therapeutic advantages in certain contexts. Their occurrence in fruits, vegetables, and blossoms attributes to their unique hues. Once obtained, the dyes extracted from berries can serve as natural coloring agents in a variety of food items, displacing artificial dyes. Moreover, the antioxidative characteristics of anthocyanins position berry dyes as potential sources of functional components for creating healthier food alternatives. Overall, the extraction of pigments from berries shows considerable promise for both the food sector and health-conscious consumers. In this context, emphasis is placed on the identification of advantageous extraction methods from the point of view of the quality of the biologically active compounds obtained, the extraction yield and the impact of the respective methods on the environment. Directing the technological parameters for obtaining storage-stable phytochemical compounds is also important. The purpose of this paper is to deepen the methods of anthocyanin extraction, their advantages and disadvantages together with the condition of the berries subjected to the extraction processes. Moreover, it analyzes the stabilization methods of phytochemical compounds during storage and their use in the food industry.https://press.utm.md/index.php/jes/article/view/2024-31-3-13/13-pdfanthocyaninsantioxidant propertiesberriesextraction methods |
| spellingShingle | SMEREA, Olga BULGARU, Viorica ANTHOCYANINS –METHODS OF EXTRACTION AND STABILIZATION Journal of Engineering Science (Chişinău) anthocyanins antioxidant properties berries extraction methods |
| title | ANTHOCYANINS –METHODS OF EXTRACTION AND STABILIZATION |
| title_full | ANTHOCYANINS –METHODS OF EXTRACTION AND STABILIZATION |
| title_fullStr | ANTHOCYANINS –METHODS OF EXTRACTION AND STABILIZATION |
| title_full_unstemmed | ANTHOCYANINS –METHODS OF EXTRACTION AND STABILIZATION |
| title_short | ANTHOCYANINS –METHODS OF EXTRACTION AND STABILIZATION |
| title_sort | anthocyanins methods of extraction and stabilization |
| topic | anthocyanins antioxidant properties berries extraction methods |
| url | https://press.utm.md/index.php/jes/article/view/2024-31-3-13/13-pdf |
| work_keys_str_mv | AT smereaolga anthocyaninsmethodsofextractionandstabilization AT bulgaruviorica anthocyaninsmethodsofextractionandstabilization |