Anthocyanins Postharvest Processing, Functionality and Industrial Applications

Anthocyanins Postharvest Processing, Functionality and Industrial Applications covers the postharvest processing methods of food samples for getting anthocyanins and further explore their functionality. The complexity of different postharvest techniques (drying, extraction, storage, formulations) and its effect over anthocyanins stability is presented with current challenges and recent advances.The book first provides a general overview on various natural sources for obtaining anthocyanins, its chemistry and classification, biosynthesis and its regulation, functionality and various post-harvest food processing techniques and stability issues of anthocyanins. The next sections presents the complexity of post-harvested techniques for obtaining anthocyanins from food samples and also provides the functionality of anthocyanins related to its biological activities and recent advances in mitigating the stability issues. The industrial applications of anthocyanins in nutraceutical, pharmaceutical and cosmeceutical and in animal feed industry will also be presented.Edited by a team of experts in the field, this is a great resource to researchers working in the area of food science, food bioprocessing, natural product activity and allied fields, in knowing the complexity of bioprocessing of anthocyanins and its challenges and advances. Thoroughly explores food bioprocess techniques for anthocyanins Covers the importance of anthocyanins on natural product pharmacology, stability issues of anthocyanin affecting its functionality and how advances in nanotechnologies and allied fields will overcome these limitations Brings the industrial relevance on anthocyanin and its applications in different food, beverage, nutraceutical, medicine, cosmetic and animal feed sectors INDICE: Part A: General Consideration 1. Occurrence and chemistry of Anthocyanins 2. Biosynthesis pathways and its regulation 3. Pre and post-harvest treatments for increasing anthocyanin biosynthesis in fruits and vegetables 4. Functionality of Anthocyanins 5. Anthocyanin stability issues and Postharvest food processing techniques Part B: Postharvest Processing and Analysis 6. Drying of food and food products containing anthocyanin 7. Storage of food and food products containing anthocyanin 8. Extraction of anthocyanins 9. Anthocyanin analysis and identification 10. Packaging of food and food products containing anthocyanin 11. Postharvest strategies influencing anthocyanin accumulation Part C: Functionality of anthocyanins 12. Absorption and Metabolism of anthocyanins 13. Biological functions 14. Advances in anthocyanin functionality Part D: Formulation of anthocyanin products for industrial applications 15. Nutraceutical industry 16. Food and beverage industry 17. Pharmaceutical Industry 18. Cosmetics and personal care 19. Animal feed

• ISBN: 978-0-323-89860-7
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 528
• Fecha Publicación: 01/05/2023
• Nº Volúmenes: 1
• Idioma: Inglés