Strategy for anthocyanins production: From efficient green extraction to novel microbial biosynthesis
文献类型: 外文期刊
作者: Yang, Shini;Mi, Lu;Wu, Jihong;Liao, Xiaojun;Xu, Zhenzhen
作者机构:
关键词: Anthocyanins;production;green extraction;microbial biosynthesis
期刊名称: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
ISSN: 1040-8398
年卷期: 2022 年
页码:
收录情况: SCIE(2022版) ; EI(2022版)
摘要: Anthocyanins are widely distributed in nature and exhibit brilliant colors and multiple health-promoting effects; therefore, they are extensively incorporated into foods, pharmaceuticals, and cosmetic industries. Anthocyanins have been traditionally produced by plant extraction, which is characterized by high expenditure, low production rates, and rather complex processes, and hence cannot meet the increasing market demand. In addition, the emerging environmental issues resulting from traditional solvent extraction technologies necessitate a more efficient and eco-friendly alternative strategy for producing anthocyanins. This review summarizes the efficient approach for green extraction and introduces a novel strategy for microbial biosynthesis of anthocyanins, emphasizing the technological changes in production.
分类号:
- 相关文献
作者其他论文 更多>>
-
Enhancement of color stability of cyanidin-3-O-glucoside by copigmentation with punicalagin: multispectral analysis and computer simulation
作者:Peng, Yijin;Zou, Wenhui;Yue, Qisheng;Yang, Yunxia;Xu, Zhenzhen;Fang, Zhongxiang;Zhou, Linyan
关键词:Copigmentation;Thermodynamic analysis;Quantum chemical calculation;Noncovalent interactions;Color stabilization
-
Metal-free production of natural blue colorants through anthocyanin- protein interactions
作者:Wang, Wenxin;Yang, Peiqing;Gao, Fuqing;Wang, Yongtao;Xu, Zhenzhen;Liao, Xiaojun
关键词:Anthocyanins;Proteins;Natural blue colorants;Binding interactions
-
Analysis of untargeted metabolites of natural ingredient spine grape (Vitis davidii Foex) juices and provides new insights into biological activities
作者:Yang, Shini;Wang, Kewen;Mi, Lu;Wang, Xue;Bai, Miao;Wu, Jihong;Xu, Zhenzhen
关键词:biological functions;phytochemicals;spine grape juice;UHPLC-QTOF/MS
-
Phytochemicals and Health Benefits of Sweet Orange Fruit and Juice: A Comparative Summary and Reflection on Last Decade of Research
作者:Wang, Kewen;Gao, Fuqing;Li, Fukai;Liu, Fengxia;Zhang, Nan;Zhang, Xinglian;Xu, Lei;Liao, Xiaojun;Xu, Zhenzhen
关键词:Citrus sinensis;orange juice;phytochemicals;bioactivity;health benefits
-
Verticillium dahliae effector Vd06254 disrupts cotton defence response by interfering with GhMYC3-GhCCD8-mediated hormonal crosstalk between jasmonic acid and strigolactones
作者:Ma, Jianhui;Jiang, Fan;Yu, Yan;Zhou, Haodan;Zhan, Jingjing;Li, Jianing;Chen, Yanli;Wang, Ye;Duan, Hongying;Ge, Xiaoyang;Xu, Zhenzhen;Zhao, Hang;Liu, Lisen
关键词:Verticillium dahliae;Effector;host-pathogen interaction;cotton;transcription factor
-
Insights into the non-covalent interaction between muskmelon peel pectin and selected C9 aldehydes by the application of multiple spectroscopy and molecular docking
作者:Xu, Yingying;Pan, Xin;Zhao, Wenting;Luo, Qi;Lao, Fei;Guo, Xingfeng;Pang, Xueli;Xiao, Zhijian;Wu, Jihong
关键词:Alkaline-extracted pectin;(E)-2-nonenal;(E,Z)-2,6-nonadienal;Retention;Hydrophobic interaction;Hydrogen bond
-
Neuro-sensory evaluation of citrus flavors: A hierarchical spatial fusion approach for emotion-driven food innovation
作者:Zhao, Qian;Yang, Peilin;Liang, Yushen;Xu, Zhenzhen;Chen, Jianle;Chen, Shiguo;Ye, Xingqian;Cheng, Huan
关键词:Emotion-driven food;Electroencephalography;Transformer;Olfactory perception;Citrus flavor