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Full Description
Handbook of Analysis and Extraction Methods of Anthocyanins provides a comprehensive guide to learning about the properties of anthocyanins, which have gained increasing importance in recent years and have attracted widespread attention from industry, academia, and government, as well as the precise, applicable, and modern methods of their analysis developed to date. The first part of the book introduces the structure, biochemical properties, health effects, and high antioxidant capacity of anthocyanins based on scientific developments in recent years. The second part of the book is aimed at the technological use of anthocyanins in industry, focusing on the effects of food processing methods on anthocyanins, encapsulation, the possibilities of using them as colorants in industry, and their importance as a functional ingredient, as well as a healthy ingredient. The third part of the book presents in detail the extraction and purification methods of anthocyanins in different food products as well as sensitive, quantitative, applicable, and newly developed NMR, HPLC, UHPLC, GC/MS, UHPLC/MS, and LC/MS methods.
Key Features:
Minimal Prerequisites: No prior functional food experience is needed, making the content accessible to a wide audience.
New and Real-World Data: Learn with real-scientific information on anthocyanins, including all biological properties of anthocyanins, antioxidant activities, and new datasets on health protection, functional food development, encapsulation, and uses of anthocyanins as food colorant.
Expanded Theoretical and Practical Data on Methods of Analysis of Anthocyanins: Includes deeper coverage of theory-based approaches of modern methods of analysis of anthocyanins, their connection with GC/MS, LC/MS etc.-based approaches, and a presentation of newly developed and formal aspects of these methods of anthocyanins.
Ideal for those interested in or looking to deepen their knowledge of functional foods and nutraceuticals, this edition provides a clear introduction to the antioxidant structure and health-protective properties of anthocyanins and current modern analysis methods.
Contents
Section I General Introduction, Sources, and Chemistry 1. State of the Art of Anthocyanins: Antioxidant Activity, Sources, Bioavailability, and Therapeutic Effect in Human Health. 2. Stability of Anthocyanins during Food Processing. 3. Encapsulation of Anthocyanins - Insights on Technological Strategies to Increase Its Stability During Food Processing and Digestion. 4. Anthocyanins as Food Colorants. 5. Antioxidant Properties of Anthocyanins. 6. Health Effects of Anthocyanins. 7. Anthocyanins as Functional Foods. Section II Extraction Methods and Analysis of Anthocyanins 8. Extraction and Purification of Anthocyanins: A Review. 9. Extraction Methods of Anthocyanins. 10. HPLC and UHPLC Analysis of Anthocyanins. 11. LC-MS Analysis of Anthocyanins. 12. UHPLC/MS Analysis of Anthocyanins. 13. NMR Analysis of Anthocyanins. 14. Spectroscopic Methods in Analysis of Anthocyanins. 15. GC/MS Analysis of Anthocyanins.
