Anthocyanins in Sub-Tropic Fruits

Anthocyanins are one of the powerful antioxidants that can alleviate several lifestyle diseases like heart diseases, hypertension etc. They can reduce cancer by protecting the cells against damage. Several sub-tropical fruits are a rich source of anthocyanin, which includes berries, plums, black grapes, apricot, peaches, and many others. Consumption of these fruits will prolong the longevity of consumers, which are ascribed to curative effects of anthocyanins that are present in those fruits. Anthocyanins in Sub-Tropic Fruits: Chemical Properties, Processing, and Health Benefits discusses novel techniques that are adopted for extraction of anthocyanins from various subtropical fruits.

Various experts in the field examine solutions for efficiently extracting anthocyanins from sub-tropical fruits with higher yield. Protocols for the commercial production of anthocyanins from various sub-tropical fruits with its applications is also discussed in detail.

Additional Features:

Addresses chemical properties, classification and stability of anthocyanins during processing and storage

Discusses benefits of using both thermal and non-thermal processing methods for extraction of anthocyanins from various sub-tropical fruits.

Explains the applications of synthetic and natural anthocyanins in foods and its regulatory aspects

Providing comprehensive information on extraction techniques as well as the chemical and health properties of anthocyanins from various sub-tropical fruits, this book is a valuable resource for academic students, research scholars, and food scientists.