Anthocyanins in Subtropical Fruits: Chemical Properties, Processing, and Health Benefits

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M. Selvamuthukumaran (Institute of Technology, Haramaya University)

Anthocyanins in Subtropical Fruits

Chemical Properties, Processing, and Health Benefits

M. Selvamuthukumaran (Institute of Technology, Haramaya University)

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English

CRC Press
23 February 2023

Food manufacturing & related industries; Food & beverage technology

Series: Functional Foods and Nutraceuticals

Anthocyanins are one of the powerful antioxidants that can alleviate several lifestyle diseases such as heart diseases and hypertension. They can reduce cancer by protecting cells against damage. Several subtropical fruits, including berries, plums, black grapes, apricots, and peaches, among others, are a rich source of anthocyanin. Consumption of these fruits will prolong the longevity of consumers; this is ascribed to the curative effects of anthocyanins present in those fruits. Anthocyanins in Subtropical Fruits: Chemical Properties, Processing, and Health Benefits discusses novel techniques adopted for the extraction of anthocyanins from various subtropical fruits.

In this book, experts in the field examine solutions for efficiently extracting anthocyanins from subtropical fruits with higher yield. Protocols for the commercial production of anthocyanins from various subtropical fruits with their applications are also discussed in detail.

Additional features:

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

• Discusses the benefits of using both thermal and non-thermal processing methods for extraction of anthocyanins from various subtropical fruits

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

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

9781032127958_

Edited by: M. Selvamuthukumaran (Institute of Technology Haramaya University)
Imprint: CRC Press
Country of Publication: United Kingdom
Dimensions: Height: 254mm, Width: 178mm,
Weight: 585g
ISBN: 9781032127958
ISBN 10: 1032127953
Series: Functional Foods and Nutraceuticals
Pages: 180
Publication Date: 23 February 2023
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

Dr. M. Selvamuthukumaran is presently Professor, Department of Food Science & Technology, Hamelmalo Agricultural College, Eritrea. He was a visiting Professor at Haramaya University, School of Food Science & Postharvest Technology, Institute of Technology, Dire Dawa, Ethiopia. He received his PhD in Food Science from Defence Food Research Laboratory affiliated to University of Mysore, India. His core area of research is processing of underutilized fruits for development of antioxidant rich functional food products. He has transferred several technologies to the Indian firms as an outcome of his research work. He received several awards and citations for his research work. He had published several international papers and book chapters in the area of antioxidants and functional foods. He has guided several national and international postgraduate students in the area of food science and technology.