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► Journal MenuSpecial Issue "Anthocyanins"
A special issue of International Journal of Molecular Sciences (ISSN 1422-0067). This special issue belongs to the section "Bioactives and Nutraceuticals".
Deadline for manuscript submissions: closed (31 May 2017)
Special Issue Editors
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Guest Editor
Prof. Dr. Nuno Mateus
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Guest Editor
Dr. Iva Fernandes
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Special Issue Information
Dear Colleagues,
Anthocyanins are plant pigments that are widespread in nature. They play relevant roles in plant proliferation and physiology and plant defense mechanisms, and are responsible for the color of fruits and vegetables. Over the last few decades, a large number of novel anthocyanin structures have been identified, both in natural sources and processed products. In addition to the optimization of extraction or purification processes of anthocyanin pigments from plant sources, evidence regarding their benefits in human health has accumulated. Furthermore, processes of anthocyanin absorption and biotransformation in the human organism have started to be ascertained. There may be several novel uses of these natural dyes or derivative pigments. These advances in anthocyanin research will be the main focus of the International Journal of Molecular Sciences Special Issue. Authors are invited to submit manuscripts, where aspects related to anthocyanins applications in different areas like agricultural and food chemistry, nutrition, biomedicine, nanomaterials or cosmetics, are explored.
Dr. Nuno Mateus
Dr. Iva Fernandes
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. International Journal of Molecular Sciences is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1800 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- Anthocyanins
- bioavailability
- biological activity
- disease prevention
- protein interaction
- biomarkers
Planned Papers
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Title: Practical Anthocyanins in Red Winemaking
Authors: L. Federico Casassa1 and James F. Harbertson2
Affiliation: 1 Wine and Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407
2 Viticulture and Enology Program, Wash- ington State University, Wine Science Center, 2710 Crimson Way, Richland, WA 99354.
Abstract: Anthocyanins are pigments responsible for sensory features such as wine color saturation and hue, which in turn distinguish red wines from white and rosé wines. In addition to their direct role on visual sensations, anthocyanins may also affect tactile sensations such as astringency (via their reaction with tannins to form polymeric pigments), and perhaps the volatility and solubility of certain wine aromas. Anthocyanins are present as native phenolics in the skins of Vitis vinifera L. (and in the pulp of the so-called teinturier grapes). Upon crushing operations and during winemaking, anthocyanins undergo a variety of covalent and non-covalent reactions between themselves and/or with other phenolic and non-phenolic compounds. These reactions give rise of a plethora of new-pigmented compounds, which in turn have specific chemical and sensory properties. This review provides an overview of the main reactions involving anthocyanins taking place during the time course of different maceration techniques, highlighting the implications of such reactions for wine sensory properties.
The extraction and effective retention of anthocyanins in red wines is contingent upon the techniques winemakers follow during the period known as “maceration”. Maceration is the period during red wine production that ensues crushing and in which grape solids are in contact with the (initially) non-fermenting or fermenting must. Therefore, maceration starts upon crushing and may coincide with the development of alcoholic fermentation, during which the release of CO2 from sugar fermentation pushes up the fermentation solids, thereby forming the cap. The maceration process is under strict control of the winemaker. Variables such as contact time, temperature, alcohol content, amount and proportion of fermentation solids (skins, seeds and eventually stems), degree of crushing, cofermentation of different varieties, position and management of the cap, and the use of exogenous preparations (sulfur dioxide, enzymes, tannins) are at play during the application of different maceration techniques. This review will identify and discuss how the extraction and retention of anthocyanins is affected in the time course of the said maceration techniques highlighting along the way their specific sensory implications.
Title: Effect of high pressure techniques on the stability of anthocyanins in fruits and vegetables: mechanisms and kinetics of degradation
Authors: Krystian Marszałek, Łukasz Woźniak, Bartosz Kruszewski, Sylwia Skąpska
Affiliation: Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Department of Fruit and Vegetable Product Technology, 36 Rakowiecka St., 02-532 Warsaw, Poland
Abstract: Anthocyanins are a group of phenolic compounds responsible for red, blue and violet coloration of many fruits, vegetables and flowers. The high content of these pigments is important in behalf of their health promoting properties as well as sensory quality of the product; however they are prone to degradation by, inter alia, elevated temperature and tissue enzymes. The traditional thermal methods of preservation cause significant losses of these pigments thus novel non-thermal techniques such as: high pressure processing, high pressure carbon dioxide and high pressure homogenization are developed. In this review authors attempted to summarize the current knowledge on the impact of high pressure techniques on the stability of anthocyanins during processing and storage. Furthermore the effect on activity of enzymes involved in degradation of these compounds has been described. The conclusions including comparison of pressure-based methods with high temperature preservation techniques were discussed.
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