Journal Menu► ▼ Journal Menu
Journal Browser► ▼ Journal Browser
Special Issue "Anthocyanins in Foods"
Deadline for manuscript submissions: closed (30 June 2019).
Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
Interests: functional foods, phytonutrients, natural colorants; chemistry and functionality of flavonoids, with emphasis on anthocyanins as food colorants and functional foods and other phenolic compounds, such as isoflavones and proanthocyanidins
Special Issues and Collections in MDPI journals
Special Issue in Molecules: Anthocyanins
Special Issue in Nutrients: Health-Promoting Components of Fruits and Vegetables in Human Health
Special Issue in Molecules: Advances in Anthocyanin Research 2018
Anthocyanins are among the most interesting and vigorously studied plant compounds, representing a large class of polyphenolic pigments within the flavonoid family that exist ubiquitously in the human diet. Over 700 unique anthocyanins have been identified in nature, representing a large portion of cyanic colors (pink to red) in foods such as salmon and violet to dark blue colors present in most fruits, vegetables, and flowers, among other angiosperms.
Fruit and vegetable intake continues to be suboptimal across most populations with respect to the current dietary guidelines; therefore, anthocyanin intake is low. Anthocyanin consumption in the United States has been estimated to be 11 mg per day, with about one-third of the population having no intake. At the same time, a growing body of clinical evidence suggests that the intake of anthocyanins at levels equivalent to those present in the recommended daily amounts of fruits and vegetables (i.e., 30–35 mg/d) may decrease the risk of several age- and obesity-related chronic diseases. In particular, consumption of anthocyanins has recently been shown to decrease low-density lipoprotein cholesterol (LDL–C) and thus aid in the prevention of cardiovascular diseases.
Anthocyanins are outstanding compounds that by their aglycone parts (i.e., anthocyanidins) are involved in a series of chemical reactions, which are particularly dependent on pH and give rise to secondary structures. These forms have different chemical and possibly nutraceutical properties. Anthocyanins are of particular interest to the food industry because of their ability to impart vibrant colors to a variety of food products, serving as value-added ingredients. Food scientists have successfully used anthocyanins as an alternative to artificial dyes and lakes in numerous applications. The use of these compounds in “functional food” products that are commonly consumed offers another strategy to help increase the population’s intake of these dietary bioactive compounds.
Your publication is welcomed to this Special Issue of Foods. The final deadline for manuscript submission is 30 April 2019. All articles will be peer-reviewed, and the articles received before the deadline will be immediately processed.
Dr. Taylor C Wallace, PhD, CFS, FACN
Prof. Dr. M. Monica Giusti, PhD
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. Foods 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 1200 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.
- Color additive
- Food ingredient
- Shelf life