Focal Interest
Focal Interest

Anthocyanin

  1. Sugar substitution preserved yogurt-preparation quality better than removal
    Study evaluates sugar reduction strategies in strawberry yogurt preparations, finding that polyol sweeteners maintain sensory quality while improving anthocyanin stability.
  2. Anthocyanin profiles differ across blueberries, raspberries, and resistant grapes
    UHPLC/Q‑TOF profiling identified 35 anthocyanins across blueberry, raspberry, and two fungal‑resistant red grape varieties, revealing distinct glycosylation and acylation patterns.