Microwave assisted extraction of anthocyanins from grape skins

No abstract is available for this paper.

• Publication year

  2011

• Venue

  Food Chemistry

• Publication date

  2011-02-01

• Fields of study

  Agricultural and Food Sciences, Chemistry, Environmental Science

• Identifiers
  DOI 10.1016/J.FOODCHEM.2010.07.053
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Phenolic characterisation of red grapes autochthonous to Andalusia

  2009cited by this paper
• Extraction and formulation of anthocyanin-concentrates from grape residues

  2008cited by this paper
• Optimization of a process for enzyme-assisted pigment extraction from grape (Vitis vinifera L.) pomace

  2008cited by this paper
• Subcritical (carbon dioxide + ethanol) extraction of polyphenols from apple and peach pomaces, and determination of the antioxidant activities of the extracts

  2007cited by this paper
• Dynamic superheated liquid extraction of anthocyanins and other phenolics from red grape skins of winemaking residues.

  2007cited by this paper
• Optimization of a New Extraction Technique for Analysis of Verbenone and cis-Verbenol in Pine Seeds

  2007cited by this paper
• Cultural Practice and Environmental Impacts on the Flavonoid Composition of Grapes and Wine: A Review of Recent Research

  2006cited by this paper
• Application of sample disruption methods in the extraction of anthocyanins from solid or semi-solid vegetable samples.

  2006cited by this paper
• Kinetics and Mathematical Modeling of Anthocyanin Extraction with Carbon Dioxide and Methanol at High Pressure

  2003cited by this paper
• Effects of solvent and temperature on pressurized liquid extraction of anthocyanins and total phenolics from dried red grape skin.

  2003cited by this paper
• Varietal differences among the polyphenol profiles of seven table grape cultivars studied by LC-DAD-MS-MS.

  2002cited by this paper
• Stability of anthocyanins extracted from grape skins

  2002cited by this paper
• Microwave-assisted Extraction of Phenolic Compounds from Grape Seed

  2001cited by this paper
• Supercritical fluid extraction of grape glycosides.

  2000cited by this paper
• Enología : fundamentos científicos y tecnológicos

  2000cited by this paper
• Statistical design for optimization of extraction of polyphenols from an inert matrix using carbon dioxide-based fluids

  1999cited by this paper
• Comparison of Several Procedures Used for the Extraction of Anthocyanins from Red Grapes

  1998cited by this paper
• Microwave-assisted Extraction of Monoterpenols in Must Samples

  1997cited by this paper

• Cellulose Nanocrystals-Stabilized Acidic W1/O/W2 Emulsions for Anthocyanins Encapsulation

  2026cites this paper
• Phenolic Content and Antioxidant Potential of Wine Extracts

  2025cites this paper
• Plant bioactive compounds: extraction, biological activities, immunological, nutritional aspects, food application, and human health benefits—A comprehensive review

  2025cites this paper
• Sustainable valorization of grape pomace peels using NADES: a focus on selective recovery of anthocyanins and flavonols and bioactivity

  2025cites this paper
• Increased content of bioactive compounds and health benefits of gluten-free sponge cakes resulting from enrichment with freeze-dried berry powders.

  2025cites this paper
• Edible floral pigments: Exploring flowers as natural biocolourants for food applications

  2025cites this paper
• Impact of Different Solvents and Temperatures on the Extraction of Bioactive Compounds from Rose Fruits (Rosa rugosa) Pomace

  2024cites this paper
• Exploring the Potential of Anthocyanin-Based Edible Coatings in Confectionery—Temperature Stability, pH, and Biocapacity

  2024cites this paper
• Recent advances in nano-related natural antioxidants, their extraction methods and applications in the food industry

  2024cites this paper
• Optimization of Extraction Method of Bioactive Compounds from Elderberries (Sambucus nigra L.) and Testing Extract Stability

  2024cites this paper
• Assessment of rheological, qualitative and antioxidant characteristics of enriched peanut butter with date paste through shelf-life stability

  2024cites this paper
• Application of microwaves during the winemaking of Garnacha grapes grown in a warm climate: effects on the final wine

  2024cites this paper
• Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon-plucked fresh tea leaves.

  2024cites this paper
• Bioactive compounds from plants and by-products: Novel extraction methods, applications, and limitations

  2024cites this paper
• Bioactive Components, Applications, Extractions, and Health Benefits of Winery By-Products from a Circular Bioeconomy Perspective: A Review

  2024cites this paper
• Color Photostability Assessment of Ultrasound-Assisted Extracts From European Blueberry (Vaccinium Myrtillus L.) Obtained with The Use of Non-Toxic Solvents

  2024cites this paper
• 3-Deoxyanthocyanidins: Extraction, stability, and food applications.

  2024cites this paper
• Modified high pressure carbon dioxide assisted extraction with incorporation of stirring for improved phenolic extraction from jackfruit seed

  2024cites this paper
• Advancing anthocyanin extraction: Optimising solvent, preservation, and microwave techniques for enhanced recovery from merlot grape Marc.

  2024cites this paper
• Optimization of rapid protocol for extraction of phytochemical from Olea europaea L. – Oleaceae

  2024cites this paper
• Exploring the Extraction and Application of Anthocyanins in Food Systems

  2024cites this paper
• Microwave-assisted extraction in closed vessel in food analysis.

  2023cites this paper
• Construction of a Biomimetic Receptor Based on Hydrophilic Multifunctional Monomer Covalent Organic Framework Molecularly Imprinted Polymers for Molecular Recognition of Cyanidin-3-O-Glucoside.

  2023cites this paper
• Improvement of the anthocyanic extraction for the elaboration of blueberry vinegar

  2023influential citation
• Utilization of novel techniques in extraction of polyphenols from grape pomace and their therapeutic potential: a review

  2023cites this paper
• Combination of ultrasound, microwave and conventional extraction techniques for roselle (Hibiscus Sabdariffa. L.) total anthocyanins and phenolics recovery: effect on antioxidant and structural properties

  2023cites this paper
• Microwave-assisted extraction of functional compounds from plants: A Review

  2023cites this paper
• Current Technologies and Uses for Fruit and Vegetable Wastes in a Sustainable System: A Review

  2023cites this paper
• Winemaking: “With One Stone, Two Birds”? A Holistic Review of the Bio-Functional Compounds, Applications and Health Benefits of Wine and Wineries’ By-Products

  2023cites this paper
• Combination of response surface methodology and UPLC-QTOF-MSE for phenolic compounds analysis from Cinnamomum cassia bark as a novel antifungal agent

  2023cites this paper
• Review Insights on the Demand for Natural Pigments and Their Recovery by Emerging Microwave-Assisted Extraction (MAE)

  2023cites this paper
• Anthocyanins as Key Phytochemicals Acting for the Prevention of Metabolic Diseases: An Overview

  2022cites this paper
• Multi-objective Optimization of sustainable Red Prickly Pear (Opuntia streptacantha) Peel Drying and Biocompounds Extraction Using a Hybrid Stochastic Algorithm

  2022cites this paper
• Comparison of microwave and conventional heating on physicochemical properties and phenolic profiles of purple sweetpotato and wheat flours

  2022cites this paper
• Grape Pomace Valorization by Extraction of Phenolic Polymeric Pigments: A Review

  2022cites this paper
• An outlook on modern and sustainable approaches to the management of grape pomace by integrating green processes, biotechnologies and advanced biomedical approaches

  2022cites this paper
• Optimization of Microwave-Assisted Extraction and Matrix Solid-Phase Dispersion for the Extraction of Polyphenolic Compounds from Grape Skin

  2022cites this paper
• Quality by Design in optimizing the extraction of (poly)phenolic compounds from Vaccinium myrtillus berries.

  2022cites this paper
• Optimization of Solvent-Free Microwave-Assisted Hydrodiffusion and Gravity Extraction of Morus nigra L. Fruits Maximizing Polyphenols, Sugar Content, and Biological Activities Using Central Composite Design

  2022cites this paper
• Extraction of herbal biomolecules

  2022cites this paper
• Bioactive Compounds from Elderberry: Extraction, Health Benefits, and Food Applications

  2022cites this paper
• Chemistry and Pharmacological Actions of Delphinidin, a Dietary Purple Pigment in Anthocyanidin and Anthocyanin Forms

  2022cites this paper
• Microwave-assisted extraction of non-coloured phenolic compounds from grape cultivars

  2022cites this paper
• Extraction of natural pigments from red sorghum ( Sorghum bicolor ) husk by ultrasound and microwave assisted extraction: A comparative study through response surface analysis

  2022cites this paper
• Functional ingredient from avocado peel: Microwave-assisted extraction, characterization and potential applications for the food industry.

  2021cites this paper
• Separation of Bioactive Compounds from Fermentation Broths Using Membranes

  2021cites this paper
• Simultaneous separation and preliminary purification of anthocyanins from Rosa pimpinellifolia L. fruits by microwave assisted aqueous two-phase extraction

  2021cites this paper
• Extraction of bioactive compounds from saffron species

  2021cites this paper
• Current trends and possibilities for exploitation of Grape pomace as a potential source for value addition.

  2021cites this paper
• Effect of Microwave Maceration and SO2 Free Vinification on Volatile Composition of Red Wines

  2021cites this paper
• Development of a Green Methodology for Simultaneous Extraction of Polyphenols and Pigments from Red Winemaking Solid Wastes (Pomace) Using a Novel Glycerol-Sodium Benzoate Deep Eutectic Solvent and Ultrasonication Pretreatment

  2021cites this paper
• The Impact of Microwave on the Storage, Stability, and Bioavailability of Anthocyanins from Different Sources in Food Systems

  2021cites this paper
• Microwaves

  2021cites this paper
• Statistics on the bioactive anthocyanin/proanthocyanin products in China online sales

  2021cites this paper
• Techno-economic and uncertainty analyses of heat- and ultrasound-assisted extraction technologies for the production of crude anthocyanins powder from Hibiscus sabdariffa calyx

  2021cites this paper
• Sustainable green processing of grape pomace for the production of value-added products: An overview

  2021cites this paper
• Recent advances in extraction technologies for recovery of bioactive compounds derived from fruit and vegetable waste peels: A review

  2021cites this paper
• Valorization of bioactive compounds in fruit pomace from agro-fruit industries: Present Insights and future challenges

  2021cites this paper
• Optimization of the Microwave-Assisted Extraction of Simple Phenolic Compounds from Grape Skins and Seeds

  2021cites this paper
• Recovery of Anthocyanins and Monosaccharides from Grape Marc Extract by Nanofiltration Membranes

  2021cites this paper
• Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

  2021cites this paper
• Valuable bioactives from vegetable wastes

  2021cites this paper
• Optimization Extraction of Indigofera tinctoria L. using Microwave-assisted Extraction

  2021cites this paper
• Green extraction techniques from fruit and vegetable waste to obtain bioactive compounds—A review

  2021influential citation
• Extraction and Identification of Anthocyanins

  2021cites this paper
• Microwave and Radiofrequency Processing of Plant-Related Food Products

  2021cites this paper
• Effect of different pre-treatment maceration techniques on the content of phenolic compounds and color of Dornfelder wines elaborated in cold climate.

  2020cites this paper
• Circular economy in food industry

  2020cites this paper
• Microwave-Assisted Extraction and Ultrasound-Assisted Extraction of Bioactive Compounds from Grape Pomace

  2020cites this paper
• Process optimization for microwave assisted extraction of Foeniculum vulgare Mill using response surface methodology

  2020cites this paper
• Recent trends in extraction techniques of anthocyanins from plant materials

  2020cites this paper
• Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 3: Microwave-Assisted Extraction

  2020cites this paper
• Functional Food Products and Sustainable Health

  2020cites this paper
• Response surface parallel optimization of extraction of total phenolics from separate white and red grape skin mixtures with microwave-assisted and conventional thermal methods

  2020cites this paper
• Efficient physical extraction of active constituents from edible fungi and their potential bioactivities: A review

  2020cites this paper
• Stability of 3-deoxyanthocyanin pigment structure relative to anthocyanins from grains under microwave assisted extraction.

  2020cites this paper
• Microwave assisted extraction of anthocyanin from Hibiscus rosa-sinensis

  2020cites this paper
• Recovery of Valuable Components from Food Wastes by Microwave Assisted Extraction

  2020cites this paper
• Application of green technology on extraction of phenolic compounds in oilseeds (Canola)

  2020cites this paper
• Deep Eutectic Solvents and Nonconventional Technologies for Blueberry-Peel Extraction: Kinetics, Anthocyanin Stability, and Antiproliferative Activity

  2020cites this paper
• Food Antioxidants: Functional Aspects and Preservation During Food Processing

  2020cites this paper
• Specialty chemicals and nutraceuticals production from food industry wastes

  2020cites this paper
• ENHANCED STABILITY OF POLYPHENOLIC EXTRACTS FROM GRAPE POMACE ACHIEVED BY EMBEDDING INTO MESOPOROUS SILICA-TYPE MATRICES

  2020cites this paper
• Fractionation of Stevia rebaudiana aqueous extracts via two-step ultrafiltration process: towards rebaudioside a extraction

  2020cites this paper
• Membrane separation processes for the extraction and purification of steviol glycosides: an overview

  2020cites this paper
• Innovative Alternative Technology for Fucoxanthin Recovery

  2020cites this paper
• Evaluation and optimization of microwave‐assisted extraction of bioactive compounds from eggplant peel by‐product

  2020cites this paper
• Ultrasound-Assisted Deep Eutectic Solvent Extraction of Anthocyanins from Blueberry Wine Residues: Optimization, Identification, and HepG2 Antitumor Activity

  2020cites this paper
• Production of fine chemicals from food wastes

  2020cites this paper
• An Inclusive Overview of Advanced Thermal and Nonthermal Extraction Techniques for Bioactive Compounds in Food and Food-related Matrices

  2020cites this paper
• Optimizing the Extraction of Effective Compounds from Onion by-products Using Microwave Dry- diffusion and Gravity Method

  2020cites this paper
• Conventional and Emerging Extraction Processes of Flavonoids

  2020cites this paper
• The use of emergent technologies to extract added value compounds from grape by-products

  2020cites this paper
• Application of anthocyanin natural colors from Butterfly Pea (Clitoria ternatea L.) extracts to cupcake

  2020cites this paper
• Extraction of Flavonoids From Natural Sources Using Modern Techniques

  2020cites this paper
• Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees

  2020cites this paper
• Recovery of grape pomace phenolic compounds through optimized extraction and adsorption processes

  2020cites this paper
• Green processing and biotechnological potential of grape pomace: Current trends and opportunities for sustainable biorefinery.

  2020cites this paper
• Fungi as a Potential Source of Pigments: Harnessing Filamentous Fungi

  2020cites this paper
• Study of Pectin Substances from Apple and Grape Husks and Assessment of their Effect on the Activity of Microbiological Processes in Wheat Dough

  2020cites this paper