In this work, various concepts and features of anthocyanins have been comprehensively reviewed, taking the benefits of the scientific publications released mainly within the last five years. Within the paper, common topics such as anthocyanin chemistry and occurrence, including the biosynthesis of anthocyanins emphasizing the anthocyanin formation pathway, anthocyanin chemistry, and factors influencing the anthocyanins’ stability, are covered in detail. By evaluating the recent in vitro and human experimental studies on the absorption and bioavailability of anthocyanins present in typical food and beverages, this review elucidates the significant variations in biokinetic parameters based on the model, anthocyanin source, and dose, allowing us to make basic assumptions about their bioavailability. Additionally, special attention is paid to other topics, such as the therapeutic effects of anthocyanins. Reviewing the recent in vitro, in vivo, and epidemiological studies on the therapeutic potential of anthocyanins against various diseases permits a demonstration of the promising efficacy of different anthocyanin sources at various levels, including the neuroprotective, cardioprotective, antidiabetic, antiobesity, and anticancer effects. Additionally, the studies on using plant-based anthocyanins as coloring food mediums are extensively investigated in this paper, revealing the successful use of anthocyanins in coloring various products, such as dietary and bakery products, mixes, juices, candies, beverages, ice cream, and jams. Lastly, the successful application of anthocyanins as prebiotic ingredients, the innovation potential of anthocyanins in industry, and sustainable sources of anthocyanins, including a quantitative research literature and database analysis, is performed.

In this study, the effects of a commercial liquid smoke flavoring agent and two different brining solutions applied on fillets of anchovy were investigated by performing sensory analyses, meat yield, polycyclic aromatic hydrocarbon (PAH) content, and chemical composition analyses. Fillets were brined at 40 and 65% for 4 h at 4°C. Meat yield, sensorial acceptability, and chemical compositions were affected by each brining level. No detectable PAH levels were found in smoke flavoring treated fish samples. Sixty-five percent salt level was rejected by the participants due to high salt content. The results of the study showed that liquid smoke flavoring treatment is applicable to the anchovy fillets, and 40% brining level is recommended.

In this study, mussel meat was wet and dry brined and dipped in two different (hickory and maple) liquid smoke flavorings (LS) for different lengths and number of times. Their colors were analyzed by acquiring and analyzing images. Both wet and dry brining changed the color of the mussel meat, measured by the ΔE values based on original colors. Wet brining had a “lightening” effect (increasing L* values), while dry brining resulted in “darkening” (lower L* values). There were also shifts in a* and b* values. Different number of LS dips and dipping durations significantly changed colors (p < 0.05). However, there was no significant difference between the applications of hickory and maple LS. Color continued to change after treatment, during storage. Image analysis can accurately measure both the distribution and the average color of mussels after brining and after LS applications.

Aquacultured green shelled mussels are an important export product of New Zealand. Using image analysis, several geometrical attributes of live mussels were measured. The volume of individual live mussels was estimated by several methods. When the cubic splines method was applied to top and side view images, volume was estimated with a coefficient of determination of R² = 0.97. When only the top view area was used, the R² decreased to 0.94. When the side view area was also included and empirical equations were fitted to estimate whole volume, the R² was 0.97. When measured length, width, and thickness were used to estimate volume, the R² was 0.95. There was a wide variation of the measured density of live mussels (1.05–1.27 g/cm³). Also, the condition index of the live mussels varied between 48 and 95. There was no correlation between the size of the mussel and its condition index. The mass of the mussel meat could not be accurately predicted by using the whole mass of the live mussel.