Anthocyanins are colored valuable biocompounds, of which extraction increases globally, although functional applications are restrained by their limited environmental stability. Temperature is a critical parameter of food industrial processing that impacts on the food matrix, particularly affecting heat-sensitive compounds such as anthocyanins. Due to the notable scientific progress in the field of thermal stability of anthocyanins, an analytical and synthetic integration of published data is required. This review focuses on the molecular mechanisms and the kinetic parameters of anthocyanin degradation during heating, both in extracts and real food matrices. Several kinetic models (Arrhenius, Eyring, Ball) of anthocyanin degradation were studied. Crude extracts deliver more thermally stable anthocyanins than purified ones. A different anthocyanin behavior pattern within real food products subjected to thermal processing has been observed due to interactions with some nutrients (proteins, polysaccharides). The most recent studies on the stabilization of anthocyanins by linkages to other molecules using classical and innovative methods are summarized. Ensuring appropriate thermal conditions for processing anthocyanin-rich food will allow a rational design for the future development of stable functional products, which retain these bioactive molecules and their functionalities to a great extent.

Mounting research has been performed and published on natural antioxidants, more so than on synthetic ones, as key molecules that control oxidative damage and its pathway to disease. Since the discovery of vitamins, various fully synthetic or natural-identical compounds have been developed as stable small molecules translated into constantly active and completely controlled products which are widely exploited in the food and pharmaceutical industries. There is currently a debate within the literature about their mechanism of action, bioavailability, safety and real benefit for human health. Using a semiquantitative method and eligible criteria of selection, this review aimed to provide a very useful classification of antioxidants and a comprehensive cross-disciplinary description of 32 approved synthetic/natural-identical antioxidants, in terms of regulatory, antioxidant mechanism of action, safety issues, pharmacological properties, effectiveness in human health, timeline and future trends. Enriched interpretation of the data was obtained from summary bibliometrics, useful to portray the “good antioxidant” within the period 1966–2021 and, hopefully, to encourage further research.

Bioflavonoids, in particular anthocyanins have made the topic of many scientific research, mainly for two reasons: their beneficial effects on human health and applications as potential sources of natural food dyes. Natural extracts of these pigments may also find useful application for textiles dying, as an eco-friendly alternative to synthetic dyes. The aim of the present paper was to apply conventional extraction procedures in order to isolate an enriched crude extract of pigments from highbush blueberries (Vaccinium corymbosum L.). Water, hydroalcoholic solution and acidified alcoholic solvent were tested to extract anthocyanins by a discontinuous process. Also, temperatures of 4°C, 30°C and 50°C at 2hours time of extraction, and storage at –18°C were tested. Concentration of monomeric anthocyanins was performed by the spectrophotometric pH differential method. Added hydrochloric acid in ethanol system was found more efficient than acetic acid regarding the extraction yield. The highest recovered anthocyanin content was obtained with 50% ethanol (148.51mg 100 g-1 FW), while the lowest one was obtained with water (3.24mg 100 g-1 FW). The applied elevated temperatures showed better extraction yield as diffusion rate and solubility of analytes in solvents are greater. Storage of fresh materials at freezing temperature showed an increase of the initial content of anthocyanins. Through the assessment of the influence of solvents and extraction temperatures, our results showed that anthocyanin extraction from Vaccinium corymbosum should be conducted under the following conditions: temperature of 50°C, extraction time 2hours, with solvent containing 50% ethanol, and protection against light

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