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.

Efficiency of three aqueous ozone concentrations (0.075 ppm, 0.15 ppm, 0.25 ppm) and two exposure times (2 and 5 min) were investigated for maintaining strawberry quality. Exposure to 0.075 ppm and 0.15 ppm ozone delayed the changes in pH, total soluble solids, firmness and electrical conductivity. All ozone treatments prevented mold growth during storage. However, the 0.25 ppm ozone treatment caused loss of strawberry quality due to high ozone concentration. The results have shown that; low (0.075 ppm) and middle (0.15 ppm) ozone concentrations can be applied to extend the shelf-life of strawberries by at least 3 weeks under refrigerated conditions.

The aims of this study were to develop fish oil (FO) organogels with sunflower wax (SW) and monoglyceride (MG), and compare them with a commercial margarine (CM). The organogels were stored at 4 and 20°C for 90 days and their storage stability was investigated. The color values, oil binding capacity, crystal formation time, solid fat content, thermal properties and crystal structures of the organogels were measured. During storage, their textural properties and peroxide values were monitored. The melting temperature of the MG organogels was found similar to that of the CM sample. Otherwise, the melting points of the MG gels were lower than those of the SW gels. Crystal morphology of the CM sample was found similar to MG gels by X-ray measurements. The firmness values of the SW organogels were higher than those of the MG gels. The peroxide values of all gels were within the legal limits.