Anthocyanins esterified with one or more acid groups are known as acylated anthocyanins, which exhibit higher stability and antioxidant activity compared to nonacylated ones and are of interest to the food and beverage industry. It is known that the structural differences among anthocyanins will influence their specific roles and effectiveness in the different applications in which they may be used. This book compiles and summarizes data regarding knowledge on acylated anthocyanins, ranging from their physical and chemical particularities to their health effects, including bioaccessibility, bioavailability, and bioactivity, as well as their different technological applications.
Key Features:
- Provides information on the different areas where acylated anthocyanins are being utilized
- Discusses the characteristics of acylated anthocyanins and the effect of their structural features on different properties
- Includes a database of acylated anthocyanins from both nonedible and edible sources
Hélder José Couto Oliveira is a Principal Researcher at LAQV-REQUIMTE. He earned his Ph.D. in chemistry in 2018 and MSc in biochemistry in 2014 from the University of Porto. His field of research concerns food chemistry and biochemistry, essentially food polyphenols and the true absorption of these compounds at different cellular barriers, their metabolization, and their effect as bioactives in different pathological contexts. Recently, he initiated a research line dedicated to botanics and edible flowers, being responsible for different projetcs within this area. He has published more than 40 research papers in peer-reviewed international journals, participated in several dozens of funded projects and supervised more than 20 students among BSc, MSc and PhD degrees. From 2018 to 2025 Hélder was an invited professor at Escola Superior de Saúde-IPP and University of Porto.
Dr Matteo Bordiga is currently an Assistant Professor of Food Chemistry at Università del Piemonte Orientale (UPO), Novara, Italy. He earned his PhD in Food Science and MS in Chemistry and Pharmaceutical Technologies from the same University. His main research activity concerned food chemistry, investigating the different classes of polyphenols from an analytical, technological and nutritional point of view. More recently, he moved his research interests to wine chemistry, focusing his attention on the entire production process. He has published more than 50 research papers in peer-reviewed international and national journals. He is currently Editor of LWT - Food Science and Technology (IF 4.952; Elsevier). Associate Editor of Food Science and Nutrition (IF 2.863; Wiley). Since 2013, Editorial Board Member of International Journal of Food Science & Technology (IF 3.713; Wiley). Editor of the books: Valorization of Wine Making By-Products (CRC Press, 2015). Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage (CRC Press, 2018). Food Aroma Evolution - During Food Processing, Cooking, and Aging (CRC Press, 2019). Concise Encyclopedia of Science and Technology of Wine (CRC Press, 2021).
