{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,9]],"date-time":"2026-09-09T05:10:19Z","timestamp":1788930619247,"version":"build-2803163510"},"reference-count":37,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T00:00:00Z","timestamp":1788825600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T00:00:00Z","timestamp":1788825600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100002923","name":"Consejo Nacional de Investigaciones Cient\u00edficas y T\u00e9cnicas","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100002923","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100012478","name":"Secretaria de Ciencia y Tecnolog\u00eda - Universidad Nacional de C\u00f3rdoba","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100012478","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Replacement of synthetic colorants with stable natural alternatives remains a major challenge for the food industry. While pyranoanthocyanins (PACNs) offer superior stability compared to their anthocyanin (ACN) precursors, their scarce natural occurrence and slow formation kinetics restrict their industrial applicability. This study aims to develop a sustainable valorization strategy for grape pomace by utilizing a reactive vinyl cofactor for the transformation of ACN\u2010rich crude extracts into high\u2010value PACNs, and to evaluate their application in a real food system.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      PACN formation was achieved in 72\u2009h at 25\u2009\u00b0C using a 1:5 ACN\u2010to\u2010cofactor molar ratio, reaching\n                      <jats:italic>ca<\/jats:italic>\n                      40% yield. By utilizing bioproduced 4\u2010vinylcatechol (4\u2010VC) as cofactor, the process bypassed the extended reaction times and high cofactor requirements associated with PACN synthesis. Notably, the direct derivatization of crude grape pomace extract outperformed the semi\u2010purified extract, eliminating purification steps commonly required. Furthermore, the use of biotransformation broth as the source of 4\u2010VC yielded results comparable to those of the purified cofactor, further streamlining the process. The resulting PACNs exhibited superior chromatic stability across a wide pH range and higher antioxidant capacity than native ACNs. When incorporated into yogurt, they maintained stable coloration for 14\u2009days without affecting the viability of lactic acid bacteria.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>This study demonstrates a streamlined and promising approach for producing stable PACNs directly from agro\u2010industrial byproducts. By integrating efficient transformation under mild conditions with validation in a real food matrix, this strategy overcomes kinetic limitations and supports the development of clean\u2010label colorants from sustainable sources. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.71056","type":"journal-article","created":{"date-parts":[[2026,9,9]],"date-time":"2026-09-09T04:59:24Z","timestamp":1788929964000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["From grape pomace to stable food colorants: a simplified and sustainable approach to pyranoanthocyanin production and application in yogurt"],"prefix":"10.1002","author":[{"given":"Renata","family":"Bence","sequence":"first","affiliation":[{"name":"Instituto de Ciencia y Tecnolog\u00eda de los Alimentos C\u00f3rdoba (ICYTAC), CONICET. Universidad Nacional de C\u00f3rdoba  C\u00f3rdoba Argentina"},{"name":"Departamento de Qu\u00edmica Org\u00e1nica, Facultad de Ciencias Qu\u00edmicas Universidad Nacional de C\u00f3rdoba, Medina Allende y Haya de La Torre, Ciudad Universitaria  C\u00f3rdoba Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M Ver\u00f3nica","family":"Baroni","sequence":"additional","affiliation":[{"name":"Instituto de Ciencia y Tecnolog\u00eda de los Alimentos C\u00f3rdoba (ICYTAC), CONICET. Universidad Nacional de C\u00f3rdoba  C\u00f3rdoba Argentina"},{"name":"Departamento de Qu\u00edmica Org\u00e1nica, Facultad de Ciencias Qu\u00edmicas Universidad Nacional de C\u00f3rdoba, Medina Allende y Haya de La Torre, Ciudad Universitaria  C\u00f3rdoba Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Daniel A","family":"Wunderlin","sequence":"additional","affiliation":[{"name":"Instituto de Ciencia y Tecnolog\u00eda de los Alimentos C\u00f3rdoba (ICYTAC), CONICET. Universidad Nacional de C\u00f3rdoba  C\u00f3rdoba Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5993-6434","authenticated-orcid":false,"given":"Natividad C.","family":"Herrera Cano","sequence":"additional","affiliation":[{"name":"Instituto de Ciencia y Tecnolog\u00eda de los Alimentos C\u00f3rdoba (ICYTAC), CONICET. Universidad Nacional de C\u00f3rdoba  C\u00f3rdoba Argentina"},{"name":"Departamento de Qu\u00edmica Org\u00e1nica, Facultad de Ciencias Qu\u00edmicas Universidad Nacional de C\u00f3rdoba, Medina Allende y Haya de La Torre, Ciudad Universitaria  C\u00f3rdoba Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,8]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"crossref","first-page":"98","DOI":"10.1016\/j.foodqual.2018.02.011","article-title":"The effect of wrapper color on candy flavor expectations and perceptions","volume":"68","author":"Zellner D","year":"2018","journal-title":"Food Qual Prefer"},{"key":"e_1_2_9_3_1","doi-asserted-by":"crossref","first-page":"233","DOI":"10.1080\/00223980309600611","article-title":"Preconceptions of taste based on color","volume":"137","author":"Koch C","year":"2003","journal-title":"J Psychol"},{"key":"e_1_2_9_4_1","doi-asserted-by":"crossref","first-page":"335","DOI":"10.1080\/19440049.2016.1274431","article-title":"Comparison of food colour regulations in the EU and the US: a review of current provisions","volume":"34","author":"Lehto S","year":"2017","journal-title":"Food Addit Contam Part A"},{"key":"e_1_2_9_5_1","unstructured":"US Food and Drug Administration FDA to Revoke Authorization for the Use of Red No. 3 in Food and Ingested DrugsAvailable:https:\/\/www.fda.gov\/food\/hfp\u2010constituent\u2010updates\/fda\u2010revoke\u2010authorization\u2010use\u2010red\u2010no\u20103\u2010food\u2010and\u2010ingested\u2010drugs[January 2025]."},{"key":"e_1_2_9_6_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2024.115443","article-title":"The valorization of grape pomace from Montepulciano winemaking: a new source of functional ingredients for sustainable food industry","volume":"200","author":"Ferrara A","year":"2025","journal-title":"Food Res Int"},{"key":"e_1_2_9_7_1","doi-asserted-by":"crossref","first-page":"126","DOI":"10.1080\/10408347.2011.632314","article-title":"Analysis and antioxidant capacity of anthocyanin pigments. 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