Frozen grape pulp residue as a source of anthocyanins

Tropical fruit processing industries generate waste that has great potential, as it not only contains nutrients but also significant levels of bioactive compounds. This work presents a study that aims to use frozen grape pulp waste to extract and purify anthocyanins, evaluate their antioxidant capacity, and assess their stability in light and heat. The author shows clear results that frozen pulp agro-industrial waste has significant antioxidant properties and can be used in foods that have an acidic pH, are packaged in opaque containers, and are not subjected to severe heat treatment during processing. Enjoy your reading!