Increase in thermal stability of strawberry anthocyanins with amino acid copigmentation.
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DOI: 10.1016/j.foodchem.2022.132518
Abstract: Copigmentation effects of aspartic acid, proline and valine on individual anthocyanins in strawberry juice (SJ) were investigated during heating at 90, 105 and 150 °C. Aspartic acid increased (4.5-45.6%) total anthocyanin stability at all temperatures, while… read more here.
Keywords: copigmentation; pelargonidin; acid copigmentation; pelargonidin glucoside ... See more keywords