Protection of color and chemical degradation of anthocyanin from purple corn (Zea mays L.) by zinc ions and alginate through chemical interaction in a beverage model.
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DOI: 10.1016/j.foodres.2017.11.009
Abstract: Anthocyanin-rich purple corn pericarp water extract (PCW) has the potential to be used as a natural pigment in beverages. However, it has a limited shelf-life in aqueous solutions. The aim was to evaluate the effect… read more here.
Keywords: color; purple corn; corn; beverage model ... See more keywords