Gallic acid as a copigment enhance anthocyanin stabilities and color characteristics in blueberry juice
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-04175-w
Abstract: The aim of this study was to evaluate the influence of adding copigment gallic acid (GA) on the stability of anthocyanin and color in blueberry juice, and assays were carried out with different anthocyanin:GA molar… read more here.
Keywords: blueberry juice; gallic acid; anthocyanin; copigment ... See more keywords
Copigmentation of anthocyanins with copigments possessing an acid-base equilibrium in moderately acidic solutions
Sign Up to like & getrecommendations! Published in 2021 at "Dyes and Pigments"
DOI: 10.1016/j.dyepig.2021.109438
Abstract: Abstract The fact that many copigments such as cinnamic acids exhibit an acid-base equilibrium at moderately acidic pH values have not been taken in consideration in the copigmentation models and respective equations. In this work,… read more here.
Keywords: base equilibrium; copigmentation; acid base; copigment ... See more keywords