Enhancing anthocyanin-phenolic copigmentation through epicarp layer treatment and edible coatings to retain anthocyanins in thermally processed whole blueberries.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16269
Abstract: Anthocyanins in processed fruit degrade significantly due to their heat and oxygen sensitivity and water solubility. Copigmentation for stabilizing anthocyanins is less effective for whole fruit due to anthocyanins' location within cell vacuoles surrounded by… read more here.
Keywords: cacl2; fruit; epicarp layer; thermally processed ... See more keywords