Color and stability of anthocyanins in strawberry nectars containing various co-pigment sources and sweeteners.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125856
Abstract: Effects of various co-pigment sources [gallic acid (GA) and the extracts of rose leaf (RLE), cherry stem (CSE), pomegranate rind (PRE) and sour cherry stem (SCSE)] on anthocyanins and colour in strawberry nectars (SNs), sweetened… read more here.
Keywords: color stability; various pigment; pigment sources; strawberry nectars ... See more keywords
An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides.
Sign Up to like & getrecommendations! Published in 2022 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.13026
Abstract: The health benefits of anthocyanins are compromised by their chemical instability and susceptibility to external stress. Researchers found that the interaction between anthocyanins and macromolecular components such as proteins and polysaccharides substantially determines the stability… read more here.
Keywords: interaction; food; food proteins; proteins polysaccharides ... See more keywords
Enhanced thermal stability of anthocyanins through natural polysaccharides from Angum gum and cress seed gum.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16016
Abstract: Enhanced thermal stability of anthocyanins from black barberry was obtained using an optimum concentration of Angum gum (AG) and cress seed gum (CSG). To this goal initially, the phytochemical characteristics, and the thermal stability of… read more here.
Keywords: thermal stability; stability anthocyanins; gum; stability ... See more keywords
STABILITY OF ANTHOCYANINS FROM AGROINDUSTRIAL RESIDUE OF ISABEL GRAPE GROWN IN SÃO FRANCISCO VALLEY, BRAZIL
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DOI: 10.1590/0100-29452017564
Abstract: Grape by-products are promising and sustainable sources of anthocyanins. Considering the factors related to degradation of those pigments, spectrophotometric and kinetic analyzes were carried out with the aim to evaluate the light and heat stability… read more here.
Keywords: isabel grape; grape; residue isabel; anthocyanins agroindustrial ... See more keywords
The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Molecular Sciences"
DOI: 10.3390/ijms18020277
Abstract: Anthocyanins are a group of phenolic compounds responsible for red, blue and violet colouration of many fruits, vegetables and flowers. The high content of these pigments is important as it influences directly their health promoting… read more here.
Keywords: pressure techniques; high pressure; stability anthocyanins; techniques stability ... See more keywords