Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion

Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion

There is increasing interest in food use of black carrots because of the colour stability of the anthocyanins and the substantial quantity of bioactive compounds. The influence of jam and marmalade processing, storage conditions and in vitro gastrointestinal digestion on colour attributes, total and...

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Bibliographic Details
Main Authors: Senem Kamiloglu, Ayca Ayfer Pasli, Beraat Ozcelik, John Van Camp, Esra Capanoglu
Format: Article
Language:English
Published: Elsevier 2015-03-01
Series:Journal of Functional Foods
Subjects:
Black carrot
Processing
Storage
Bioaccessibility
Anthocyanin
Antioxidant
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464614004009

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http://www.sciencedirect.com/science/article/pii/S1756464614004009

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