Sustainable Recovery of Anthocyanins and Other Polyphenols from Red Cabbage Byproducts

Sustainable Recovery of Anthocyanins and Other Polyphenols from Red Cabbage Byproducts

The objective of this work was to develop a sustainable process for the extraction of anthocyanins from red cabbage byproducts using, for the first time, apple vinegar in extractant composition. Our results showed that the mixture 50% (<i>v</i>/<i>v</i>) ethanol–water, acidif...

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Bibliographic Details
Main Authors: Rusăndica Stoica, Mihaela Ganciarov, Diana Constantinescu-Aruxandei, Luiza Capră, Ioana-Raluca Șuică-Bunghez, Raluca-Mădălina Senin, Georgiana Diana Pricope, Georgeta-Ramona Ivan, Costin Călin, Florin Oancea
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Foods
Subjects:
red cabbage byproducts
apple vinegar
total monomeric anthocyanin pigment content
total polyphenol content
storage stability
food color additives
Online Access:https://www.mdpi.com/2304-8158/12/22/4157

Internet

https://www.mdpi.com/2304-8158/12/22/4157

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