Pre-Treatment, Extraction Solvent, and Color Stability of Anthocyanins from Purple Sweetpotato

Pre-Treatment, Extraction Solvent, and Color Stability of Anthocyanins from Purple Sweetpotato

Purple sweetpotato anthocyanins (PSPA) exhibit significant potential as food colorants with associated health benefits. However, challenges related to browning and instability have hindered the application of PSPA. In this study, various pre-treatments and solvents for PSPA extraction were evaluated...

Full description

Bibliographic Details
Main Authors: Zhuo Chen, Jian Wang, Yang Lu, Qiang Wu, Yi Liu, Yonghua Liu, Sunjeet Kumar, Guopeng Zhu, Zhixin Zhu
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Foods
Subjects:
purple sweetpotato
anthocyanins
browning
pre-treatment
solvents
color stability
Online Access:https://www.mdpi.com/2304-8158/13/6/833

Internet

https://www.mdpi.com/2304-8158/13/6/833

Similar Items