Insight into the influence of oxygen, sunlight and temperature on the stability and color attributes of red cabbage anthocyanins and in vitro gastrointestinal behaviour

Insight into the influence of oxygen, sunlight and temperature on the stability and color attributes of red cabbage anthocyanins and in vitro gastrointestinal behaviour

The study insights into the effect of temperature (80–160 °C), oxygen (O2), sunlight (SL), and storage on color attributes, shelf-life, and anthocyanins content on red cabbage (RC) anthocyanins (ANS) and their in-vitro bioaccessibility. The previously well-established encapsulating agent i.e. maltod...

ver descrição completa

Detalhes bibliográficos
Principais autores: Nitisha Sendri, Sarvpreet Singh, Shriya Bhatt, Mahesh Gupta, Pamita Bhandari
Formato: Artigo
Idioma:English
Publicado em: Elsevier 2023-12-01
coleção:Food Chemistry Advances
Assuntos:
Red cabbage
Anthocyanins
Color chemistry
Stability
In-vitro bioaccessibility
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S2772753X23001818

Internet

http://www.sciencedirect.com/science/article/pii/S2772753X23001818

Registros relacionados