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...

Full description

Bibliographic Details
Main Authors: Nitisha Sendri, Sarvpreet Singh, Shriya Bhatt, Mahesh Gupta, Pamita Bhandari
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Chemistry Advances
Subjects:
Red cabbage
Anthocyanins
Color chemistry
Stability
In-vitro bioaccessibility
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X23001818

Internet

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

Similar Items