The Effect of High-Pressure Processing on the Copigmentation and Storage Stability of Polyphenols with Anthocyanin Monomers

The Effect of High-Pressure Processing on the Copigmentation and Storage Stability of Polyphenols with Anthocyanin Monomers

This study aims to determine the effect of different high-pressure processing (HPP) conditions (100 MPa/300 MPa/500 MPa; 2 min/4 min/6 min) on copigmentation, specifically between chlorogenic acid (CA), epicatechin (Epi), gallic acid (GA), malvidin-3-O-galactoside (Mv-3-O-gal), and malvidin-3-O-arab...

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Bibliographic Details
Main Authors: Yuxuan Sun, Fang Huang, Yan Chen, Nan Ning, Gang Hao, Xiufang Bi
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
anthocyanin
high-pressure processing
polyphenols
molecular docking
Online Access:https://www.mdpi.com/2304-8158/13/23/3756

Internet

https://www.mdpi.com/2304-8158/13/23/3756

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