Syzygium cumini anthocyanins: recent advances in biological activities, extraction, stability, characterisation and utilisation in food systems
Abstract Syzygium cumini anthocyanins have become an area of great interest as biocolourants in the food industry. These anthocyanins impart a deep colour over a suitable pH range due to the high amount of anthocyanin content compared to other natural sources. An important aspect is selecting an app...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2024-03-01
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| Series: | Food Production, Processing and Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s43014-023-00177-6 |