Copigmentation with Chlorogenic and Ferulic Acid Affected Color and Anthocyanin Stability in Model Beverages Colored with <i>Sambucus peruviana</i>, <i>Sambucus nigra</i>, and <i>Daucus carota</i> during Storage
The food industry is looking for alternatives to synthetic colorants. Anthocyanins (ACNs) are suitable replacements due to their color characteristics and potential health benefits. The application of sauco (<i>Sambucus peruviana</i>, SP) as a potential source of ACN-based colorants was...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-10-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/10/1476 |