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

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...

Full description

Bibliographic Details
Main Authors: Nuryati P. Pangestu, Gonzalo Miyagusuku-Cruzado, M. Monica Giusti
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Foods
Subjects:
copigmentation
anthocyanins
pyranoanthocyanins
color stability
Online Access:https://www.mdpi.com/2304-8158/9/10/1476

Similar Items

Similar Items