Factors Affecting the Stability of Anthocyanins
Anthocyanins are compounds, which responsible for red, blue, purple colors of fruits and vegetables and they have water soluble properties. One of the natural color pigments are anthocyanins were placed in flavonoids group. This pigment has glycoside form and it has different properties according to...
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2019-11-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2472 |
| _version_ | 1828026554773405696 |
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| author | Buket Aşkın Erdoğan Küçüköner |
| author_facet | Buket Aşkın Erdoğan Küçüköner |
| author_sort | Buket Aşkın |
| collection | DOAJ |
| description | Anthocyanins are compounds, which responsible for red, blue, purple colors of fruits and vegetables and they have water soluble properties. One of the natural color pigments are anthocyanins were placed in flavonoids group. This pigment has glycoside form and it has different properties according to the included sugar group and chemical composition. Anthocyanins which known to have positive effects on health bring attractive to the visual features products bring. The limited stability of anthocyanins may cause important problems for process and storage of fruit and vegetables included anthocyanins. The chemical structure and important factors related to the stability of anthocyanins were evaluated within the scope of this review. |
| first_indexed | 2024-04-10T13:21:40Z |
| format | Article |
| id | doaj.art-b358e60d6d464042b39f6d5cf724b0fa |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T13:21:40Z |
| publishDate | 2019-11-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-b358e60d6d464042b39f6d5cf724b0fa2023-02-15T16:12:02ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2019-11-017111759176510.24925/turjaf.v7i11.1759-1765.24721298Factors Affecting the Stability of AnthocyaninsBuket Aşkın0Erdoğan Küçüköner1Food Engineering Department, Faculty of Engineering, Kırklareli University, 39100 KırklareliDepartment of Food Engineering, Faculty of Engineering, Süleyman Demirel University, 32000 IspartaAnthocyanins are compounds, which responsible for red, blue, purple colors of fruits and vegetables and they have water soluble properties. One of the natural color pigments are anthocyanins were placed in flavonoids group. This pigment has glycoside form and it has different properties according to the included sugar group and chemical composition. Anthocyanins which known to have positive effects on health bring attractive to the visual features products bring. The limited stability of anthocyanins may cause important problems for process and storage of fruit and vegetables included anthocyanins. The chemical structure and important factors related to the stability of anthocyanins were evaluated within the scope of this review.http://www.agrifoodscience.com/index.php/TURJAF/article/view/2472antosiyaninphrenksıcaklıkstabilite |
| spellingShingle | Buket Aşkın Erdoğan Küçüköner Factors Affecting the Stability of Anthocyanins Turkish Journal of Agriculture: Food Science and Technology antosiyanin ph renk sıcaklık stabilite |
| title | Factors Affecting the Stability of Anthocyanins |
| title_full | Factors Affecting the Stability of Anthocyanins |
| title_fullStr | Factors Affecting the Stability of Anthocyanins |
| title_full_unstemmed | Factors Affecting the Stability of Anthocyanins |
| title_short | Factors Affecting the Stability of Anthocyanins |
| title_sort | factors affecting the stability of anthocyanins |
| topic | antosiyanin ph renk sıcaklık stabilite |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2472 |
| work_keys_str_mv | AT buketaskın factorsaffectingthestabilityofanthocyanins AT erdogankucukoner factorsaffectingthestabilityofanthocyanins |