Encapsulation of Sorghum Leaf Red Dye: Biological and Physicochemical Properties and Effect on Stability

The encapsulation of the 3-deoxyanthocyanidins (3-DXA) red dye, extracted from sorghum (Sorghum bicolor L.) leaves, was explored for food application. The extracts showed antioxidant activity at concentrations ranging from 803 to 1210 μg mL(−1) and did not reveal anti-inflammatory or cytotoxic prope...

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Detalles Bibliográficos
Autores principales: Serrano, Carmo, Sapata, Margarida, Oliveira, M. Conceição, Soares, Andreia, Pereira, Carla, Abreu, Rui M. V., Barros, Lillian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138003/
https://www.ncbi.nlm.nih.gov/pubmed/37107441
http://dx.doi.org/10.3390/foods12081646

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138003/
https://www.ncbi.nlm.nih.gov/pubmed/37107441
http://dx.doi.org/10.3390/foods12081646

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