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Color and molecular structure alterations of brazilein extracted from Caesalpinia sappan L. under different pH and heating conditions
Brazilein extract from sappan wood (Caesalpinia sappan L.) has potential for use as natural food colorant since it has no unique flavor and taste. Although brazilein has long been applied in several traditional foods and beverages, information on its stability, which is of importance for practical a...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Nature Publishing Group UK
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382456/ https://www.ncbi.nlm.nih.gov/pubmed/32709964 http://dx.doi.org/10.1038/s41598-020-69189-3 |