Copigmentation with Chlorogenic and Ferulic Acid Affected Color and Anthocyanin Stability in Model Beverages Colored with Sambucus peruviana, Sambucus nigra, and Daucus carota 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 (Sambucus peruviana, SP) as a potential source of ACN-based colorants was evaluated and compa...

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Detalles Bibliográficos
Autores principales: Pangestu, Nuryati P., Miyagusuku-Cruzado, Gonzalo, Giusti, M. Monica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602824/
https://www.ncbi.nlm.nih.gov/pubmed/33081089
http://dx.doi.org/10.3390/foods9101476

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602824/
https://www.ncbi.nlm.nih.gov/pubmed/33081089
http://dx.doi.org/10.3390/foods9101476

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