Improvement of Naturally Derived Food Colorant Performance with Efficient Pyranoanthocyanin Formation from Sambucus nigra Anthocyanins Using Caffeic Acid and Heat

Consumers and regulations encourage the use of naturally derived food colorants. Anthocyanins (ACN), plant pigments, are unstable in foods. In aged red wines, ACN with a free hydroxyl group at C-5 condenses to form pyranoanthocyanins (PACN), which are more stable but form inefficiently. This study a...

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Detalles Bibliográficos
Autores principales: Straathof, Nicole, 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/PMC7766143/
https://www.ncbi.nlm.nih.gov/pubmed/33352910
http://dx.doi.org/10.3390/molecules25245998

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766143/
https://www.ncbi.nlm.nih.gov/pubmed/33352910
http://dx.doi.org/10.3390/molecules25245998

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