Spectral Characteristic, Storage Stability and Antioxidant Properties of Anthocyanin Extracts from Flowers of Butterfly Pea (Clitoria ternatea L.)

Anthocyanins from flowers of the butterfly pea (Clitoria ternatea L.) are promising edible blue food colorants. Food processing often faces extreme pHs and temperatures, which greatly affects the color and nutritional values of anthocyanins. This study explored the color, spectra, storage stability,...

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Detalles Bibliográficos
Autores principales: Fu, Xueying, Wu, Qiang, Wang, Jian, Chen, Yanli, Zhu, Guopeng, Zhu, Zhixin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622631/
https://www.ncbi.nlm.nih.gov/pubmed/34834097
http://dx.doi.org/10.3390/molecules26227000

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622631/
https://www.ncbi.nlm.nih.gov/pubmed/34834097
http://dx.doi.org/10.3390/molecules26227000

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