Acylation of Anthocyanins and Their Applications in the Food Industry: Mechanisms and Recent Research Advances

Anthocyanins are extensively used as natural non-toxic compounds in the food industry due to their unique biological properties. However, the instability of anthocyanins greatly affects their industrial application. Studies related to acylated anthocyanins with higher stability and increased solubil...

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Detalles Bibliográficos
Autores principales: Luo, Xiu’er, Wang, Ruoyong, Wang, Jinhua, Li, Ying, Luo, Huainan, Chen, Shi, Zeng, Xin’an, Han, Zhong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9316909/
https://www.ncbi.nlm.nih.gov/pubmed/35885408
http://dx.doi.org/10.3390/foods11142166

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9316909/
https://www.ncbi.nlm.nih.gov/pubmed/35885408
http://dx.doi.org/10.3390/foods11142166

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