Improved Stability of Blue Colour of Anthocyanins from Lycium ruthenicum Murr. Based on Copigmentation

Natural blue food colourant is rare. The aim of this work was to screen compounds from the common copigments that could improve the blue tones of anthocyanins (ACNs) and to investigate the effect of different copigments on the colour stability of anthocyanins in neutral species. International Commis...

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Detalles Bibliográficos
Autores principales: Deng, Kai, Ouyang, Jian, Hu, Na, Dong, Qi, Chen, Chao, Wang, Honglun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9502443/
https://www.ncbi.nlm.nih.gov/pubmed/36144823
http://dx.doi.org/10.3390/molecules27186089

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9502443/
https://www.ncbi.nlm.nih.gov/pubmed/36144823
http://dx.doi.org/10.3390/molecules27186089

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