Valorization of saffron petal waste anthocyanin extract, microencapsulation storage kinetic stability, and in vitro release behavior of anthocyanin microcapsules-Reference-Cited by-同舟云学术

Valorization of saffron petal waste anthocyanin extract, microencapsulation storage kinetic stability, and in vitro release behavior of anthocyanin microcapsules

Published:2024-04-25 Issue: Volume: Page:
ISSN:2190-6815
Container-title:Biomass Conversion and Biorefinery
language:en
Short-container-title:Biomass Conv. Bioref.

Author:

Gull Amir^ORCID,Masoodi F. A.,Gani Adil

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s13399-024-05599-x.pdf

Reference54 articles.

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3. Hemmati KA (2001) Optimization of effective parameters on production of food color from saffron petals. Agric Sci Technol 13(2):21–28

4. Nørbæk R, Brandt K, Nielsen JK, Ergaard M, Jacobsen N (2002) Flower pigment composition of Crocus species and cultivars used for a chemotaxonomic investigation. Biochem Syst Ecol 30(8):763–791

5. Khazaei KM, Jafari SM, Ghorbani M, Kakhki AH, Sarfarazi M (2015) Optimization of anthocyanin extraction from saffron petals with response surface methodology. Food Anal Methods. https://doi.org/10.1007/s12161-015-0375-

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