Starch-Based Materials Encapsulating Anthocyanins: A Review-Reference-Cited by-同舟云学术

Starch-Based Materials Encapsulating Anthocyanins: A Review

Published:2022-05-26 Issue:9 Volume:30 Page:3547-3565
ISSN:1566-2543
Container-title:Journal of Polymers and the Environment
language:en
Short-container-title:J Polym Environ

Author:

Schlindweinn Elizabeth Bianchini,Chacon Wilson Daniel Caicedo,Koop Betina Luiza,de Matos Fonseca Jéssica,Monteiro Alcilene Rodrigues,Valencia Germán Ayala^ORCID

Funder

Fundação de Amparo à Pesquisa e Inovação do Estado de Santa Catarina

Publisher

Springer Science and Business Media LLC

Subject

Materials Chemistry,Polymers and Plastics,Environmental Engineering

Link

https://link.springer.com/content/pdf/10.1007/s10924-022-02474-6.pdf

Reference130 articles.

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2. Chen JY, Du J, Li ML, Li CM (2020) Degradation kinetics and pathways of red raspberry anthocyanins in model and juice systems and their correlation with color and antioxidant changes during storage. LWT Food Sci Technol 128:109448. https://doi.org/10.1016/j.lwt.2020.109448

3. Lee YM, Yoon Y, Yoon H, Park HM, Song S, Yeum KJ (2017) Dietary anthocyanins against obesity and inflammation. Nutrients 9:1–15. https://doi.org/10.3390/nu9101089

4. Ma Y, Ding S, Fei Y, Liu G, Jang H, Fang J (2019) Antimicrobial activity of anthocyanins and catechins against foodborne pathogens Escherichia coli and Salmonella. Food Control 106:106712. https://doi.org/10.1016/j.foodcont.2019.106712

5. Merz B, Capello C, Leandro GC, Moritz DE, Monteiro AR, Valencia GA (2020) A novel colorimetric indicator film based on chitosan, polyvinyl alcohol and anthocyanins from jambolan (Syzygium cumini) fruit for monitoring shrimp freshness. Int J Biol Macromol 153:625–632. https://doi.org/10.1016/j.ijbiomac.2020.03.048

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