Anthocyanin Microcapsule from Clitoria ternatea: Potential Bio-preservative and Blue Colorant for Baked Food Products

Author:

Ab Rashid Syarifah,Tong Woei YennORCID,Leong Chean Ring,Abdul Ghazali Nur Marsya,Taher Md Abu,Ahmad Noriza,Tan Wen-Nee,Teo Siew Hway

Funder

Fundamental Research Grant Scheme

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Reference30 articles.

1. Siti, A.A.M.; Noriham, A.; Manshoor, N.: Anthocyanin content in relation to the antioxidant activity and color properties of Garcinia mangostana peel, Syzigiumcumini and Clitoriaternatea extracts. Int. Food Res. J. 21, 2369–2375 (2014)

2. Amelia, F.; Afnani, G.N.; Musfiroh, A.; Fikriyani, A.S.; Ucche, S.; Murrukmihadi, M.: Extraction and stability test of anthocyanin from buni fruits (Antidesma Bunius L) as an alternative natural and safe food colourant. J. Food Pharm. Sci. 1, 49–53 (2013)

3. Amchova, P.; Kotolova, H.; Ruda-Kucerova, J.: Health safety issues of synthetic food colourants. Regul. Toxicol. Pharmacol. 73, 914–922 (2015)

4. Kobylewski, S.; Jacobson, M.F.: Toxicology of food dyes. Int. J. Occup. Environ. Health. 18(3), 220–246 (2012)

5. Rawat, S.: Food spoilage: microorganisms and their prevention. Asian J. Plant Sci. Res. 5, 47–56 (2015)

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