Study of anthocyanin stability derived from the fruit pulp ofMelastoma malabathricumin a coating system
Author:
Publisher
Emerald
Subject
Materials Chemistry,Surfaces, Coatings and Films
Reference17 articles.
1. The Effects of Heating, UV Irradiation and pH on Stability of Siahe Sardasht Grape Anthocyanin-copigment Complex
2. The Effects of Light, Storage Temperature, pH and Variety on Stability of Anthocyanin Pigments in Four Malus Varieties
3. Cabrita, L., Fossen, T. and Anderson, O.M. (2000), “Colour and stability of the six common anthocyanin 3‐glucosides in aqueous solution”,Journal Agricultural and Food Chemistry, Vol. 68 No. 1, pp. 101‐7.
4. Colorant Properties and Stability of Amaranthus Betacyanin Pigments
5. Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview
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1. Melastoma malabathricum L. Melastomataceae;Ethnobotany of Mountain Regions;2021
2. Antioxidant Activity and Physicochemical Properties Changes of Melastoma Malabathricum (L.) And Syzygium Caryophyllatum (L.) Fruit during Ripening;International Journal of Fruit Science;2020-09-21
3. Melastoma malabathricum L. Melastomataceae;Ethnobotany of Mountain Regions;2020
4. Synthesis of TiO 2 nanoparticles at low hydrothermal temperature and its performance for DSSC sensitized using natural dye extracted from Melastoma malabathricum L. seeds;International Journal of Energy Research;2019-07-10
5. Optimization of Extraction Parameters by Using Response Surface Methodology, Purification, and Identification of Anthocyanin Pigments inMelastoma malabathricumFruit;The Scientific World Journal;2013
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