Optimization of ultrasonic assisted ethanolic extraction for natural pigments from butterfly pea flower applied in Thai dessert using Box-Behnken approach-Reference-Cited by-同舟云学术

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Optimization of ultrasonic assisted ethanolic extraction for natural pigments from butterfly pea flower applied in Thai dessert using Box-Behnken approach

Published:2024-06 Issue: Volume:22 Page:101484
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Sai-Ut Samart,Teksee Apisara,Pongsetkul Jaksuma,Sinthusamran Sirima,Rawdkuen Saroat

Publisher

Elsevier BV

Reference57 articles.

1. Comparing DES-mediated ultrasound- and heat-assisted extraction of bioactive metabolites from Saussurea lappa and optimization by RSM and validation studies;Ali;Green Analytical Chemistry,2023

2. Application of topological indices to chromatographic data: Calculation of the retention indices of anthocyanins;Amić;Journal of Chromatography A,1993

3. Effects of high-intensity ultrasound process parameters on the phenolic compounds recovery from araticum peel;Arruda;Ultrasonics Sonochemistry,2019

4. Acylated anthocyanins as stable, natural food colorants – A review;Bakowska-Barczak;Polish Journal Of Food And Nutrition Sciences,2005

5. The effects of heating, UV irradiation, and storage on stability of the anthocyanin-polyphenol copigment complex;Bakowska-Barczak;Food Chemistry,2003

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1. Extraction of Bioactive Compounds from Oxheart Tomato Pomace (Lycopersicon esculentum L.) Using Different Solvents: Characterization of Extracts;Applied Sciences;2024-08-14

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