Isolation of bluish anthocyanin-derived pigments obtained from blueberry surplus using centrifugal partition chromatography

Author:

Nunes Ana N.,Ivasiv Viktoriya,Gouveia Luís F.,Fernández Naiara,Oliveira Joana,Bronze Maria Rosário,Matias Ana A.

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference45 articles.

1. Natural pigments: stabilization methods of anthocyanins for food applications;Cortez;Compr. Rev. Food Sci. Food Saf.,2016

2. Valorization of natural colors as health-promoting bioactive compounds: phytochemical profile, extraction techniques, and pharmacological perspectives;Manzoor;Food Chem.,2021

3. Natural blue food colorants: consumer acceptance, current alternatives, trends, challenges, and future strategies;Landim Neves;Trends Food Sci. Technol.,2021

4. The triumph of the blue in nature and in anthropocene, dye;Pina;Pigment,2023

5. A new class of blue anthocyanin-derived pigments isolated from red wines;Mateus;J. Agric. Food Chem.,2003

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