Identification of the anthocyanin profile from butterfly pea (Clitoria ternatea L.) flowers under varying extraction conditions: Evaluating its potential as a natural blue food colorant and its application as a colorimetric indicator-Reference-Cited by-同舟云学术

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Identification of the anthocyanin profile from butterfly pea (Clitoria ternatea L.) flowers under varying extraction conditions: Evaluating its potential as a natural blue food colorant and its application as a colorimetric indicator

Published:2024-07 Issue: Volume:49 Page:151-161
ISSN:1026-9185
Container-title:South African Journal of Chemical Engineering
language:en
Short-container-title:South African Journal of Chemical Engineering

Author:

Handayani Lia,Aprilia Sri,Arahman Nasrul^ORCID,Bilad Muhammad Roil^ORCID

Publisher

Elsevier BV

Reference46 articles.

1. Anthocyanin pigments: beyond aesthetics;Alappat;Molecules,2020

2. The role of nanofluids in renewable energy engineering;Bhatti;Nanomaterials,2023

3. Natural Solutions for Blue Colors in Food. Handbook on Natural Pigments in Food and Beverages: Industrial Applications For Improving Food Color;Buchweitz,2016

4. Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling;Burgos;J. Food Composit. Analy.,2013

5. Extraction of anthocyanins from red cabbage and purification using adsorption;Chandrasekhar;Food and Bioprod. Process.,2012

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