Effect of pH on betalain–anthocyanin mixture in bayberry juice: influences on pigments, colour, and antioxidant capacity-Reference-Cited by-同舟云学术

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Effect of pH on betalain–anthocyanin mixture in bayberry juice: influences on pigments, colour, and antioxidant capacity

Published:2022-03-11 Issue:6 Volume:57 Page:3556-3566
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Ju Changxin¹^ORCID,Lv Jimin¹,Wu Andi¹,Wang Yiwen¹^ORCID,Zhu Yanyun¹,Chen Jianchu¹^ORCID

Affiliation:

1. College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China

Funder

National Key Research and Development Program of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15680

Reference36 articles.

1. Could fruits be a reliable source of food colorants? Pros and cons of these natural additives

2. Pigment composition and antioxidant capacity of betacyanins and betaxanthins fractions of Opuntia dillenii (Ker Gawl) Haw cactus fruit

3. Impact of extraction and processing conditions on betalains and comparison of properties with anthocyanins — A current review

4. Impact of grape pectic polysaccharides on anthocyanins thermostability

5. Betalains and phenolic compounds profiling and antioxidant capacity of pitaya ( Stenocereus spp.) fruit from two species ( S. Pruinosus and S. stellatus )

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Natural pigments in the food industry: Enhancing stability, nutritional benefits, and gut microbiome health;Food Chemistry;2024-12

2. Effects of sunflower pectin on thermal stability of purple sweet potato anthocyanins at different pH;International Journal of Biological Macromolecules;2023-12

3. Preparation and characterization of PH-responsive polyvinyl alcohol/chitosan/anthocyanin films;Food Science and Technology;2023

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