Stability of Anthocyanins Encapsulated from Purple Sweet Potato Extract Affected by Maltodextrin Concentration
Author:
Affiliation:
1. Pharmacy Department, Faculty of Mathematic and Natural ScienceUdayana University Kampus Bukit Jimbaran Bali 80361 Indonesia
2. Laboratory of Forensic and CriminalogyUdayana University Kampus Bukit Jimbaran Bali 80361 Indonesia
Publisher
Wiley
Subject
Materials Chemistry,Polymers and Plastics,Organic Chemistry,Condensed Matter Physics
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/masy.201900127
Reference28 articles.
1. Purple sweet potato color attenuates oxidative stress and inflammatory response induced by d-galactose in mouse liver
2. Protective mechanisms of anthocyanins from purple sweet potato against tert-butyl hydroperoxide-induced hepatotoxicity
3. Thermal Stability of Selected Natural Red Extracts Used as Food Colorants
4. Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview
5. The physicochemical properties of microwave‐assisted encapsulated anthocyanins from Ipomoea batatas as affected by different wall materials
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