Color-Stabilizing Effects and Mechanisms of <i>Schisandra</i> Lignans on the Anthocyanins Enriched with Petunidin-3-<i>O</i>-glucoside-Reference-Cited by-同舟云学术

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Color-Stabilizing Effects and Mechanisms of Schisandra Lignans on the Anthocyanins Enriched with Petunidin-3-O-glucoside

Published:2023-04-04 Issue:4 Volume:3 Page:717-728
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Ma Bohan¹,Dai Bin²,Zhao Xinghua¹,Zhao Mengge¹,Yang Xingbin¹^ORCID,Cui Langjun²,Shao Hongjun¹^ORCID

Affiliation:

1. College of Food Engineering and Nutritional Science, Shaanxi Engineering Laboratory for Food Green Processing and Security Control, Shaanxi Normal University, Xi’an 710119, China

2. National Engineering Laboratory for Resource Developing of Endangered Chinese Crude Drugs in Northwest China, Shaanxi Normal University, Xi’an 710119, China

Funder

China Postdoctoral Science Foundation

Central University Basic Research Fund of China

Xi’an Agricultural Science and Technology Innovation Project

Agriculture and Technology Innovation and Research Funds of Shaanxi Province

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00435

Reference44 articles.

1. Actions on sustainable food production and consumption for the post-2020 global biodiversity framework

2. Update on natural food pigments - A mini-review on carotenoids, anthocyanins, and betalains

3. Natural Colorants: Food Colorants from Natural Sources

4. Valorization of fruits and vegetable wastes and by-products to produce natural pigments

5. Recent trends in extraction techniques of anthocyanins from plant materials

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