The influence of acylation, metal binding and natural antioxidants on the thermal stability of red cabbage anthocyanins in neutral solution-Reference-Cited by-同舟云学术

The influence of acylation, metal binding and natural antioxidants on the thermal stability of red cabbage anthocyanins in neutral solution

Published:2019 Issue:10 Volume:10 Page:6740-6751
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Fenger Julie-Anne¹²³⁴,Moloney Micheal¹²³⁴,Robbins Rebecca J.⁵⁶⁷,Collins Thomas M.⁵⁸⁷,Dangles Olivier¹²³⁴^ORCID

Affiliation:

1. Avignon University

2. INRA

3. 84000 Avignon

4. France

5. Mars Wrigley Confectionery

6. Chicago

7. USA

8. Hackettstown

Abstract

For diacylated anthocyanins, π-stacking (vertical) interactions + (horizontal) metal binding modulate color and greatly enhance its stability in neutral solution

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO01884K

Reference19 articles.

1. Red cabbage anthocyanins: The influence of d-glucose acylation by hydroxycinnamic acids on their structural transformations in acidic to mildly alkaline conditions and on the resulting color

2. Thermal degradation of anthocyanins and its impact on color andin vitro antioxidant capacity

3. Color and Antioxidant Properties of Cyanidin-Based Anthocyanin Pigments

4. Blue flower color development by anthocyanins: from chemical structure to cell physiology

5. Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment

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