Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acid-Reference-Cited by-同舟云学术

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Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acid

Published:2017 Issue:3 Volume:8 Page:1085-1093
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Guldiken Burcu¹²³⁴⁵,Gibis Monika⁶⁷⁸⁹¹⁰^ORCID,Boyacioglu Dilek¹²³⁴⁵,Capanoglu Esra¹²³⁴⁵,Weiss Jochen⁶⁷⁸⁹¹⁰

Affiliation:

1. Department of Food Engineering

2. Faculty of Chemical and Metallurgical Engineering

3. Istanbul Technical University

4. Istanbul

5. Turkey

6. Department of Food Physics and Meat Science

7. Institute of Food Science and Biotechnology

8. University of Hohenheim

9. 70599 Stuttgart

10. Germany

Abstract

Ascorbic acid-related degradation of anthocyanins decreases upon liposomal encapsulation.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C6FO01385F

Reference45 articles.

1. Chemical studies of anthocyanins: A review

2. Colour properties, stability, and free radical scavenging activity of jambolan (Syzygium cumini) fruit anthocyanins in a beverage model system: Natural and copigmented anthocyanins

3. Carotenoids and other pigments as natural colorants

4. Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blackberry (Rubus glaucusBenth.), açai (Euterpe oleraceaMart.)and black carrot (Daucus carotaL.)

5. The mechanism of co-pigmentation of anthocyanins in aqueous solutions

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