Preparation of acylated blueberry anthocyanins through an enzymatic method in an aqueous/organic phase: effects on their colour stability and pH-response characteristics-Reference-Cited by-同舟云学术

Preparation of acylated blueberry anthocyanins through an enzymatic method in an aqueous/organic phase: effects on their colour stability and pH-response characteristics

Published:2021 Issue:15 Volume:12 Page:6821-6829
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zeng Fansen¹²³⁴⁵,Zeng HaiSheng⁶⁷⁸⁹,Ye Yanqi¹²³⁴⁵,Zheng Shiyu¹²³⁴⁵,Zhuang Yuanhong¹²³⁴⁵,Liu Jinna¹²³⁴⁵,Fei Peng¹²³⁴⁵^ORCID

Affiliation:

1. School of Biological Science and Biotechnology

2. Fujian University Key Laboratory of Characteristics Garden Plants Resource in Fujian and Taiwan

3. Minnan Normal University

4. Zhangzhou

5. P.R. China

6. Pharmaceutical Department

7. The Affiliated Hospital of Youjiang Medical University for Nationalities

8. Baise

9. China

Abstract

To explore the potential of anthocyanins in pH-colour responsive intelligent packaging and improve the stability of the pigments, 3,4,5-trimethoxybenzoic acid and gallic acid were grafted onto blueberry anthocyanins via enzyme-catalysed grafting.

Funder

Natural Science Foundation of Fujian Province

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO00400J

Reference32 articles.

1. Development of starch based intelligent films by incorporating anthocyanins of butterfly pea flower and TiO2 and their applicability as freshness sensors for prawns during storage

2. Janus principle applied to food safety: An active two-faced indicator label for tracking meat freshness

3. Real-time assessment of food freshness in refrigerators based on a miniaturized electronic nose