Copigmentation and stabilization of anthocyanins using organic molecules and encapsulation techniques
Natural colorants/pigments such as anthocyanins, carotenoids, betalains, and chlorophylls have been generally used in the food industry as coloring agents. However, there are challenges related to color fading during food processing, storage, and commercialization due to the low stability of natural...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2022-01-01
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| coleção: | Current Plant Biology |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2214662822000044 |
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