Coloring potential of anthocyanins from purple sweet potato paste: Ultrasound-assisted extraction, enzymatic activity, color and its application in ice pops

Color in food represents an important parameter of quality. This investigation aimed to extract anthocyanins from purple sweet potato using the ultrasound technique, and their application in a food product. The extract obtained at pH 2.5, 60% amplitude and 10 min presented the highest content of ant...

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Autori principali:	Azucena Rodríguez-Mena, Luz Araceli Ochoa-Martínez, Silvia Marina González-Herrera, Olga Miriam Rutiaga-Quiñones, Rubén Francisco González-Laredo, Begoña Olmedilla-Alonso, Sandra Vega-Maturino
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Elsevier 2023-12-01
Serie:	Food Chemistry Advances
Soggetti:	Purple sweet potato Anthocyanins Extraction Natural colorants
Accesso online:	http://www.sciencedirect.com/science/article/pii/S2772753X23001806
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