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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Detalhes bibliográficos

Principais autores:	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
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2023-12-01
Colecção:	Food Chemistry Advances
Assuntos:	Purple sweet potato Anthocyanins Extraction Natural colorants
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2772753X23001806
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