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Polyphenol co-pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storage

The study aimed to assess the impact of incorporating five co-pigments (gallic acid, quercetin, rutin, catechin, and epigallocatechin gallate (EGCG)) on the color stability of blue honeysuckle juice (BHJ). Additionally, it sought to determine the influence of varying proportions of anthocyanins in a...

Deskribapen osoa

Gorde:
Egile Nagusiak: Yifan Geng, Kaojia Cui, Na Ding, Houping Liu, Junwei Huo, Xiaonan Sui, Yan Zhang
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Elsevier 2024-12-01
Saila:Food Chemistry: X
Gaiak:
Co-pigments
Color protection
Polyphenols
Blue honeysuckle
Food processing
Sarrera elektronikoa:http://www.sciencedirect.com/science/article/pii/S2590157524007363
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