Effect of pH on the extraction and stability of anthocyanins from jaboticaba berries
Anthocyanins are water-soluble plant pigments whose stability is strongly influenced by pH. The effects of pH on the extraction of anthocyanins from jaboticaba berries were investigated using an ultrasound-assisted method. A strong acidic condition (pH 1.5) was found to produce a higher yield and mo...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2024-12-01
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| coleção: | Food Chemistry Advances |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2772753X24002302 |
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