Structural Characterization and Stability Evaluation of Melanin from <i>Liquidambar formosana</i> Hance Leaves: A Potential Natural Pigment for Food Applications

In this study, purified <i>Liquidambar formosana</i> Hance melanin (P-LHM) was structurally characterized and evaluated for stability. The yield of P-LHM was approximately 3.47%. Analytical results revealed P-LHM is a melanin-rich complex where eumelanin and pheomelanin polymers are intimately assoc...

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Príomhchruthaitheoirí:	Qiusong Li, Lifen Li, Huijuan Wang, Yue Pan, Qisen Xiang, Yuting Tian
Formáid:	Artigo
Teanga:	Inglês
Foilsithe / Cruthaithe:	MDPI AG 2026-02-01
Sraith:	Foods
Ábhair:	<i>Liquidambar formosana</i> Hance melanin structural characterization stability
Rochtain ar líne:	https://www.mdpi.com/2304-8158/15/4/607
Clibeanna:	Cuir clib leis Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!