The Influence of Chemical Structure and the Presence of Ascorbic Acid on Anthocyanins Stability and Spectral Properties in Purified Model Systems

The loss of color pigment is an important quality factor of food products. This work aimed to systematically study, in purified model systems, the influence of anthocyanins’ structure (by increasing the size of the conjugated sugar) and the presence of ascorbic acid on their stability and...

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Bibliografiske detaljer
Main Authors: Rachel Levy, Zoya Okun, Avi Shpigelman
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2019-06-01
Serier:Foods
Fag:
anthocyanins
ascorbic acid
UV-Vis
HPLC-MS
kinetics
shelf life
Online adgang:https://www.mdpi.com/2304-8158/8/6/207
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