Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue

The color of food is critical to the food and beverage industries, as it influences many properties beyond eye-pleasing visuals including flavor, safety, and nutritional value. Blue is one of the rarest colors in nature’s food palette—especially a cyan blue—giving scientists few sources for natural...

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Foilsithe in:Sci Adv
Main Authors: Denish, Pamela R., Fenger, Julie-Anne, Powers, Randall, Sigurdson, Gregory T., Grisanti, Luca, Guggenheim, Kathryn G., Laporte, Sara, Li, Julia, Kondo, Tadao, Magistrato, Alessandra, Moloney, Mícheál P., Riley, Mary, Rusishvili, Mariami, Ahmadiani, Neda, Baroni, Stefano, Dangles, Olivier, Giusti, Monica, Collins, Thomas M., Didzbalis, John, Yoshida, Kumi, Siegel, Justin B., Robbins, Rebecca J.
Formáid: Artigo
Teanga:Inglês
Foilsithe: American Association for the Advancement of Science 2021
Ábhair:
Research Articles
Rochtain Ar Líne:https://ncbi.nlm.nih.gov/pmc/articles/PMC8026139/
https://ncbi.nlm.nih.gov/pubmed/33827818
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1126/sciadv.abe7871
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