Composition and color stability of anthocyanin-based extract from purple sweet potato
نویسندگان
چکیده
منابع مشابه
Composition and color stability of anthocyanin-based extract from purple sweet potato
In recent years, public concern about the safety of synthetic pigments led to increasing interest in the development of food colorants from plant tissues, especially from some edible sources. As a group of natural, water-soluble and nontoxic pigments, anthocyanins are widely distributed in plant world and display a variety of colors from orange to purple (Fossen et al., 1998; Janna et al., 2007...
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Anthocyanin from purple sweet potato (PSP) extracted by microwave baking (MB) and acidified electrolyzed water (AEW) exhibited antioxidant activity. After further purification by macroporous AB-8 resin, the color value of PSP anthocyanin (PSPA) reached 30.15 with a total flavonoid concentration of 932.5 mg/g. The purified extracts had more potent antioxidant activities than the crude extracts. ...
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Many transcriptional factors harboring the R2R3-MYB domain, basic helix-loop-helix domain, or WD40 repeats have been identified in various plant species as regulators of flavonoid biosynthesis in flowers, seeds, and fruits. However, the regulatory elements of flavonoid biosynthesis in underground organs have not yet been elucidated. We isolated the novel MYB genes IbMYB1 and IbMYB2s from purple...
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The purpose of this study was to obtain the best anthocyanin pigment extract powder from 3 types of drying process, vacuum drying, spray drying, and freeze-drying. The duration and temperature for each type of drying process are 15 h with temperature of 40 oC, 2 h with temperature of 120 oC (inlet) and 60 oC (outlet), 24 h with temperature of -50 o</su...
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Anthocyanins from purple sweet potatoes can serve as natural colorants due to their high heat and light stability and are commonly used in juices, alcoholic beverages, jams, confectioneries, bread, snacks and noodles. There are several commercially available varieties of purple sweet potatoes, which can vary in storage root size, shape, and color. During the last decade sweet potato cultivars w...
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2015
ISSN: 1678-457X,0101-2061
DOI: 10.1590/1678-457x.6687