Factors Affecting the Stability of Anthocyanins
2019
Buket Aşkın | Erdoğan Küçüköner
Anthocyanins are compounds, which responsible for red, blue, purple colors of fruits and vegetables and they have water soluble properties. One of the natural color pigments are anthocyanins were placed in flavonoids group. This pigment has glycoside form and it has different properties according to the included sugar group and chemical composition. Anthocyanins which known to have positive effects on health bring attractive to the visual features products bring. The limited stability of anthocyanins may cause important problems for process and storage of fruit and vegetables included anthocyanins. The chemical structure and important factors related to the stability of anthocyanins were evaluated within the scope of this review.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par Directory of Open Access Journals
Découvrez la collection de ce fournisseur de données dans AGRIS