چاپ صفحه |  صفحه نخست سامانه |  چکیده مقاله |  نویسندگان |  دانلود مقاله | دانشگاه علوم پزشکی تبریز |
| Red cabbage anthocyanins are of great interest as natural food colorants in the food industry; as they represent the color over a broad range of pH-values compared to anthocyanins from other natural sources. It is important to select an appropriate technique with high recovery of anthocyanins from red cabbage, among which extraction with organic solvents is the most applied extraction method. Currently, novel extraction techniques are employed as an alternative to the solvent extraction method, providing advantages such as higher anthocyanin recovery in a shorter time, lower solvent utilization, and minimum quality degradation. However, the incorporation of extracted anthocyanins into foodstuffs and pharmacological products is limited due to their low bioavailability and relative instability toward environmental adverse conditions, such as pH, temperature, enzymes, light, oxygen and ascorbic acid. In addition to increased structural stability of anthocyanins through glycosylation and acylation, their stability could be improved by copigmentation and encapsulation. |
| نویسنده | نفر چندم مقاله |
|---|---|
| نازیلا قره آغاجلو | اول |
| سمیه حلاج نژادی | دوم |
| زهرا قاسم پور | سوم |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| published paper.pdf | 1401/01/21 | 1093981 | دانلود |
