Buffering colour fluctuation of purple sweet potato anthocyanins to acidity variation by surfactants.

@article{Liu2014BufferingCF,
  title={Buffering colour fluctuation of purple sweet potato anthocyanins to acidity variation by surfactants.},
  author={Songbai Liu and Yuanqing Fu and Si Nian},
  journal={Food chemistry},
  year={2014},
  volume={162},
  pages={16-21}
}
Anthocyanins are intriguing natural pigments with beneficial bioactivities and their colour is extremely susceptible to acidity variation. Minimisation of colour fluctuation is essential to maintain quality consistency in food industry. A new strategy employing surfactants to mimic encapsulation was attempted with typical anionic, cationic and nonionic surfactants and proved effective although the traditional copigmentation method was inactive. The exceptional colour fluctuation buffering… CONTINUE READING
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