Ontology highlight
ABSTRACT:
SUBMITTER: Ali HM
PROVIDER: S-EPMC10851268 | biostudies-literature | 2024 Feb
REPOSITORIES: biostudies-literature
Ali Hussein M HM Attia Mohamed H MH Rashed Eman N EN
ACS omega 20240124 5
The instability of anthocyanins limits their application in food supplementation and in the food industry. Stabilities of strawberry anthocyanins (AN) were improved by complexation with both β-CD and starch against heat, H<sub>2</sub>O<sub>2</sub>, light, and UV irradiation. The stability of AN against H<sub>2</sub>O<sub>2</sub> (2.21 mM) dropped (<20%) in 6 h but was enhanced in β-CD (49.32%) and starch (96.84%) complexes. Under light conditions, AN in the solid and solution (3.88 g/100 mL) for ...[more]