The protective effects of three amino acids (l-phenylalanine, l-tryptophan and l-methionine)
on the stability of bayberry anthocyanins were investigated. The anthocyanin stability under …

The impacts of α-casein or β-casein on the stability and antioxidant ability of blueberry
anthocyanins were investigated and they exhibited remarkable outcomes. β-casein is a little …

In this study, the effects of whey protein isolate (WPI) and four copigments, including ferulic
acid (FA), phloridzin, naringin, and cysteine (Cys), on the thermal stability (80° C/2h) of …

A major chromatographic peak of anthocyanin from ogaja (Acanthopanax sessiliflorum) fruit
represented 95.4% of total absorbable compounds at 518nm. The mass-to-charge ratio …

This study investigated the protective effect and mechanism of action of combined use of
rosmarinic acid (RA) and xanthan gum (XG) on the stability of anthocyanins (ACNs) in the …

We investigated the effect and mechanism of action of xanthan gum (XG) on the color
stability of black rice anthocyanins (BRA) in model beverage systems (pH 3.0) containing l …

This study investigates the effects of bovine serum albumin (BSA) on blueberry
anthocyanins and their interaction. Findings showed that BSA could protect blueberry …

The processing stability and antioxidant capacity of blueberry anthocyanins (ANs) in the
presence of whey protein isolate (WPI) were examined. WPI was found to enhance both the …

Anthocyanins are natural dyes widely used in the food industry, but their chemical stability in
beverages can be affected by the presence of additives. In the present paper, the interaction …

Temperature and pH are the key factors which affect the stability of blueberry anthocyanin
and blueberry deep processed products, but the effect of temperature and pH on individual …