The study aimed to evaluate the effects of process parameters (time and raw material weight
(RMW)) of conventional (boiling for 10–45 min) and microwave-assisted (2–8 min) aqueous …

Color in food represents an important parameter of quality. This investigation aimed to
extract anthocyanins from purple sweet potato using the ultrasound technique, and their …

Anthocyanin-based aqueous Andean red sweet potato and purple corn extracts were
evaluated under different pH, temperature, and light conditions, and compared to …

Purple sweet potato (PSP) can provide products with attractive color besides nutritious
benefits in food processing. So, the compositions and color stability of an aqueous …

Featured Application The results show that ultrasound can be successfully implemented for
the efficient extraction of anthocyanins from blackcurrant pomace. From a circular economy …

Anthocyanin profiles and contents of three purple sweet potato provenances were
investigated by HPLC-DAD-MS n. In contrast to widely uniform profiles, the contents of total …

Purple sweetpotato anthocyanins (PSPA) exhibit significant potential as food colorants with
associated health benefits. However, challenges related to browning and instability have …

Purple sweet potato (Ipomoea batatas L.) is one of the tubers or roots that is widely grown in
Indonesia that contain high antioxidants. One type of flavonoid that functions as an …

Anthocyanins from purple-fleshed sweetpotatoes constitute highly valued natural colorants
and functional ingredients. In the past, anthocyanin extraction conditions and efficiencies …

Aqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple
fleshed, and one marble-fleshed) were studied for their anthocyanin content, in vitro …