dc.creator | Cavalcanti R.N. | |
dc.creator | Santos D.T. | |
dc.creator | Meireles M.A.A. | |
dc.date | 2011 | |
dc.date | 2015-06-30T20:41:48Z | |
dc.date | 2015-11-26T14:53:45Z | |
dc.date | 2015-06-30T20:41:48Z | |
dc.date | 2015-11-26T14:53:45Z | |
dc.date.accessioned | 2018-03-28T22:05:38Z | |
dc.date.available | 2018-03-28T22:05:38Z | |
dc.identifier | | |
dc.identifier | Food Research International. , v. 44, n. 2, p. 499 - 509, 2011. | |
dc.identifier | 9639969 | |
dc.identifier | 10.1016/j.foodres.2010.12.007 | |
dc.identifier | http://www.scopus.com/inward/record.url?eid=2-s2.0-79952312776&partnerID=40&md5=602ceec97fc4773d2a23afbc00da3456 | |
dc.identifier | http://www.repositorio.unicamp.br/handle/REPOSIP/108921 | |
dc.identifier | http://repositorio.unicamp.br/jspui/handle/REPOSIP/108921 | |
dc.identifier | 2-s2.0-79952312776 | |
dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1255011 | |
dc.description | Phenolic compounds are part of the secondary metabolism of plants and are of great importance for their survival in unfavourable environment. A class of phenolic compounds easily found in the Plant Kingdom, is anthocyanins, a flavonoid category. They are water-soluble pigments that confer the bright red, blue, and purple colors of fruits and vegetables and promote several health benefits due to their diverse biological activities. Different factors affect the color and stability of these compounds including pH, temperature, light, presence of copigments, self-association, metallic ions, enzymes, oxygen, ascorbic acid, sugar, among others. For this reason many studies have been conducted with the aim to increase the stability of these substances. Therefore, the present review highlights studies on the stabilization of anthocyanins and presents latent anthocyanin stabilization mechanisms and demonstrates the potentiality of the main techniques used: association and encapsulation. © 2010 Elsevier Ltd. | |
dc.description | 44 | |
dc.description | 2 | |
dc.description | 499 | |
dc.description | 509 | |
dc.description | Albarelli, J.Q., Macumoto, A., Carvalho, L.C., Santos, D.T., Meireles, M.A.A., Beppu, M.M., (2008), 13-17 OctoberAmr, A., Al-Tamimi, E., Stability of the crude extracts of Ranunculus asiaticus anthocyanins and their use as food colourants (2007) International Journal of Food Science and Technology, 42, pp. 985-991 | |
dc.description | Andersen, O.M., Jordheim, M., The anthocyanins (2006) Flavonoids: Chemistry, biochemistry and applications, pp. 471-551. , CRC Press, Taylor & Francis Group, Boca Raton, FL, O.M. Andersen, K.R. Markham (Eds.) | |
dc.description | Asen, S., Stewart, R.N., Norris, K.H., Copigmentation of anthocyanins in plant tissues and its effect on color (1972) Phytochemistry, 11, pp. 1139-1144 | |
dc.description | Awika, J.M., Behavior of 3-deoxyanthocyanidins in the presence of phenolic copigments (2008) Food Research International, 41, pp. 532-538 | |
dc.description | Bakowska, A., Kucharska, A.Z., Oszmiansk, I.J., The effect of heating, UV irradiation, and storage on stability of the anthocyanin-polyphenol copigment complex (2003) Food Chemistry, 81, pp. 349-355 | |
dc.description | Balassa, L., Fanger, G.O., Microencapsulation in food industry (1971) Critical Reviews in Food Science and Nutrition, 2, pp. 245-265 | |
dc.description | Baranac, J.M., Petranovic, N.A., Dimitric-Markovic, J.M., Spectrophometric study of anthocyan copigmentation reactions (1996) Journal of Agricultural and Food Chemistry, 44, pp. 1333-1336 | |
dc.description | Bloor, S.J., Blue flower colour derived from flavonol-anthocyanin co-pigmentation in Ceanothus papillosus (1997) Phytochemistry, 45, pp. 1399-1405 | |
dc.description | Bobbio, F.O., Mercadante, A.Z., Anthocyanins in foods: Occurrence and physicochemical properties (2008) Food colorants: Chemical and functional properties, 1, pp. 241-276. , CRC Press, Boca Raton, F.O. Bobbio, A.Z. Mercadante (Eds.) | |
dc.description | Boulton, R., The copigmentation of anthocyanins and its role in the color of red wine: A critical review (2001) American Society for Enology and Viticulture, 52, pp. 67-80 | |
dc.description | Brouillard, R., Origin of the exceptional colour stability of the Zebrina anthocyanin (1981) Phytochemistry, 22, pp. 1311-1323 | |
dc.description | Brouillard, R., Chemical structure of anthocyanins (1982) Anthocyanins as food colors, pp. 1-40. , Academic Press Inc, New York, P. Markakis (Ed.) | |
dc.description | Brouillard, R., The in vivo expression of anthocyanin color in plants (1983) Phytochemistry, 22, pp. 1311-1323 | |
dc.description | Burey, P., Bhandari, B.R., Howes, T., Gidley, M.J., Hydrocolloid gel particles: Formation, characterization and application (2007) Critical Reviews in Food Science and Nutrition, 48, pp. 361-377 | |
dc.description | Cai, Y.Z., Corke, H., Production and properties of spray-dried amaranthus betacyanin pigments (2000) Journal of Food Science, 65, pp. 1248-1252 | |
dc.description | Caramez, R.R.B., (1999), p. 101. , Caracterização físico-química e estudo da estabilidade das antocianinas do cálice de Hibiscus sabdariffa L. [MSc dissertation]. Florianópolis, SC, Brazil: Universidade Federal de Santa CatarinaCastañeda-Ovando, A., Galán-Vidal, C.A., Pacheco-Hernández, M.D., Rodríguez, J.A., Páez-Hernández, M.E., Metal content evaluation and its effect on the stability of anthocyanins (2009) CyTA Journal of Food, 7, pp. 225-232 | |
dc.description | Chen, L.J., Hrazdina, G., Structural aspects of anthocyanin-flavonoid complex formation and its role in plant color (1981) Phytochemistry, 20, pp. 297-303 | |
dc.description | Colantuoni, A., Bertuglia, S., Magistretti, M.J., Donato, L., Effects of Vaccinium myrtillus anthocyanosides on arterial vasomotion (1991) Arzneimittelforschung, 41, pp. 905-909 | |
dc.description | Dangles, O., Brouillard, R., A spectrophotometric method based on the anthocyanin copigmentation interaction and applied to the quantitative study of molecular complexes (1992) Journal Chemical Society Perkin Transactions, 2, pp. 247-257 | |
dc.description | Dangles, O., Saito, N., Brouillard, R., Anthocyanin intramolecular copigment effect (1993) Phytochemistry, 34, pp. 119-124 | |
dc.description | De Graaf, L.A., Harmsen, P.F.H., Vereijken, J.M., Mönikes, M., Requirements for non-food applications of pea proteins: A review (2001) Nahrung, 45, pp. 408-411 | |
dc.description | Del Pozo-Insfran, D., Del Follo-Martinez, A., Talcott, S.T., Brenes, C.H., Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure (2007) Journal of Food Science, 72, pp. 247-253 | |
dc.description | Delgado-Vargas, F., Jimenez, A.R., Paredes-Lopez, O., Natural pigments: Carotenoids, anthocyanins, and betalains-Characteristics, biosynthesis, processing, and stability (2000) Critical Reviews in Food Science and Nutrition, 40, pp. 173-289 | |
dc.description | Delgado-Vargas, F., Paredes-López, O., Anthocyanins and betalains (2003) Natural colorants for food and nutraceutical uses, pp. 167-211. , CRC Press, Boca Raton, F. Delgado-Vargas, O. Paredes-López (Eds.) | |
dc.description | Dergal, S.B., Química de los Alimentos (1993) Nancalpon de Juárez: Longman de México, pp. 388-397 | |
dc.description | Desai, K.G.H., Park, H.J., Recent developments in microencapsulation of food ingredients (2005) Dry Technology, 23, pp. 1361-1394 | |
dc.description | Elhabiri, M., Figueiredo, P., Toki, K., Saito, N., Brouillard, R., Anthocyanin-aluminium and -gallium complexes in aqueous solution (1997) Journal Chemical Society Perkin Transactions, 2, pp. 355-362 | |
dc.description | Ersus, S., Yurdagel, U., Microencapsulation of anthocyanin pigments of black carrot (Daucuscarota L.) by spray drier (2007) Journal of Food Engineering, 80, pp. 805-812 | |
dc.description | Fang, Z., Zhang, M., Sun, Y., Sun, J., Polyphenol oxidase from bayberry (Myrica rubra Sieb. et Zucc.) and its role in anthocyanin degradation (2007) Food Chemistry, 103, pp. 268-273 | |
dc.description | Ferreira, D.S., Faria, A.F., Grosso, C.R.F., Mercadante, A.Z., Encapsulation of blackberry anthocyanins by thermal gelation of curdlan (2009) Journal of Brazilian Chemical Society, 20, pp. 1908-1915 | |
dc.description | Figueiredo, P., Elhabiri, M., Toki, K., Saito, N., Dangles, O., Brouillard, R., New aspects of anthocyanin complexation: Intramolecular copigmentation as a means for colour loss? (1996) Phytochemistry, 41, pp. 301-308 | |
dc.description | Figueiredo, P., George, F., Tatsuzawa, F., Toki, K., Saito, N., Brouillard, R., New features of intramolecular copigmentation by acylated anthocyanins (1999) Phytochemistry, 51, pp. 125-132 | |
dc.description | Fossen, T., Rayyan, S., Holmberg, M.H., Nimtz, M., Andersen, O.M., Covalent anthocyanin-flavone dimer from leaves of Oxalis triangularis (2007) Phytochemistry, 68, pp. 652-662 | |
dc.description | Fossen, T., Slimestad, R., Ovstedal, D.O., Andersen, O.M., Covalent anthocyanin-flavonol complexes from flowers of chive, Allium schoenoprasum (2000) Phytochemistry, 54, pp. 317-323 | |
dc.description | Francis, F.J., Food colorants: Anthocyanins (1989) Critical Reviews in Food Science and Nutrition, 28, pp. 273-314 | |
dc.description | Garcia-Palazon, A., Suthanthangjai, W., Kajda, P., Zabetakis, I., The effects of high hydrostatic pressure on β-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria ananassa) (2004) Food Chemistry, 88, pp. 7-10 | |
dc.description | Gibbs, B.F., Kermasha, S., Alli, I., Mulligan, C.N., Encapsulation in the food industry: A review (1999) Intern Journal of Food Science Nutr, 50, pp. 213-224 | |
dc.description | Giusti, M.M., Wrolstad, R.E., Acylated anthocyanins from edible sources and their applications in food systems (2003) Biochemical Engineering Journal, 14, pp. 217-225 | |
dc.description | Gomez-Miguez, M., Gonzalez-Manzano, S., Escribano-Bailon, M.T., Heredia, F.J., Santos-Buelga, C., Influence of different phenolic copigments on the color of malvidin 3-glucoside (2006) J. Agric. Food Chem., 54, pp. 5422-5429 | |
dc.description | Gonnet, J.F., Colour effects of co-pigmentation of anthocyanins revisited-2. A colorimetric look at the solutions of cyanin co-pigmented by rutin using the CIELAB scale (1999) Food Chemistry, 66, pp. 387-394 | |
dc.description | Gonzalez-Manzano, S., Dueñas, M., Rivas-Gonzalo, J.C., Escribano-Bailón, M.T., Santos-Buelga, C., Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine (2009) Food Chemistry, 114, pp. 649-656 | |
dc.description | González-Manzano, S., Santos-Buelga, C., Dueñas-Patón, M., Rivas-Gonzalo, J.C., Escribano, M.T., Colour implications of self-association processes of wine anthocyanins (2008) European Food Research and Technology, 226, pp. 483-490 | |
dc.description | Goto, T., Kondo, T., Structure and molecular stacking of anthocyanins-Flower color variation (1991) Angewandte Chemie-International Edition in English, 30, pp. 17-33 | |
dc.description | Gradinaru, G., Biliaderis, C.G., Kallithraka, S., Kefalas, P., Garcia-Viguera, C., Thermal stability of Hibiscus sabdariffa L. anthocyanins in solution and in solid state: Effects of copigmentation and glass transition (2003) Food Chemistry, 83, pp. 423-436 | |
dc.description | Gris, E.F., Ferreira, E.A., Falcão, L.D., Bordignon-Luiz, M.T., Caffeic acid copigmentation of anthocyanins from Cabernet Sauvignon grape extracts in model systems (2007) Food Chemistry, 100, pp. 1289-1296 | |
dc.description | Harada, T., Misaki, A., Saito, H., Curdlan: a bacterial gel-forming beta-1, 3-glucan (1968) Archives Biochemistry and Biophysics, 124, pp. 292-298 | |
dc.description | Heinzen, C., Microencapsulation solves time-dependent problems of foodmakers (2002) European Food and Drink Review, 3, pp. 27-30 | |
dc.description | Hoshino, T., Matsumoto, U., Goto, T., Evidences of the self-association of anthocyanins I. Circular dichroism of cyanin anhydrobase (1980) Tetrahedrom Letters, 21, pp. 1751-1754 | |
dc.description | Hoshino, T., Matsumoto, U., Goto, T., The stabilizing effect of the acyl group on the copigmentation of acylated anthocyanins with C-glucosylflavonones (1980) Phytochemistry, 19, pp. 663-667 | |
dc.description | Hoshino, T., Matsumoto, U., Goto, T., Harada, N., Evidence for the self-association of anthocyanins IV: PMR spectroscopic evidence for the vertical stacking of anthocyanin molecules (1982) Tetrahedron Letters, 23, pp. 433-436 | |
dc.description | Hou, D.X., Potential mechanisms of cancer chemoprevention by anthocyanins (2003) Current Molecular Medicine, 3, pp. 149-159 | |
dc.description | Huang, H.T., Decolorization of anthocyanins by fungal enzymes (1955) Journal of Agricultural and Food Chemistry, 3, pp. 141-146 | |
dc.description | Huang, H.T., The kinetics of the decolorization of anthocyanins by fungal 'anthocyanase' (1956) Journal of American Chemical Society, 78, pp. 2390-2393 | |
dc.description | Iacobucci, G.A., Sweeny, J.G., The chemistry of anthocyanins, anthocyanidins, and related flavilium salts (1983) Tetrahedron Letters, 39, pp. 3005-3012 | |
dc.description | Ikeda, T., Yamazaki, K., Kumakura, H., Hamamoto, H., Effect of high temperature on fruit quality of pot-grown strawberry plants (2009) Acta Horticulturae, 842, pp. 679-682 | |
dc.description | Inami, O., Tamura, I., Kikuzaki, H., Nakatani, N., Stability of anthocyanins of Sambucus canadensis and Sambucus nigra (1996) Journal of Agricultural and Food Chemistry, 44, pp. 3090-3096 | |
dc.description | Jackson, L.S., Lee, K., Microencapsulation and the food industry (1991) Lebensmittel-Wissenschaft Technologie, 24, pp. 289-297 | |
dc.description | Jiménez, N., Bohuon, P., Lima, J., Dornier, M., Vaillant, F., Pérez, A.M., Kinetics of anthocyanin degradation and browning in reconstituted blackberry juice treated at high temperatures (100-180°C) (2010) Journal of Agricultural and Food Chemistry, 58, pp. 2314-2322 | |
dc.description | Jurd, L., Some advances in the chemistry of anthocyanins-type plant pigments (1972) The Chemistry of Plant Pigments, pp. 123-191. , Academic Press, New York, C.O. Chicheste (Ed.) | |
dc.description | Jurd, L., Asen, S., The formation of metal and complexes of cyanidin 3-glucoside (1966) Phytochemistry, 5, pp. 1263-1271 | |
dc.description | Kader, F., Rovel, B., Girardin, M., Metche, M., Mechanism of browning in fresh Highbush blueberry fruit (Vaccinium corymbosum, L.). Partial purification and characterization of blueberry polyphenol oxidase (1997) Journal of the Science of Food and Agriculture, 73, pp. 513-516 | |
dc.description | Kallio, H., Pallasaho, S., Kärppä, J., Linko, R.R., Stability of anthocyanins in crowberry juice (1986) The shelf life of foods and beverages, pp. 285-292. , Elsevier, Amsterdam, G. Charalambous (Ed.) | |
dc.description | Kearsley, M.W., Rodriguez, N., The stability and use of natural colors in foods: Anthocyanin, β-carotene and riboflavin (1981) International Journal of Food Science and Technology, 16, pp. 421-431 | |
dc.description | Kohno, Y., Kinoshita, R., Ikoma, S., Yoda, K., Shibata, M., Matsushima, R., Stabilization of natural anthocyanin by intercalation into montmorillonite (2009) Applied Clay Science, 42, pp. 519-523 | |
dc.description | Kunsági-Máté, S., Stampel, E., Kollár, L., Pour Nikfardjam, M.S., The effect of the oxidation state of iron ions on the competitive complexation of malvidin by caffeic or ellagic acid (2008) Food Research International, 41, pp. 693-696 | |
dc.description | Kunsági-Máté, S., Szabó, K., Nikfardjam, M.P., Kollár, L., Determination of the thermodynamic parameters of the complex formation between malvidin-3-O-glucoside and polyphenols: Copigmentation effect in red wines (2006) Journal of Biochemical and Biophysical Methods, 69, pp. 113-119 | |
dc.description | Lee, J.H., Kang, N.S., Shin, S.O., Shin, S.H., Lim, S.G., Suh, D.Y., Characterisation of anthocyanins in the black soybean (Glycine max L.) by HPLC-DAD-ESI/MS analysis (2009) Food Chemistry, 112, pp. 226-231 | |
dc.description | Lin, Y.C., Chou, C.C., Effect of heat treatment on total phenolic and anthocyanin contents as well as antioxidant activity of the extract from Aspergillus awamori-fermented black soybeans, a healthy food ingredient (2009) International Journal of Food Sciences and Nutrition, 60, pp. 627-636 | |
dc.description | Maccarone, E., Maccarrone, A., Rapisarda, P., Stabilization of anthocyanins of blood orange fruit juice (1985) Journal of Food Science, 50, pp. 901-904 | |
dc.description | Maier, T., Fromm, M., Schieber, A., Kammerer, D.R., Carle, R., (2009), pp. 732-739. , Process and storage stability of anthocyanins and non-anthocyanin phenolics in pectin and gelatin gels enriched with grape pomace extracts. European Food Research and Technology, 104Main, J.H., Clydesdale, F.M., Francis, F.J., Spray drying anthocyanin concentrates for use as food colorants (1978) Journal of Food Science, 43, pp. 1693-1697 | |
dc.description | Malien-Aubert, C.M., Dangles, A., Amiot, M.J., Color stability of commercial anthocyanin-based extracts in relation to the phenolic composition: Protective effects by intra and intermolecular copigmentation (2001) Journal of Agricultural and Food Chemistry, 49, pp. 170-176 | |
dc.description | Markakis, P., Stability of anthocyanins in foods (1982) Anthocyanins as food colors, pp. 163-178. , Academic Press Inc, New York, P. Markakis (Ed.) | |
dc.description | Martín, A., Mattea, F., Gutierrez, L., Miguel, F., Cocero, M.J., Co-precipitation of carotenoids and biopolymers with the supercritical anti-solvent process (2007) Journal of Supercritical Fluids, 41, pp. 138-147 | |
dc.description | Mathew, A.G., Parpia, H.A.B., Food browning as a polyphenol reaction (1971) Advances in Food Research, 19, pp. 75-145 | |
dc.description | Matsui, T., Ueda, T., Oki, T., Sugita, K., Terahara, N., Matsumoto, K., β-Glucosidase inhibitory action of natural acylated anthocyanins. 2. β-Glucosidase inhibition by isolated acylated anthocyanins (2001) Journal of Agricultural and Food Chemistry, 49, pp. 1952-1956 | |
dc.description | Mazza, G., Brouillard, R., Recent developments in the stabilization of anthocyanins in food products (1987) Food Chemistry, 25, pp. 207-225 | |
dc.description | Moncada, M.C., Moura, S., Melo, M.J., Roque, A., Lodeiro, C., Pina, F., Complexation of aluminum (III) by anthocyanins and synthetic flavylium salts: A source for blue and purple color (2003) Inorganica Chimica Acta, 356, pp. 51-61 | |
dc.description | Morazzoni, P., Magistretti, M.J., Activity of Myrtocyan, an anthocyanoside complex from V. myrtillus (VMA), on platelet aggregation and adhesiveness (1990) Fitoterapia, 61, pp. 13-21 | |
dc.description | Morgan, K.R., Ofman, D.J., Glucagel, a gelling β-glucan from barley (1998) Cereal Chemistry, 75, pp. 879-881 | |
dc.description | Nebesky, E.A., Esselen, W.B., McConnell, J.E.W., Fellers, C.R., Stability of color in fruit juices (1949) Food Research, 14, pp. 261-274 | |
dc.description | Ngo, T., Zhao, Y., Stabilization of anthocyanins on thermally processed red D'Anjou pears through complexation and polymerization (2009) LWT - Food Science and Technology, 42, pp. 1144-1152 | |
dc.description | Nikkhah, E., Khayamy, M., Heidari, R., Jamee, R., Effect of sugar treatment on stability of anthocyanin pigments in berries (2007) Journal of Biological Sciences, 7, pp. 1412-1417 | |
dc.description | Ochoa, M.R., Kesseler, A.G., Vullioud, M.B., Lozano, J.E., Physical and chemical characteristics of raspberry pulp: Storage effect on composition and color (1999) LWT - Food Science and Technology, 32, pp. 149-153 | |
dc.description | Odriozola-Serrano, I., Soliva-Fortuny, R., Martín-Belloso, O., Changes in bioactive composition of fresh-cut strawberries stored under super atmospheric oxygen, low-oxygen or passive atmospheres (2010) Journal of Food Composition and Analysis, 23, pp. 37-43 | |
dc.description | Osawa, Y., Copigmentation of anthocyanins (1982) Anthocyanins as food colors, pp. 41-68. , Academic Press, New York, P. Markakis (Ed.) | |
dc.description | Pacheco-Palencia, L.A., Hawken, P., Talcott, S.T., Phytochemical, antioxidant and pigment stability of açaí (Euterpe oleracea Mart.) as affected by clarification, ascorbic acid fortification and storage (2007) Food Research International, 40, pp. 620-628 | |
dc.description | Pacheco-Palencia, L.A., Talcott, S.T., Chemical stability of acai fruit (Euterpe oleracea Mart.) anthocyanins as influenced by naturally occurring and externally added polyphenolic cofactors in model systems (2010) Food Chemistry, 118, pp. 17-25 | |
dc.description | Peβrez, A.G., Sanz, C., Effect of high-oxygen and high-carbon-dioxide atmospheres on strawberry flavor and other quality traits (2001) Journal of Agricultural and Food Chemistry, 49, pp. 2370-2375 | |
dc.description | Peterson, J., Dwyer, J., Flavonoids: Dietary occurrence and biochemical activity (1998) Nutr Research, 18, pp. 1995-2018 | |
dc.description | Pifferi, P.G., Cultrera, R., Enzymic degradation of anthocyanins. Role of sweet cherry polyphenol oxidase (1974) Journal of Food Science, 39, pp. 786-791 | |
dc.description | Poei-Langston, M.S., Wrolstad, R.E., Color degradation in an ascorbic acid-anthocyanin-flavanol model system (1981) Journal of Food Science, 46, pp. 1218-1222 | |
dc.description | Rein, M., (2005), p. 87. , Copigmentation reactions and color stability of berry anthocyanins. Doctoral dissertation, University of Helsinki, Helsinki, FIRobinson, G.M., Robinson, R., A survey of anthocyanins (1931) Biochemical Journal, 25, pp. 1687-1705 | |
dc.description | Rodrigues, A.S., Pérez-Gregorio, M.R., García-Falcón, M.S., Simal-Gándara, J., Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs (2009) Food Research International, 42, pp. 1331-1336 | |
dc.description | Rubinskiene, M., Viskelis, P., Jasutiene, I., Bobinas, C., Impact of various factors on the composition and stability of black currant anthocyanins (2005) Food Research International, 38, pp. 867-871 | |
dc.description | Sadilova, E., Stintzing, F.C., Kammerer, D.R., Carle, R., Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from concentrate juices upon thermal treatment (2009) Food Research International, 42, pp. 1023-1033 | |
dc.description | Santos, D.T., Meireles, M.A.A., Jaboticaba as a source of functional pigments (2009) Pharmacognosy Review, 3, pp. 127-132 | |
dc.description | Sapers, G., Taffer, I., Ross, L., Functional properties of a food colorant prepared from red cabbage (1981) Journal of Food Science, 46, pp. 105-109 | |
dc.description | Sarma, A.D., Sharma, R., Anthocyanin-DNA copigmentation complex: Mutual protection against oxidative damage (1999) Phytochemistry, 52, pp. 1313-1318 | |
dc.description | Schreiber, H.D., Swink, A.M., Godsey, T.D., The chemical mechanism for Al3+ complexing with delphinidin: A model for the bluing of hydrangea sepals (2010) Journal of Inorganic Biochemistry, 104, pp. 732-739 | |
dc.description | Shi, Z., Lin, M., Francis, F., Stability of anthocyanins from Tradescania pallida (1992) Journal of Food Science, 57, pp. 758-760 | |
dc.description | Shrikhande, A.J., Francis, F.J., Effect of flavonols on ascorbic and anthocyanin stability in model systems (1974) Journal of Food Science, 39, pp. 904-906 | |
dc.description | Skrede, G., Wrolstad, R.E., Lea, P., Enersen, G., Color stability of strawberry and black currant syrups (1992) Journal of Food Science, 57, pp. 172-177 | |
dc.description | Starr, M.S., Francis, F.J., Oxygen and ascorbic acid effect on relative stability of four anthocyanin pigments in cranberry juice (1968) Food Technology, 22, pp. 1293-1295 | |
dc.description | Stringheta, P.C., (1991), p. 138. , Identificação da estrutura e estudo da estabilidade das antocianinas extraídas da influorescência de capim gordura (Mellinis minutiflora, Pal de Beauv). Doctoral dissertation, Universidade Estadual de Campinas, Campinas, SP, BrazilSun, J., Cao, X., Bai, W., Liao, X., Hu, X., Comparative analyses of copigmentation of cyanidin 3-glucoside and cyanidin 3-sophoroside from red raspberry fruits (2010) Food Chemistry, 120, pp. 1131-1137 | |
dc.description | Talcott, S.T., Peele, J.E., Brenes, C.H., Red clover isoflavonoids as anthocyanin color enhancing agents in muscadine wine and juice (2005) Food Research International, 38, pp. 1205-1212 | |
dc.description | Tasev, K., Karadjova, I., Arpadjan, S., Cvetkovic, J., Stafilov, T., Liquid/liquid extraction and column solid phase extraction procedures for iron species determination in wines (2006) Food Control, 17, pp. 484-488 | |
dc.description | Thakur, B.R., Arya, S.S., Studies on stability of blue grape anthocyanins (1989) International Journal of Food Science and Technology, 24, pp. 321-326 | |
dc.description | Timberlake, C.F., Bridle, P., The anthocyanins (1975) The flavonoids, pp. 214-266. , Chapman & Hall, London, J.B. Harborne, T.J. Mabry, H. Mabry (Eds.) | |
dc.description | Timberlake, C.F., Bridle, P., Anthocyanins (1980) Developments in food colours, pp. 115-149. , Applied Science Publishers, London, J. Walford (Ed.) | |
dc.description | Tonon, R.V., Brabet, C., Hubinger, M.D., Anthocyanin stability and antioxidant activity of spray-dried açaí (Euterpe oleracea Mart.) juice produced with different carrier agents (2010) Food Research International, 43, pp. 907-914 | |
dc.description | Tsai, P.J., Delva, L., Yu, T.Y., Huang, Y.T., Dufosse, L., Effect of sucrose on the anthocyanin and antioxidant capacity of mulberry extract during high temperature heating (2005) Food Research International, 38, pp. 1059-1065 | |
dc.description | Tsuda, T., Horio, F., Osawa, T., Dietary cyanidin 3-O-β-D-glucoside-rich purple corn color prevents obesity and ameliorates hyperglycemia in mice (2003) The Journal of Nutrition, 133, pp. 2125-2130 | |
dc.description | Valduga, E., Lima, L., Prado, R., Padilha, F.F., Treichel, H., Extraction, spray drying and microencapsulating of 'Isabel' grape (Vitis labrusca) bagasse anthocyanin (2008) Ciência e Agrotecnologia, 32, pp. 1568-1574 | |
dc.description | Vilkhu, K., Mawson, R., Simons, L., Bates, D., Applications and opportunities for ultrasound assisted extraction in the food industry-A review (2008) Innovative Food Science and Emerging Technologies, 9, pp. 161-169 | |
dc.description | Wang, J., Mazza, G., Effects of anthocyanins and other phenolic compounds on the production of tumor necrosis factor alpha in LPS/IFN-gamma-activated RAW 264.7 macrophages (2002) Journal of Agricultural and Food Chemistry, 50, pp. 4183-4189 | |
dc.description | Wesche-Ebeling, P., Argaiz-Jamet, A., Stabilization mechanisms for anthocyanin the case for copolymerization reactions (2002) Engineering and food for the 21st century, pp. 141-150. , CRC Press, Boca Raton, J. Welti-Chanes, G.V. Barbosa-Cánovas, J.M. Aguilera (Eds.) | |
dc.description | Wilska-Jeszka, J., Food colorants (2007) Chemical and functional properties of food components, pp. 245-274. , CRC Press, Boca Raton, Z.E. Sikorski (Ed.) | |
dc.description | Wilska-Jeszka, J., Korzuchowska, A., Anthocyanins and chlorogenic acid copigmentation-influence on the colour of strawberry and chockeberry juices (1996) Zeitschrift für Lebensmitteluntersuchung und -Forschung A, 203, pp. 38-43 | |
dc.description | Wrolstad, R.E., Erlandson, J.A., Effect of metal ions on the color of strawberry puree (1973) Journal of Food Science, 38, pp. 460-463 | |
dc.description | Xiong, S., Melton, L.D., Easteal, A.J., Siew, D., Stability and antioxidant activity of black currant anthocyanins in solution and encapsulated in glucan gel (2006) Journal of Agricultural and Food Chemistry, 54, pp. 6201-6208 | |
dc.description | Yoshida, K., Kitahara, S., Ito, D., Kondo, T., Ferric ions involved in the flower color development of the Himalayan blue poppy, Meconopsis grandis (2006) Phytochemistry, 67, pp. 992-998 | |
dc.description | Youdim, K.A., McDonald, J., Kalt, W., Joseph, J.A., Potential role of dietary flavonoids in reducing microvascular endothelium vulnerability to oxidative and inflammatory insults (2002) The Journal of Nutritional Biochemistry, 13, pp. 282-288 | |
dc.description | Zhao, C., Giusti, M.M., Malik, M., Moyer, M.P., Magnuson, B.A., Effects of commercial anthocyanin-rich extracts on colonic cancer and nontumorigenic colonic cell growth (2004) Journal of Agricultural and Food Chemistry, 52, pp. 6122-6128 | |
dc.description | Zheng, Y., Wang, C.Y., Wang, S.Y., Zheng, W., Effect of high-oxygen atmospheres on blueberry phenolics, anthocyanins, and antioxidant capacity (2003) Journal of Agricultural and Food Chemistry, 51, pp. 7162-7169 | |
dc.description | Zheng, Y., Wang, S.Y., Wang, C.Y., Zheng, W., Changes in strawberry phenolics, anthocyanins, and antioxidant capacity in response to high oxygen treatments (2007) LWT - Food Science and Technology, 40, pp. 49-57 | |
dc.language | en | |
dc.publisher | | |
dc.relation | Food Research International | |
dc.rights | fechado | |
dc.source | Scopus | |
dc.title | Non-thermal Stabilization Mechanisms Of Anthocyanins In Model And Food Systems-an Overview | |
dc.type | Artículos de revistas | |