Non-thermal Stabilization Mechanisms Of Anthocyanins In Model And Food Systems-an Overview

dc.creatorCavalcanti R.N.
dc.creatorSantos D.T.
dc.creatorMeireles M.A.A.
dc.date2011
dc.date2015-06-30T20:41:48Z
dc.date2015-11-26T14:53:45Z
dc.date2015-06-30T20:41:48Z
dc.date2015-11-26T14:53:45Z
dc.date.accessioned2018-03-28T22:05:38Z
dc.date.available2018-03-28T22:05:38Z
dc.identifier
dc.identifierFood Research International. , v. 44, n. 2, p. 499 - 509, 2011.
dc.identifier9639969
dc.identifier10.1016/j.foodres.2010.12.007
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-79952312776&partnerID=40&md5=602ceec97fc4773d2a23afbc00da3456
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/108921
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/108921
dc.identifier2-s2.0-79952312776
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1255011
dc.descriptionPhenolic 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.description44
dc.description2
dc.description499
dc.description509
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dc.languageen
dc.publisher
dc.relationFood Research International
dc.rightsfechado
dc.sourceScopus
dc.titleNon-thermal Stabilization Mechanisms Of Anthocyanins In Model And Food Systems-an Overview
dc.typeArtículos de revistas


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