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1. Preparation and toxicological evaluation of methyl pyranoanthocyanin

Author:
Li, Shuyi,   et al.   ; Zhu, Zhenzhou; Wu, Nao; Kuang, Minjie; Lamikanra, Olusola; Liu, Gang; He, Jingren;     Show all 7 Authors
Source:
Food and chemical toxicology 2015 v.83 pp. 125-132
ISSN:
0278-6915
Subject:
acetone; acute toxicity; anthocyanins; food coloring; food industry; functional properties; gels; grapes; high performance liquid chromatography; hydrogen peroxide; ingredients; mice; polyamides; protective effect; toxicology
Abstract:
... Anthocyanins are increasingly valued in the food industry for their functional properties and as food colorants. The broadness of their applications has, however, been limited by the lack of stability of these natural pigment extracts in a number of food systems. The potential application of pyranoanthocyanins, anthocyanin derivatives with better stability conferred by the added pyran ring, as a f ...
DOI:
10.1016/j.fct.2015.05.004