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Food Science. 2021, (01) Core

Effect of Microwave and Ultrasonic Treatment on the Color of Anthocyanin-Polyphenol Solid and Liquid SystemsChinese Full TextEnglish Full Text (MT)

XU Ye;LI Xuan;BI Jinfeng;GUO Chongting;ZHU Fengmei;WU Xinye;College of Food Science and Technology, Hebei Normal University of Science and Technology;Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences;College of Food Science, Shenyang Agricultural University;

Abstract: The interaction between anthocyanins and polyphenols can improve color properties of anthocyanins, while the color properties and stability of anthocyanins in solid and liquid systems containing polyphenols are not yet clear. In this paper, in order to clarify the effect and underlying mechanism of microwave and ultrasonic treatment on the color of anthocyanin-polyphenol complexes in the solid and liquid states, the changes in the apparent color, spectral characteristics and anthocyanin composit... More
Keywords：

anthocyanins; polyphenols; microwave; ultrasonic; color;

  • Series：

    (B) Chemistry/ Metallurgy/ Environment/ Mine Industry

  • Subject：

    Light Industry, Handicraft Industry

  • Classification Code：

    TS264.4

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