Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation.

Zhang, Bei; Jiang, Xizhi; Huang, Gaiqun; Xin, Xiangdong; Attaribo, Thomas; Zhang, Yueyue; Zhang, Ning; Gui, Zhongzheng

Zhang, Bei; Jiang, Xizhi; Huang, Gaiqun; Xin, Xiangdong; Attaribo, Thomas; Zhang, Yueyue; Zhang, Ning; Gui, Zhongzheng.

Afiliación

Zhang B; School of Biotechnology, Jiangsu University of Science and Technology, #666 Changhui Road, Zhenjiang, Jiangsu 212018, PR China.
Jiang X; School of Biotechnology, Jiangsu University of Science and Technology, #666 Changhui Road, Zhenjiang, Jiangsu 212018, PR China.
Huang G; School of Biotechnology, Jiangsu University of Science and Technology, #666 Changhui Road, Zhenjiang, Jiangsu 212018, PR China.
Xin X; Sericultural Research Institute, Sichuan Academy of Agricultural Sciences, #87 Hezhong Street, Nanchong, Sichuan 637000, PR China.
Attaribo T; School of Biotechnology, Jiangsu University of Science and Technology, #666 Changhui Road, Zhenjiang, Jiangsu 212018, PR China.
Zhang Y; School of Biotechnology, Jiangsu University of Science and Technology, #666 Changhui Road, Zhenjiang, Jiangsu 212018, PR China.
Zhang N; School of Biotechnology, Jiangsu University of Science and Technology, #666 Changhui Road, Zhenjiang, Jiangsu 212018, PR China.
Gui Z; School of Biotechnology, Jiangsu University of Science and Technology, #666 Changhui Road, Zhenjiang, Jiangsu 212018, PR China.

Food Technol Biotechnol ; 60(3): 321-329, 2022 Sep.

Article en En | MEDLINE | ID: mdl-36320354

Palabras clave

acylation; anthocyanin stability; antioxidant activity; mulberry fruit

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Technol Biotechnol Año: 2022 Tipo del documento: Article