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Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants
Perez, María Belén; Da Peña Hamparsomian, María J.; Gonzalez, Roxana Elizabeth; Denoya, Gabriela Inés; Dominguez, Deolindo Luis Esteban; Barboza Rojas, Karina; Iorizzo, Massimo; Simon, Philipp W.; Vaudagna, Sergio Ramon; Cavagnaro, Pablo (Elsevier, 2022-04)As a mans to evaluate the potential of carrot anthocyanins as food colorants and nutraceutical agents, we investigated the physicochemical stability and antioxidant capacity of purple carrot extracts under different pH ...