Buffering colour fluctuation of purple sweet potato anthocyanins to acidity variation by surfactants

Food Chemistry

Volumn 162, Issue , 2014, Pages 16-21

  Liu, Songbai ^a   Fu, Yuanqing ^a   Nian, Si ^b  

^a ZHEJIANG UNIVERSITY   (China)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

Anthocyanin; Colour fluctuation; Colour stability; Purple sweet potato; Sodium dodecyl sulphate; Surfactant

Indexed keywords

ANIONIC SURFACTANTS; ANTHOCYANINS; CATIONIC SURFACTANTS; COLORIMETRY; NONIONIC SURFACTANTS; SPECTROSCOPIC ANALYSIS; SURFACE ACTIVE AGENTS;

COLOUR STABILITY; NATURAL COLOURANTS; POSITIVELY CHARGED; PURPLE SWEET POTATOES; QUALITY CONSISTENCY; SODIUM DODECYL SULPHATE; SPECTROSCOPIC METHOD; STRONG INTERACTION;

COLOR;

ANION; ANIONIC SURFACTANT; ANTHOCYANIN; CATION; COLORING AGENT; DODECYL SULFATE SODIUM; NONIONIC SURFACTANT; PLANT EXTRACT; SURFACTANT;

ACIDITY; ARTICLE; COLOR; COLORIMETRY; ENCAPSULATION; SPECTROSCOPY; SWEET POTATO; CHEMISTRY;

ANTHOCYANINS; IPOMOEA BATATAS; PLANT EXTRACTS; SURFACE-ACTIVE AGENTS;

EID: 84899821622     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.029     Document Type: Article

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