Gum arabic and Fe2+ synergistically improve the heat and acid stability of norbixin at pH 3.0-5.0

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 52, 2014, Pages 12668-12677

  Guan, Yongguang ^a   Zhong, Qixin ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

complex formation; ferrous ions; gum arabic; heat and acid stability; norbixin

Indexed keywords

AGGLOMERATION; ATOMIC FORCE MICROSCOPY; CHLORINE COMPOUNDS; DEIONIZED WATER; FLUORESCENCE; IRON; IRON COMPOUNDS; PARTICLE SIZE; THERMODYNAMIC STABILITY;

ACID STABILITY; COMPLEX FORMATIONS; FERROUS ION; GUM ARABIC; NORBIXIN;

ADHESIVES;

ACACIA SENEGAL;

CAROTENOID; FERROUS ION; FOOD DYE; GUM ARABIC; NORBIXIN;

CHEMISTRY; HEAT; PH;

CAROTENOIDS; FERROUS COMPOUNDS; FOOD COLORING AGENTS; GUM ARABIC; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION;

EID: 84920116626     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf5037799     Document Type: Article

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