Investigation of the Mechanisms of Using Metal Complexation and Cellulose Nanofiber/Sodium Alginate Layer-by-Layer Coating for Retaining Anthocyanin Pigments in Thermally Processed Blueberries in Aqueous Media

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 11, 2015, Pages 3031-3038

  Jung, Jooyeoun ^a   Cavender, George ^a   Simonsen, John ^a   Zhao, Yanyun ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

CaCl2; cellulose nanofiber; Fe3+ anthocyanin; layer by layer coating; methyl cellulose

Indexed keywords

ANTHOCYANINS; CELLULOSE; FRUITS; IRON COMPOUNDS; NANOFIBERS;

ANTHOCYANIN PIGMENT; CACL2; CELLULOSE NANOFIBERS; FRUIT SURFACES; HYDROGEL LAYERS; LAYER BY LAYER; METAL COMPLEXATION; METHYL CELLULOSE;

COATINGS;

VACCINIUM;

ANTHOCYANIN; CELLULOSE; COORDINATION COMPOUND; NANOFIBER; PLANT EXTRACT;

BLUEBERRY; CHEMISTRY; DEVICES; EVALUATION STUDY; FOOD HANDLING; HEAT; ISOLATION AND PURIFICATION; PROCEDURES;

ANTHOCYANINS; BLUEBERRY PLANT; CELLULOSE; COORDINATION COMPLEXES; FOOD HANDLING; HOT TEMPERATURE; NANOFIBERS; PLANT EXTRACTS;

EID: 84926229516     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b00616     Document Type: Article

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