Black bean coats: New source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverage

Food Chemistry

Volumn 212, Issue , 2016, Pages 561-570

  Aguilera, Yolanda ^a   Mojica, Luis ^b   Rebollo Hernanz, Miguel ^a   Berhow, Mark ^c   De Mejía, Elvira González ^b   Martín Cabrejas, María A ^a  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^c AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Anthocyanins; Black bean; Copigmentation; Natural colorant; Sport beverage; Cyclodextrin

Indexed keywords

ANTIOXIDANTS; BEVERAGES; CYCLODEXTRINS; POWDERS; SPORTS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; BETA-CYCLODEXTRIN; BLACK BEANS; COPIGMENTATION; FIRST-ORDER REACTION MODEL; NATURAL COLORANTS; STORAGE CONDITION;

ANTHOCYANINS;

ANTHOCYANIN; BETA CYCLODEXTRIN; PLANT EXTRACT; BETA CYCLODEXTRIN DERIVATIVE; PIGMENT;

ARTICLE; BEVERAGE; COLORIMETRY; DARKNESS; DEGRADATION KINETICS; FOOD COLOR; HALF LIFE TIME; LIGHT EXPOSURE; NONHUMAN; PHASEOLUS VULGARIS; SEED HUSK; STORAGE; ANALYSIS; CHEMISTRY; ENERGY DRINK; IDAHO; PHASEOLUS; PLANT SEED; SPORT;

ANTHOCYANINS; BETA-CYCLODEXTRINS; ENERGY DRINKS; IDAHO; PHASEOLUS; PIGMENTS, BIOLOGICAL; PLANT EXTRACTS; SEEDS; SPORTS;

EID: 84974661245     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.06.022     Document Type: Article

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