Polyphenol co-pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storage

Polyphenol co-pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storage

The study aimed to assess the impact of incorporating five co-pigments (gallic acid, quercetin, rutin, catechin, and epigallocatechin gallate (EGCG)) on the color stability of blue honeysuckle juice (BHJ). Additionally, it sought to determine the influence of varying proportions of anthocyanins in a...

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Bibliographic Details
Main Authors: Yifan Geng, Kaojia Cui, Na Ding, Houping Liu, Junwei Huo, Xiaonan Sui, Yan Zhang
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Co-pigments
Color protection
Polyphenols
Blue honeysuckle
Food processing
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524007363
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