Wild <i>Myrtus communis</i> L. Fruit By-Product as a Promising Source of a New Natural Food Colourant: Optimization of the Extraction Process and Chemical Characterization

Wild <i>Myrtus communis</i> L. Fruit By-Product as a Promising Source of a New Natural Food Colourant: Optimization of the Extraction Process and Chemical Characterization

<i>Myrtus communis</i> L., as a wild underutilized fruit, was analyzed for its physicochemical properties and bioactive composition, revealing a high anthocyanin content principally concentrated in the peel. Therefore, the anthocyanin extraction conditions through ultrasound-assisted ext...

Full description

Saved in:
Bibliographic Details
Main Authors: Erika N. Vega, Lorena González-Zamorano, Elena Cebadera, Lillian Barros, Tayse F. F. da Silveira, Guillermo Vidal-Diez de Ulzurrun, Javier Tardío, Almudena Lázaro, Montaña Cámara, Virginia Fernández-Ruíz, Patricia Morales
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
natural colourant
anthocyanins
bioactive compounds
Mirtle
extraction optimization
Online Access:https://www.mdpi.com/2304-8158/14/3/520
Tags: Add Tag
No Tags, Be the first to tag this record!
Be the first to leave a comment!
You must be logged in first

Similar Items