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International Journal of Food Properties Volume 20, 2017 - Issue 9
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Stability of blueberry (Cornus mas – Yulyush) anthocyanin pigment under pH and co-pigment treatments

Rashid JameiBiology Department, Faculty of Science, Urmia University, Urmia, West Azerbaijan, IranCorrespondence[email protected]
&
Farideh BabalooBiology Department, Faculty of Science, Urmia University, Urmia, West Azerbaijan, Iran
Pages 2128-2133 | Received 18 May 2016, Accepted 29 Aug 2016, Published online: 02 Feb 2017

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Xuebin Gao, Dinghe Zhu, Yongji Liu, Longying Zha, Dixin Chen & Honghui Guo. (2019) Physicochemical properties and anthocyanin bioaccessibility of downy rose-myrtle powder prepared by superfine grinding. International Journal of Food Properties 22:1, pages 2022-2032.
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Articles from other publishers (11)

Bohan Ma, Bin Dai, Xinghua Zhao, Mengge Zhao, Xingbin Yang, Langjun Cui & Hongjun Shao. (2023) Color-Stabilizing Effects and Mechanisms of Schisandra Lignans on the Anthocyanins Enriched with Petunidin-3- O -glucoside . ACS Food Science & Technology 3:4, pages 717-728.
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Xia Zhang, Li Zhang, Damao Zhang, Dingding Su, Weidong Li, Xiangfei Wang, Qianru Chen, Wenqi Cai, Lu Xu, Fuxiang Cao, Dongling Zhang, Xiaoying Yu & Yanlin Li. (2023) Comprehensive analysis of metabolome and transcriptome reveals the mechanism of color formation in different leave of Loropetalum Chinense var. Rubrum. BMC Plant Biology 23:1.
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Bohan Ma, Kaijie Wang, Juntong Guo, Ge Zhu, Xinghua Zhao, Mengge Zhao, Xingbin Yang & Hongjun Shao. (2022) Anthocyanins of Asian bird cherries ( Prunus nepalensis L.): An untapped source for natural food colorants . Journal of Food Processing and Preservation 46:11.
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Jooyeoun Jung, Chieh‐Yi Lin & Yanyun Zhao. (2022) Enhancing anthocyanin–phenolic copigmentation through epicarp layer treatment and edible coatings to retain anthocyanins in thermally processed whole blueberries. Journal of Food Science 87:9, pages 3809-3821.
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Naiara Hennig Neuenfeldt, Débora Piovesan de Moraes, Cassandra de Deus, Milene Teixeira Barcia & Cristiano Ragagnin de Menezes. (2022) Blueberry Phenolic Composition and Improved Stability by Microencapsulation. Food and Bioprocess Technology 15:4, pages 750-767.
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Bianca Enaru, Georgiana Drețcanu, Teodora Daria Pop, Andreea Stǎnilǎ & Zorița Diaconeasa. (2021) Anthocyanins: Factors Affecting Their Stability and Degradation. Antioxidants 10:12, pages 1967.
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Ayben Pakolpakçıl, Bilgen Osman, Elif Tümay Özer, Yasemin Şahan, Behçet Becerir, Gökhan Göktalay & Esra Karaca. (2020) Halochromic composite nanofibrous mat for wound healing monitoring. Materials Research Express 6:12, pages 1250c3.
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Ying Wu, Qing Zhou, Yi Wang, Sen Zhang & Jiu‐liang Zhang. (2019) Comparisons of carbohydrate‐utilizing enzymes inhibitory effects and chemical profiles of five deeply colored food extracts. Journal of Food Biochemistry 43:12.
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Qing Xu, Bingjing Li, Daibo Wang, Liping Luo, Guohua Liu & Yuanjing Zhou. (2019) Microencapsulation and Stability Analysis of Blueberry Anthocyanins. IOP Conference Series: Earth and Environmental Science 252, pages 052133.
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Jie Sang, Yao Zhang, Jun Sang & Cui-qin Li. (2018) Anthocyanins from Nitraria tangutorun: qualitative and quantitative analyses, antioxidant and anti-inflammatory activities and their stabilities as affected by some phenolic acids. Journal of Food Measurement and Characterization 13:1, pages 421-430.
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Farideh Babaloo & Rashid Jamei. (2018) Anthocyanin pigment stability of Cornus mas -Macrocarpa under treatment with pH and some organic acids . Food Science & Nutrition 6:1, pages 168-173.
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