Figures & data
Figure 1. Effect of factors on the formation of microemulsion.
A: surfactant, B: oil, C: cosurfactant, D: Km, E: HLB
Figure 1. (continued)
Figure 2. Droplet size distribution curves of anthocyanin microemulsion.
Figure 3. Transmission electron microscopy images of anthocyanin microemulsion (200 nm).
Figure 4. Effects of temperature on anthocyanin and its microemulsion (A: anthocyanin solution, B: anthocyanin microemulsion).
Figure 5. Effects of light on anthocyanin and its microemulsion (A: anthocyanin solution, B: anthocyanin microemulsion).
Figure 6. Change in anthocyanin retention rate in 3-month storage (A: 4°C, B: 25°C).
Figure 7. Effect of food additives on the stability of anthocyanin microemulsion.
A: NaCl, B: glucose, C: sucrose; Different letters indicate significant difference (p < 0.05) according to different contents.
