| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539527 | Food Chemistry | 2012 | 10 Pages |
Abstract
⺠Sugar beet pectin and an isolated pectic fraction produce bathochromic shifts of anthocyanins. ⺠Colour evolution and stability depend on the number of hydroxyl groups in the flavylium B-ring. ⺠Maximum colour intensity and stability of Dpd-3-glc in pectic solutions with calcium acetate buffer. ⺠Decomposition of anthocyanin-metal chelates follows first order kinetics. ⺠AUCs of normalised absorption spectra allow to deduce colour characteristics and stability.
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Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
M. Buchweitz, R. Carle, D.R. Kammerer,