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Copigmentation effect of three phenolic acids on color and thermal stability of Chinese bayberry anthocyanins

Food Science and Nutrition (2020) 8(7) 3234-3242
DOI: 10.1002/fsn3.1583
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Abstract

The copigmentation effects of three phenolic acids (ferulic acid, sinapic acid, and syringic acid) on the color and thermal stability of Chinese bayberry anthocyanins were investigated. The three copigments of ferulic acid, sinapic acid, and syringic acid were found to have significant effects on the color enhancement of bayberry anthocyanins (p

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Zhu, Y., Chen, H., Lou, L., Chen, Y., Ye, X., & Chen, J. (2020). Copigmentation effect of three phenolic acids on color and thermal stability of Chinese bayberry anthocyanins. Food Science and Nutrition, 8(7), 3234–3242. https://doi.org/10.1002/fsn3.1583

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