Effects on the color, taste, and anthocyanins stability of blueberry wine by different contents of mannoprotein

Preparing, optimising, and evaluating chitosan nanocapsules to improve the stability of anthocyanins from Aronia melanocarpa

“…[18][19][20] 3.1.2 Effect of independent variables on particle size and encapsulation efficiency. The effect of each independent variable on particle size is described by eqn (6) and shown in the corresponding 3D response surface plots (Fig. 1A-C…”

“…[1][2][3][4] However, ANT are highly sensitive to environmental and chemical factors such as temperature, exposure to oxygen, light and enzymatic degradation, all of which limit the use of ANT in food applications. 5,6 To enhance their physical and oxidative stability, it is therefore demonstrated that nanoencapsulation techniques could protect the ANT from environmental and gastrointestinal degradation. 7,8 However, different plant has their different ANT composition, it is necessary to verify whether the chosen delivery system will benet to obtain nanocapsules capable of improving their stability.…”

Physico-Chemical and Sensorial Properties of a New Beverages Obtained from Wild Mountain Cranberry (VacciniumVitis-Idaea)

“…• Alcohol content After distilling the cranberry cider sample, the distilled liquid was transferred to measuring cylinder; the alcohol meter and thermometer were inserted and measurements were taken when the readings stabilized at a liquid temperature of 20°C [24].…”

Oenin/Syringic Acid Copigmentation: Insights From a Theoretical Study

“…This also appears in foods having anthocyanins as natural colorants (Trouillas et al, 2016; Cortez et al, 2017). Moreover, anthocyanins present an inherent nature of associating with copigments (Escribano-Bailon and Santos-Buelga, 2012; Trouillas et al, 2016; Cortez et al, 2017; Qian et al, 2017; Gras et al, 2018), e.g., colorless polyphenols, which allows to maintain the flavylium cation state and to stabilize the color (Boulton, 2001; Gómez-Míguez et al, 2006; Malaj et al, 2013; Trouillas et al, 2016; Qian et al, 2017; Ertan et al, 2018; Gras et al, 2018; He et al, 2018; Tan et al, 2018; You et al, 2018; Fan et al, 2019; Klisurova et al, 2019; Sun et al, 2019; Xue et al, 2019; Xu et al, 2019). This phenomenon is known as copigmentation effect.…”

“…However, a onefold experimental selection can imply high cost. That may be the reason why often in the experiments a small number of copigments is taken into account (Boulton, 2001; Gómez-Míguez et al, 2006; Kunsági-Máté et al, 2006; Lambert et al, 2011; Kalisz et al, 2013; Malaj et al, 2013; Teixeira et al, 2013; Xu et al, 2015, 2019; Zhang et al, 2015; Ertan et al, 2018; He et al, 2018; Tan et al, 2018; You et al, 2018; Fan et al, 2019; Klisurova et al, 2019; Sun et al, 2019; Xue et al, 2019).…”