Ascorbic acid-induced degradation of liposome-encapsulated acylated and non-acylated anthocyanins of black carrot extract

Guldiken, B; Gibis, M; Boyacioglu, D; Capanoglu, E; Weiss, J

Gibis, M (corresponding author), Univ Hohenheim, Inst Food Sci & Biotechnol, Dept Food Phys & Meat Sci, Garbenstr 21-25, D-70599 Stuttgart, Germany.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2021; 101 (13): 5707

Abstract

BACKGROUND In the presence of ascorbic acid, the degradation of acylated (sinapic, ferulic and p-coumaric acid derivatives of cyanidin-3-xylosylglucos......

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