Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees
Chandrashekhar R. Sonar, Barbara Rasco, Juming Tang, Shyam S. Sablani
Journal of the Science of Food and Agriculture
Abstract
All three pigments behaved differently to oxygen ingress during storage. Low to medium barrier films are suitable for products containing red cabbage anthocyanins. High barrier films are must for betalains, whereas medium to high barrier films are suitable for chlorophyll-containing products. © 2019 Society of Chemical Industry.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
red cabbage anthocyanins require low to medium barrier films
“Low to medium barrier films are suitable for products containing red cabbage anthocyanins”
betalains require high barrier films
“High barrier films are must for betalains”
chlorophyll-containing products require medium to high barrier films
“medium to high barrier films are suitable for chlorophyll-containing products”