Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality

Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality

The thermal degradation of the anthocyanins and antioxidant activity in purple maize extracts was determined between 80 and 180 °C. The anthocyanins were found to be thermostable in the temperature range of 80 to 120 °C, whereas at higher temperatures the thermal degradation of both anthocyanins and...

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Bibliographic Details
Main Authors: Mioara Slavu (Ursu), Iuliana Aprodu, Ștefania Adelina Milea, Elena Enachi, Gabriela Râpeanu, Gabriela Elena Bahrim, Nicoleta Stănciuc
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Foods
Subjects:
purple maize
anthocyanins
antioxidant activity
thermal treatment
in vitro release
molecular modeling
Online Access:https://www.mdpi.com/2304-8158/9/11/1593

Internet

https://www.mdpi.com/2304-8158/9/11/1593

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