Colour changes and instability of antocyanins

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F46747885%3A24410%2F12%3A%230001347" target="_blank" >RIV/46747885:24410/12:#0001347 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Colour changes and instability of antocyanins

Original language description

Anthocyanins are plant pigments of special interest for their colour changes in different acidic media. In the food industry they are used as colourants and as antioxidants, in food they play the role of natural antioxidants and historically they were used in textile dyeing. The advantage of anthocyanins is their medical safety, easy availability of renewable resources, and the possibility of recovery of canning and wine pressings. The disadvantage is a colour instability and susceptibility to physicaland chemical conditions that limits their use and further processing. This study looks at testing the rate of decomposition of anthocyanins in the juice of blueberry, elderberry and extract of blue grape vine remnants by alkaline medium exposure, high temperatures and UV radiation and discusses the suitability of their use in textile dyeing.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

JJ - Other materials

OECD FORD branch

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Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2012

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

ACC Journal

ISSN

1803-9782

e-ISSN

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Volume of the periodical

1/2012

Issue of the periodical within the volume

A

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

11

Pages from-to

30-40

UT code for WoS article

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EID of the result in the Scopus database

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