Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees.
Chandrashekhar R SonarBarbara RascoJuming TangShyam S SablaniPublished in: Journal of the science of food and agriculture (2019)
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.
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