Journal article

Degradation and regulation of edible flower pigments under thermal processing: a review

Kejing Xu, Min Zhang, Zhongxiang Fang, Bin Wang

Critical Reviews in Food Science and Nutrition | TAYLOR & FRANCIS INC | Published : 2020

Abstract

More and more consumers are aware of the potential health benefits of edible flower pigments. With the increased popularity and broader application of edible flower pigments, their degradation under thermal processing has attracted researchers' attention, because this may affect the pigment functionalities. At high temperature of thermal processing, polyene pigments are easy to oxidize, degrade and isomerize due to high unsaturation, and phenolic pigments may hydrolyze and isomerize of glycosides, which will result in the decreased antioxidant activity and eating quality, and discounted potential health benefits. Therefore, it is very important to understand the degradation mechanisms of edi..

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University of Melbourne Researchers

Grants

Awarded by National Key R&D Program of China


Awarded by 111 Project


Awarded by Jinan City Science & Technology Innovation Project of Ten Agricultural Characteristic Industries, National First-Class Discipline Program of Food Science and Technology


Funding Acknowledgements

The authors gratefully acknowledge the financial supports from National Key R&D Program of China (Contract No. 2017YFD0400901), the 111 Project(BP0719028), Jinan City Science & Technology Innovation Project of Ten Agricultural Characteristic Industries, National First-Class Discipline Program of Food Science and Technology (No. JUFSTR20180205), Jiangsu Province (China) "Collaborative Innovation Center for Food Safety and Quality Control" Industry Development Program.