ArticleJournal of the science of food and agriculture2019
Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality.
Article in Journal of the science of food and agriculture, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Enhanced extraction and functional properties of 3-deoxyanthocyanidins from red sorghum leaf sheaths via ultrasound-assisted extraction with natural deep eutectic solvent.Ultrasonics sonochemistry · 2026Article
- Characterization of Volatile Organic Compounds in Five Celery (International journal of molecular sciences · 2023Article
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Authors and funding
6 authors.
Funding
Abstract
backgroundThe 'clean label' trend is pushing the food industry to replace synthetic colorants with plant-based colorants. However, technological efficacy and undesirable side effects restrict the use of plant-based colorants in industrial applications. This research studied the production of fermented maize dough coloured by apigeninidin-rich red sorghum biocolorant, as practised for centuries in West Africa, as a model to assess the impact of the biocolorant on nutritional and sensorial quality of foods.
resultsA 3-day fermentation of a dyed maize dough (containing 327 µg g
conclusionApigeninidin extract from sorghum leaf sheaths proved to be a bioactive red biocolorant with potential in fermented foods. The formation of new antioxidant compounds needs further investigation, as does the impact on the development of volatile compounds. © 2018 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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