ArticleFoods (Basel, Switzerland)2024
Pre-Treatment, Extraction Solvent, and Color Stability of Anthocyanins from Purple Sweetpotato.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 6 citations in OpenAlex.
- Anthocyanin Structural Types and Stability: Implications for Natural Colorant Applications in Food Systems.Foods (Basel, Switzerland) · 2026Review
- Metabolic Remodeling and Flavor Enhancement of Mulberry Juice Through Lactic Acid Bacteria Fermentation: A GC-IMS and Untargeted Metabolomics Approach.Foods (Basel, Switzerland) · 2025Article
- Effects of Deep Shading on Agronomic Traits, Coloration, and Antioxidant Properties in Sweetpotato Leaves.Plants (Basel, Switzerland) · 2025Article
- Beyond IbMYB1: Identification and Characterization of Two Additional Anthocyanin MYB Activators, IbMYB2 and IbMYB3, in Sweetpotato.Plants (Basel, Switzerland) · 2025Article
- Study on the extraction and stability of total flavonoids from Millettia speciosa Champ.PloS one · 2025Article
Corrections and comments
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Authors and funding
9 authors at 1 institution in 1 country.
Funding
Abstract
Purple sweetpotato anthocyanins (PSPA) exhibit significant potential as food colorants with associated health benefits. However, challenges related to browning and instability have hindered the application of PSPA. In this study, various pre-treatments and solvents for PSPA extraction were evaluated based on color, anthocyanin yields, antioxidant capabilities, and brown index. Browning markedly influenced the color and reduced the antioxidant capacity. Optimal results were obtained with the pre-treatment of "steaming of unpeeled whole sweetpotato" and the solvent "1% citric acid-ddH
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Registered trials
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