ArticleInternational journal of molecular sciences2024
Studying the Stability of Anthocyanin Pigments Isolated from Juices of Colored-Fleshed Potatoes.
Article in International journal of molecular sciences, 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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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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
5 citing papers in PubMed.
- Effects of Organic Acids on Phenolic Compounds and Antioxidant Activity During the Processing of Potatoes with Colored Flesh.Molecules (Basel, Switzerland) · 2026Article
- Mechanistic Insights Into Color and Texture Stability of Frozen Tropical Vegetables: Processing, Modeling, and Preservation Strategies.Food science & nutrition · 2026Review
- Maqui as a Chilean Functional Food: Antioxidant Bioactivity, Nutritional Value, and Health Applications.Antioxidants (Basel, Switzerland) · 2026Review
- Nutritional, antioxidant, and sensory properties of Ziziphus spina-christi fruit powder and its application in bakery products.Scientific reports · 2025Article
- Molecular Characterization of Tissue-Specific Anthocyanin Biosynthesis in Potato Stamens.Plants (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
The aim of this study was to obtain extracts of anthocyanin pigments from red and purple-fleshed potato juices characterized by stable color. For this purpose, potato juices were pasteurized at different temperatures or fruit and vegetable concentrates were added to them. Color stability tests of the obtained pigments were carried out in model pH and temperature conditions and after adding to natural yogurt. Both the pasteurization process and the addition of fruit and vegetable concentrates to the potato juices positively affected their color and its stability in time. However, the pasteurization of the potato juices had a negative effect on the content of biologically active compounds, in contrast to the juices stabilized with the addition of fruit and vegetable concentrates. Anthocyanin pigments from red-fleshed potato juices were more stable than those isolated from the purple-fleshed potato juices. The results of model tests of the anthocyanin pigment concentrates from the colored-flesh potatoes and natural yoghurts with their addition confirmed the high stability of the tested concentrates.
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Registered trials
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