ArticleJournal of food science2025
Effect of pH on Lipid Oxidation and Anthocyanin Stability in Flaxseed Oil-in-Water Emulsions With Black Carrot Extract.
Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 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
3 citing papers in PubMed.
- Anti-Lipogenic Effects of Iridoid-Rich Lonicera caerulea Berry Extracts in a Cortisol-Stimulated Adipocyte Model.Journal of food science · 2026Article
- The Impact of Chlorogenic Acid Liposomes Dip-Coating on the Physicochemical Quality and Microbial Diversity of Low-Salt Cured Fish During Refrigerated Storage.Foods (Basel, Switzerland) · 2026Article
- Effect of pH on Lipid Oxidation and Anthocyanin Stability in Flaxseed Oil-in-Water Emulsions With Black Carrot Extract.Journal of food science · 2025Article
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Authors and funding
4 authors.
Funding
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Abstract
The strong pH sensitivity and the activity toward free radical reactions limit the use of anthocyanins as food colorants in emulsion-based food applications. The aim of this study was to gain a comprehensive understanding of color stability of anthocyanin-rich black carrot extracts in ω-3 fatty acid-rich oil-in-water emulsions as a function of pH. The stability of the anthocyanins was influenced by the degree of lipid oxidation, which in turn depended on the pH value. The formation of lipid oxidation products was accelerated in emulsions without added black carrot extract, which is associated with the antioxidant activity of anthocyanins. Furthermore, lipid oxidation increased with decreasing pH due to a higher solubility of catalyzing metals like iron. The anthocyanins showed a pH-dependent degradation kinetics: pH 2 (k = 1.44 h
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