Study on Improving the Stability of Blueberry Anthocyanins

DOI

10.2991/iceesd-18.2018.315How to use a DOI?

Keywords

Blueberry anthocyanins, stability, acylation, nanoparticles, microencapsualtion, copigmentation

Abstract

Blueberry anthocyanins are the major active ingredients of blueberry with a variety of biological activities and have widespread applications in the fields of drugs, cosmetics, food additives and so on. However, the instability of blueberry anthocyanins is a big obstacle for their usage. Improving the stability of pigment is the key to promote its development and application. The study on improving the stability of blueberry anthocyanins including physical and chemical methods has been done in recent year and this article reviewed the advance. This work would provide useful references for further application and industrial production of blueberry anthocyanins, as well as may help promote application of anthocyanins from most plant materials.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Qing Xu
AU  - Yuanjing Zhou
AU  - Daibo Wang
AU  - Bingjing Li
AU  - Liping Luo
AU  - Guilong Gao
PY  - 2018/05
DA  - 2018/05
TI  - Study on Improving the Stability of Blueberry Anthocyanins
BT  - Proceedings of the 2018 7th International Conference on Energy, Environment and Sustainable Development (ICEESD 2018)
PB  - Atlantis Press
SP  - 1747
EP  - 1750
SN  - 2352-5401
UR  - https://doi.org/10.2991/iceesd-18.2018.315
DO  - 10.2991/iceesd-18.2018.315
ID  - Xu2018/05
ER  -