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Green extraction of mulberry anthocyanin with improved stability using β-cyclodextrin

Jiahong Xie1, Yang Xu1, Mohammad Ri Shishir1

  • 1Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.

Journal of the Science of Food and Agriculture
|November 1, 2018
PubMed
Abstract

Keywords:
Box-Behnken designantioxidant activitydegradation kineticsmolecular dockingmulberry anthocyaninβ-cyclodextrin

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