Zhenxin Gu
Abstract
Red cabbage pigment is a kind of anthocyanidina which widely exist in plants. They are not only natural food colorant, but also benefit for human health. The pigment's structures, physic-chemical properties, extraction and purification methods, stability and the ways of improving its stability were reviewed in this paper.
A significance statement is not available in the OpenAlex record.
A contribution statement is not available in the OpenAlex record.
Method details are not available in the OpenAlex metadata.
Findings are not separately available in the OpenAlex metadata.
Limitations are not available in the OpenAlex metadata.
Application details are not available in the OpenAlex metadata.
Red cabbage pigment is a kind of anthocyanidina which widely exist in plants. They are not only natural food colorant, but also benefit for human health. The pigment's structures, physic-chemical properties, extraction and purification methods, stability and the ways of improving its stability were reviewed in this paper.
Key concepts: Pigment, Red cabbage, Extraction (chemistry), Natural food, Human health, Biological pigment, Stability (learning theory), Chemistry