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The aim of this study was to develop pH-sensitive films based on corn starch and anthocyanins extracted from black bean seed coat and red cabbage. The pH-sensitive films were developed from solvent casting of polymer solutions containing corn starch, glycerol, and anthocyanin extract (from red cabbage or black bean) prepared at pH 5. The color of films changed from pink to purple and blue, as a function...
Anthocyanin-based aqueous Andean red sweet potato and purple corn extracts were evaluated under different pH, temperature, and light conditions, and compared to commercial colorants (purple carrot, red grape, red 40, and red 3). Red sweet potato and purple carrot colorants, rich in acylated anthocyanins, showed higher stability than purple corn and red grape colorants, rich in non-acylated anthocyanins...
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