- Asen, S., Stewart, R. N., & Norris, K. H. (1972). Co-pigmentation of anthocyanins in plant tissues and its effect on color. Phytochemistry, 11(3), 1139-1144. https://doi.org/10.1016/S0031-9422(00)88467-8
- Bolourian, Sh. (2020). Optimization of the extraction the anthocyanin extract of the saffron petal. Research project, ACECR, Research institute of the Food Science and technology. [In Persian]
- Bourvellec, C. (2003). Association entre les procyanidols et les polymères pariétaux de pommes: quantification et conséquences(Doctoral dissertation, Rennes 1).
- Carocho, M., Barreiro, M.F., Morales, P. & Ferreira, I.C. (2014). Adding molecules to food, pros and cons: A review on synthetic and natural food additives. Comprehensive Review of Food Science and Food Safety, 13, 377–99. https://doi.org/10.1111/1541-4337.12065
- Cavalcanti, R.N., Santos, D.T. & Meireles, M.A.A. (2011). Non-thermal stabilization mechanisms of anthocyanins in model and food systems: an overview. Food Research International, 44, 499–509. https://doi.org/10.1016/j.foodres.2010.12.007
- Chang, C.C., Yang, M.H., Wen, H.M., & Chern, J.C. (2002). Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of food drug analysis, 10(3), 178-182.
- Chung, C., Rojanasasithara, T., Mutilangi, W. & McClements, D.J. (2015). Enhanced stability of anthocyanins based color in model beverage systems through whey protein isolate complexation. Food Chemistry, 76, 761–8. https://doi.org/10.1016/j.foodres.2015.07.003
- Chung, C., Rojanasasithara, T., Mutilangi, W., & McClements, D. J. (2016). Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition. Food Chemistry, 201, 14-22. https://doi.org/10.1016/j.foodchem.2016.01.051
- Cortez, R., Luna‐Vital, D. A., Margulis, D., & Gonzalez de Mejia, E. (2017). Natural pigments: stabilization methods of anthocyanins for food applications. Comprehensive Review of Food Science and Food Safety, 16(1), 180-198. https://doi.org/10.1111/1541-4337.12244
- Einafshar, S. (2018) the production of the colorants and natural antioxidant from the saffron petal waste, Journal of Saffron, 1(1), 25-33. [In Persian]
- Ercisli, S. (2007). Chemical composition of fruits in some rose (Rosa spp.) species. Food Chemistry, 104(4), 1379- https://doi.org/10.1016/j.foodchem.2007.01.053
- Ertan, K., Türkyılmaz, M., & Özkan, M. (2018). Effect of sweeteners on anthocyanin stability and colour properties of sour cherry and strawberry nectars during storage. Journal of food Science and Technology, 55(10), 4346-4355. https://doi.org/10.1007/s13197-018-3387-4
- Fan, L., Wang, Y., Xie, P., Zhang, L., Li, Y., & Zhou, J. (2019). Copigmentation effects of phenolics on color enhancement and stability of blackberry wine residue anthocyanins: Chromaticity, kinetics and structural simulation. Food chemistry,275, 299-308. https://doi.org/10.1016/j.foodchem.2018.09.103
- Fernandes, A., Azevedo, J., Mateus, N. & Freitas, V.D. (2013). Effect of cyclodextrins on the thermodynamic and kinetic properties of cyanidin-3-O-glucoside. Food Research International, 51(2), 748–55. https://doi.org/10.1016/j.foodres.2013.01.037
- Ge, J., Yue, P., Chi, J., Liang, J., & Gao, X. (2018). Formation and stability of anthocyanins-loaded nanocomplexes prepared with chitosan hydrochloride and carboxymethyl chitosan. Food Hydrocolloids, 74, 23-31. https://doi.org/10.1016/j.foodhyd.2017.07.029
- Howard, L.R, Brownmiller, C., Prior, R.L. & Mauromoustakos, A. (2013). Improved stability of chokeberry juice anthocyanins by β-cyclodextrin addition and refrigeration. Journal of Agriculture of Food Chemistry, 61(3), 693–9. https://doi.org/10.1021/jf3038314
- Jafari, S. M., Mahdavi-Khazaei, K., & Hemmati-Kakhki, A. (2016). Microencapsulation of saffron petal anthocyanins with cress seed gum compared with Arabic gum through freeze drying. Carbohydrate Polymer,140, 20-25. https://doi.org/10.1016/j.carbpol.2015.11.079
- Kanha, N., Surawang, S., Pitchakarn, P., Regenstein, J. M., & Laokuldilok, T. (2019). Copigmentation of cyanidin 3-O-glucoside with phenolics: Thermodynamic data and thermal stability. Food Bioscience, 30, 100-419. https://doi.org/10.1016/j.fbio.2019.100419
- Khazaei, K.M., Jafari, S.M., Ghorbani, M. & Hemmati Khakki, A. (2014). Application of maltodextrin and gum Arabic in microencapsulation of saffron petal’s anthcyanins and evaluating their stability. Carbohydrate Polymer, 105, 57-62. https://doi.org/10.1016/j.carbpol.2014.01.042
- Kopjar, M., Bilić, B., & Piližota, V. (2014). Anthocyanins, phenols, and antioxidant activity in blackberry juice with plant extracts addition during heating. Acta alimentaria, 43(2), 333-343.
- Li, X., Xu, J., Tang, X., Liu, Y., Yu, X., Wang, Z. & Liu, W. (2016). Anthocyanins inhibit trastuzumab resistant breast cancer in vitro and in vivo. Molecular Medicine Report, 13, 4007–4013.
- Mazza, G. & Miniati, E. (1993). Anthocyanins in fruits, vegetables, and grains. Boca Raton: CRC Press.
- Mollov, P., Mihalev, K., Shikov, V., Yoncheva, N., & Karagyozov, V. (2007). Colour stability improvement of strawberry beverage by fortification with polyphenolic copigments naturally occurring in rose petals. Innovative Food Science Emerging Technology,8(3), 318-321. https://doi.org/10.1016/j.ifset.2007.03.004
- Saberian, H. (2018). The comparison of the quality properties of the rosehip powder of some regions of Iran with commercial sample, Journal of food Science and Technology, 15 (82), 139-149. [In Persian]
- Saberian, H. (2020). Production of food supplement of rosehip as a capsule to treat arthritis, ACECR, Research institute of the Food Science and technology. [In Persian]
- Saberian, H., Hamidi-Esfahani, Z., & Abbasi, S. (2013). Effect of pasteurization and storage on bioactive components of Aloe vera gel. Nutrition & Food Science, 43(2), 175-183.
- Shikov, V., Kammerer, D. R., Mihalev, K., Mollov, P., & Carle, R. (2008). Heat stability of strawberry anthocyanins in model solutions containing natural copigments extracted from rose (Rosa damascena) petals. Journal of agriculture food Chemistry, 56(18), 8521-8526. https://doi.org/10.1021/jf801946g
- Sui, X., Dong, X. & Zhou, W. (2014). Combined effect of pH and high temperature on the stability and antioxidant capacity of 2 anthocyanins in aqueous solution. Food Chemistry, 163, 163–70. https://doi.org/10.1016/j.foodchem.2014.04.075
- Weber, F., Boch, K., & Schieber, A. (2017). Influence of copigmentation on the stability of spray dried anthocyanins from blackberry. LWT-Food Science and Technology, 75, 72-77. https://doi.org/10.1016/j.lwt.2016.08.042
- Zhao, X., Ding, B. W., Qin, J. W., He, F., & Duan, C. Q. (2020). Intermolecular copigmentation between five common 3-O-monoglucosidic anthocyanins and three phenolics in red wine model solutions: The influence of substituent pattern of anthocyanin B ring. Food chemistry, 326, 126960. https://doi.org/10.1016/j.foodchem.2020.126960
|