Extraction of anthocyanin from pomegranate and strawberry and it’s application in food. | ||
| البحوث التطبيقية في العلوم والانسانيات | ||
| Volume 2, Issue 1, 2025, Pages 270-280 PDF (11.58 M) | ||
| Document Type: المقالة الأصلية | ||
| DOI: 10.21608/aash.2025.459910 | ||
| Authors | ||
| Alaa Hussam Fahmy; Amira Said Ibrahim; Esraa Bakr Atiya; Esraa Hussen Abo Ghadeer; Essraa Mustafa Mohamed; Esraa Mohamed Abdullah; Omnia Mohamed Thabet; Heba Hassan | ||
| Lecture, and organic chemistry Ain Shams University, Faculty of Education, special chemistry | ||
| Abstract | ||
| Many food, medication, and cosmetic items use natural color additives. Compounds that add color to a range of food sector items are responsible for up to 85% of consumer shopping decisions, which are undoubtedly impacted by color. First and foremost, this study sought to extract natural color from foods like strawberries and pomegranates. Second, the study of various hues under basic and acidic circumstances is the main goal of this effort. The impact of color on meals was investigated. | ||
| Keywords | ||
| extraction of natural color; pomegranate; strawberry; anthocyanin; acidic media; basic media | ||
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