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Anthocyanin Extraction from Butterfly Pea by akmbehere is a document available to read on EtoBox.

This study investigates the extraction of anthocyanins from Butterfly Pea Flower (Clitoria ternatea L.) to explore its potential as a natural food coloring. Fresh BPF exhibited significantly higher anthocyanin levels compared to dried flowers, and the color changes of the extracts were evaluated across various pH levels, highlighting their sensitivity and potential as pH indicators. The findings suggest that fresh BPF could serve as a valuable alternative source for blue food coloring, contributing to the s

Author

akmbehere

Language

EN