References
[1] Pedro, A. C; Granato, D. and Rosso, N. D. (2016). Extraction of anthocyanins and polyphenols from black rice (Oryza sativa L.) by modelling and assessing their reversibility and stability, Food Chem., V. 191, 12-20.
[2] Lambri, M.; Torchio, F.; Colangelo, D.; Segade, S. R.; Giacosa, S.; Faveri, D. M.; Gerbi, V. and Rolle, L. (2015). Influence of different berry thermal treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice production. Food Res. Inter., Volume 77, pp. 584-590.
[3] Kim, J.M.; Park, S.J.; Lee, C.S.; Ren, C.; Kim, S.S. and Shin, M., (2011). Functional properties of different Korean sweet potato varieties. Food Sci. Biotechnol. 20, 501–1507.
[4] Duangmal, K., Saicheuaa, B., Sueeprasan, S., (2004). Roselle Anthocyanins as a Natural Food Colourants and Improvement of its Colour Stability. AIC Colour and Paints, Interim Meeting of the International Colour Associations. pp. 155-158.
[5] Mahdavi, S. A., Jafari, S. M., Ghorbani, M., & Assadpoor, E. (2014). Spray-Drying Microencapsulation of Anthocyanins by Natural Biopolymers: A Review. Drying Technol., 32(5), 509-518.
[6] Desai, K.G.H., Park, J. H., (2005). Recent Developments in Microencapsulation of Food Ingredients. Drying Technology 23(7), 1361-1394.
[7] Arueya G. L. and Akomolafe B. O. (2014). Stability Studies of microencapsulated roselle (Hibiscus Sabdariffa L) in native starch and its potential application in jam production. J. of Environmental Science
[8] Mahdavi, S. A.; Jafari, S. M; Assadpour E. and, Ghorbani M., (2016). Utilization of anthocyanin pigments from Barberry (Berberis vulgaris) as natural food colorants in jelly formulation. J. of Food Eng., 181, 59-66.
[9] Singleton, V. L.; Orthofer, K and Lamuela- Raventos, R. M. (1999). Analysis of total phenols and other oxidation substitutes and antioxidants by means Folin- Ciocalteu reagent. Methods in Enzymology, 28: 152176
[10] Abba Pacôme, O.; Bernard, D. N.; Sékou, D.; Joseph, D. A.; David, N. J.; Mongomaké, K. and Hilaire, K. T. (2014). Phytochemical and Antioxidant Activity of Roselle (Hibiscus Sabdariffa L.) Petal Extracts. Research Journal of Pharmaceutical, Biological and Chemical Sciences. 5(2) Page No. 1453.
[11] Cissé, M.; Bohuon, P.; Sambe, F.; Kane, Ch.; Sakho M.; Dornier, M. (2012). Aqueous extraction of anthocyanins from Hibiscus sabdariffa: Experimental kinetics and modeling, Journal of Food Engineering 109 (2012) 16–21
[12] Abou-Arab, A. A.; Abu-Salem, F. M.; and Abou-Arab, E. A. (2011). Physico- chemical properties of natural pigments (anthocyanin) extracted from Roselle calyces (Hibiscus subdariffa). Journal of American Science, 7-16.
[13] Mok, C. and Hettiarachchy, N. S. (1991). Heat stability of sunflower-hull anthocyanins pigments. J. Food Sci., 56:553-555
[14] Idham, Z., M. and Sarmid, M (2012). Effect of thermal processes on roselle anthocyanins encapsulated in different. Journal of food processing and preservation, 36 (2012) 176–184
[15] Egyptian Standard, (2007). Jelly Crystalls. Egyptian Standard (ES: 800,) Egyptian organization for standardization unification and production quality .A. R. E. pp. 4 -6.
[16] Rivas-Gonzalo, J. (2003). Analysis of polyphenols. In: Methods in Polyphenols Analysis; Santos-Buelga, C., Williamson, G., Eds.; Royal Society of Chemistry (Athenaeum Press, Ltd.): Cambridge, U.K.; pp 95-98, 338-358.
[17] Jafarian, S.; Mortazavi, A.; Smaeilzadeh, R. and Elhami Rad, A-H. (2014). Total Phenolic Content & Antioxidant Activity of Roselle (Hibiscus Sabdariffa L.) Calyces Extracts. J. of App. Sci. and Agric., 9(9): 165-169.
[18] Sirag, N, Elhadi M. M.; Algaili, M. A., Hozeifa, M. H. and Ohaj, M. (2014). Determination of total phenolic content and antioxidant activity of Roselle (Hibiscus sabdariffaL.) Calyxethanolic extract. Standard Res. J. of Pharm; and Pharmacology Vol. (2): 034-039
[19] Koleva, I. I., van Beek, T. A., Linssen, J., Groot, A. and Evstatieva, L. (2002). Screening of plant extracts for antioxidant activity: a comparative study on three testing methods. Phytochemical Analysis: vol. 13, no. 1, p. 8-17.
[20] Tsai, P. J.; McIntosh, J.; Pearce, P.; Camden, B. and Jordan, T. B. (2012). Anthocyanin and antioxidant capacity in roselle (Hibiscus Sabdariffa L.) extract. Food Research International 35: 351-356
[21] Andersen, O.M and Markham, KR. (2006). Flavonoids: Chemistry, Biochemistry and Applications. CRC Press; Boca Raton.
[22] Chandrasekhar, J.; Madhusudhan, M. C. and Raghavarao, S. (2012) Extraction of anthocyanins from red cabbage and purification using adsorption. Food and Bioproducts Processing, Volume 90, Issue 4, pp: 615-623
[23] Oancea, S.; Stoiab, M. and Comanc, D. (2012). Effects of extraction conditions on bioactive anthocyanin content of Vaccinium corymbosum in the perspective of food applications. Procedia Engineering, 42: 489 – 495.
[24] Kirca, A. and Cemeroglu, B. (2003). Degradation kinetics of anthocyanin in blood orange juice and concentrate. Food Chem. 81:583-587.
[25] Sipahli, S.; Mdhanlall, Y., and Mellem, J.J. (2017). Stability and degradation kinetics of crude anthocyanin extracts from H. sabdariffa. Food Sci. Technol, Campinas, 37(2): 209-215.
[26] Ikeda, T., Yamazaki, K., Kumakura, H., & Hamamoto, H. (2009). Effect of high temperature on fruit quality of pot grown strawberry plants. Acta Horticulturae, 842, 679−682.
[27] Sadilova, E., Stintzing, F. C., Kammerer, D. R., & Carle, R. (2009). Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from concentrate juices upon thermal treatment. Food Research International, 42(8), 1023–103
[28] Jiménez, N., Bohuon, P., Lima, J., Dornier, M., Vaillant, F., & Pérez, A. M. (2010). Kinetics of anthocyanin degradation and browning in reconstituted blackberry juice treated at high temperatures (100–180 °C). Journal of Agricultural and Food Chemistry, 58, 2314−2322.
[29] Martynenko, A. and Chen, Y. (2016). Degradation kinetics of total anthocyanins and formation of polymeric color in blueberry hydro thermodynamic (HTD) processing. J. of Food Eng., Volume 171, 44-51.
[30] Gradinaru, G.; Biliaderis, C. G.; Kallithraka, S.; Kefalas, P. and Garcia-Viguera, C. (2003).Thermal stability of Hibiscus sabdariffa L.anthocyanins in solution and in solid state: Effects of co-pigmentation and glass transition. Food Chem. 83,423–436.
[31] Gomez-Carracedo, A., Souto, C., Martınez-Pacheco, R., Concheiro, A., and Gomez-Amoza, J.L. (2007). Microstructural and drug release properties ofoven-dried and of slowly or fast frozen freeze-dried MCC–Carbopolpellets, Eur. J. Pharm. Biopharm. 67,236–245
[32] Gris, E. F., Ferreira, E. A., Falcão, L. D., and Bordignon-Luiz, M. T. (2007). Caffeic acid co pigmentation of anthocyanins from Cabernet Sauvignon grape extracts in model systems. Food Chem., 100, 1289−1296.
[33] González-Manzano, S., Santos-Buelga, C., Dueñas-Patón, M., Rivas-Gonzalo, J. C., & Escribano, M. T. (2008). Colour implications of self-association processes of wine anthocyanins. European Food Research and Technology, 226, 483−490.
[34] Cavalcanti, R. N.; Santos, D. T. and Meireles, M. A. A. (2011). Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview. Food Research International 44 (2011) 499–509.
[35] Sui, X.; Bary, S. and Zhou,W. (2016). Changes in the color, chemical stability and antioxidant capacity of thermally treated anthocyanin aqueous solution over storage. Food Chemistry192 (2016) 516–524