{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,27]],"date-time":"2026-08-27T10:11:56Z","timestamp":1787825516906,"version":"build-2784847793"},"reference-count":71,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2022,3,23]],"date-time":"2022-03-23T00:00:00Z","timestamp":1647993600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:p>\n                    The aim of this study was to observe the effect of purple corn anthocyanin on the light-induced antioxidant activity, free radicals, volatile compounds, color parameters, and sensory properties of milk during storage. There were four groups: (1) negative control, no addition of anthocyanins + exposure to fluorescent light (NC); (2) positive control 1, no addition of anthocyanins + protected from fluorescent light (PC1); (3) positive control 2, the addition of 0.3% (w\/v) anthocyanins + exposure to fluorescent light (PC2); and (4) the addition of 0.3% anthocyanins + protected from fluorescent light (AC). The results indicated that the concentration of antioxidant activity parameters in the NC group decreased during the entire storage period, whereas antioxidant activity parameters were unchanged except for the glutathione peroxidase (GSH-Px) in the AC group. Moreover, the NC group showed lower levels of 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and higher levels of superoxide anion and hydrogen peroxide than the other groups after 1 d of storage period. The extent of malondialdehyde accumulation and lipid peroxidation in the control groups were greater than that of the AC group. Twenty-two volatile compounds were determined in milk, which consisted of eight alcohols, three ketones, five aldehydes, two esters, and four hydrocarbons by headspace gas chromatography mass spectrometer analysis. Specifically, individual aldehydes, esters and hydrocarbons in the AC group remained at relatively stable values during storage relative to the other three groups. Stronger positive correlations were detected between several antioxidant activities (superoxide dismutase, GSH-Px) and DPPH scavenging activity as well as total ketones in milk. Adding of anthocyanin did not impact on the color values of L\n                    <jats:sup>*<\/jats:sup>\n                    , a\n                    <jats:sup>*<\/jats:sup>\n                    and b\n                    <jats:sup>*<\/jats:sup>\n                    in light-protected milk during the entire storage period. Some sensory evaluation parameters (flat, garlic\/onion\/weedy, oxidized-light, oxidized-metal, rancid) in AC group were significantly higher than that of the control group at the end of the period. In conclusion, the current study revealed that the addition of purple corn anthocyanin pigment to light-protected milk had the potential to prevent lipid oxidation, enhance antioxidant activity, maintain volatile compounds and increase the sensory scores.\n                  <\/jats:p>","DOI":"10.3389\/fnut.2022.862689","type":"journal-article","created":{"date-parts":[[2022,3,28]],"date-time":"2022-03-28T18:09:09Z","timestamp":1648490949000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":30,"title":["Effect of Purple Corn Anthocyanin on Antioxidant Activity, Volatile Compound and Sensory Property in Milk During Storage and Light Prevention"],"prefix":"10.3389","volume":"9","author":[{"given":"Xing-Zhou","family":"Tian","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xu","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chao","family":"Ban","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qing-Yuan","family":"Luo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jia-Xuan","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qi","family":"Lu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2022,3,23]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"113","DOI":"10.1079\/NRR200497","article-title":"The impact of long-chain n-3 polyunsaturated fatty acids on human health","volume":"18","author":"Ruxton","year":"2005","journal-title":"Nutr Res Rev"},{"key":"B2","doi-asserted-by":"publisher","first-page":"518","DOI":"10.1136\/adc.2004.049247","article-title":"Effect of storage on breast milk antioxidant activity","volume":"89","author":"Hanna","year":"2004","journal-title":"Arch Dis Child Fetal"},{"key":"B3","doi-asserted-by":"publisher","first-page":"3980","DOI":"10.1021\/acs.jafc.5b01614","article-title":"Light-induced lipid oxidation in sheep milk: effects of dietary grape seed and linseed, alone or in combination, on milk oxidative stability","volume":"63","author":"Correddu","year":"2015","journal-title":"J Agr Food Chem"},{"key":"B4","doi-asserted-by":"publisher","first-page":"569","DOI":"10.1017\/S0022029902005782","article-title":"Determination of volatile compounds in cows' milk using headspace GC-MS","volume":"69","author":"Toso","year":"2002","journal-title":"J Dairy Res"},{"key":"B5","doi-asserted-by":"publisher","first-page":"691","DOI":"10.1017\/S0022029900020768","article-title":"Mechanisms of formation of aroma compounds in milk and milk products","volume":"46","author":"Forss","year":"1979","journal-title":"J Dairy Res"},{"key":"B6","first-page":"69","article-title":"Some factors influencing the autoxidation of milks rich in linoleic acid","volume":"12","author":"Hill","year":"1977","journal-title":"New Zeal J Dairy Sci Tech"},{"key":"B7","doi-asserted-by":"publisher","first-page":"1783","DOI":"10.3168\/jds.S0022-0302(80)83140-7","article-title":"Antioxidant activity of skim milk: effect of heat and resultant sulfhydryl groups","volume":"63","author":"Taylor","year":"1980","journal-title":"J Dairy Sci"},{"key":"B8","doi-asserted-by":"publisher","first-page":"1306","DOI":"10.1016\/j.idairyj.2006.06.005","article-title":"Antioxidative peptides derived from milk proteins","volume":"16","author":"Pihlanto","year":"2006","journal-title":"Int. Dairy J"},{"key":"B9","doi-asserted-by":"publisher","first-page":"32178","DOI":"10.1016\/j.foodchem.2022.132178","article-title":"Lipophilized apigenin derivatives produced during the frying process as novel antioxidants","volume":"379","author":"Zhao","year":"2022","journal-title":"Food Chem"},{"key":"B10","doi-asserted-by":"publisher","first-page":"715710","DOI":"10.3389\/fvets.2021.715710","article-title":"Effects of purple corn anthocyanin on blood biochemical indexes, ruminal fluid fermentation, and rumen microbiota in goats","volume":"8","author":"Tian","year":"2021","journal-title":"Front Vet Sci"},{"key":"B11","doi-asserted-by":"publisher","first-page":"7808","DOI":"10.3168\/jds.2020-18409","article-title":"Effect of purple corn pigment on change of anthocyanin composition and unsaturated fatty acids during milk storage","volume":"103","author":"Tian","year":"2020","journal-title":"J Dairy Sci"},{"key":"B12","doi-asserted-by":"publisher","first-page":"2121","DOI":"10.1039\/C6FO01795A","article-title":"The effect of Isabel grape addition on the physicochemical, microbiological and sensory characteristics of probiotic goat milk yogurt","volume":"8","author":"Silva","year":"2017","journal-title":"Food Funct"},{"key":"B13","doi-asserted-by":"publisher","first-page":"1190","DOI":"10.1016\/j.foodchem.2010.11.170","article-title":"Interaction between whey proteins and lipids during light-induced oxidation","volume":"126","author":"Mestdagh","year":"2011","journal-title":"Food Chem"},{"key":"B14","doi-asserted-by":"publisher","first-page":"220","DOI":"10.1016\/j.foodchem.2015.09.033","article-title":"Pigment and color stability of beetroot betalains in cow milk during thermal treatment","volume":"196","author":"G\u00fcne\u015fer","year":"2016","journal-title":"Food Chem"},{"key":"B15","doi-asserted-by":"publisher","first-page":"769","DOI":"10.1016\/j.freeradbiomed.2008.11.023","article-title":"Antioxidant activity of blueberry fruit is impaired by association with milk","volume":"46","author":"Serafini","year":"2009","journal-title":"Free Radical Bio Med"},{"key":"B16","doi-asserted-by":"publisher","first-page":"1070","DOI":"10.1111\/j.1651-2227.2008.00870.x","article-title":"Antioxidant capacity of human milk: effect of thermal conditions for the pasteurization","volume":"97","author":"Silvestre","year":"2009","journal-title":"Acta Pdiatrica"},{"key":"B17","doi-asserted-by":"publisher","first-page":"100","DOI":"10.3389\/fnut.2018.00100","article-title":"Storage temperature impacts on anthocyanins degradation, color changes and haze development in juice of \u201cMerlot\u201d and \u201cRuby\u201d grapes (Vitis vinifera)","volume":"5","author":"Muche","year":"2018","journal-title":"Front Nutr"},{"key":"B18","doi-asserted-by":"publisher","first-page":"872","DOI":"10.3168\/jds.S0022-0302(05)72753-3","article-title":"Effect of antioxidant (\u03b1-tocopherol and ascorbic acid) fortification on light-induced flavor of milk","volume":"88","author":"Van Aardt","year":"2005","journal-title":"J Dairy Sci"},{"key":"B19","doi-asserted-by":"publisher","first-page":"4325","DOI":"10.3168\/jds.2016-10847","article-title":"Flavor and stability of milk proteins","volume":"99","author":"Smith","year":"2016","journal-title":"J. Dairy Sci"},{"key":"B20","doi-asserted-by":"publisher","first-page":"35","DOI":"10.1016\/j.anifeedsci.2013.06.009","article-title":"Effects of different fat mixtures on milk fatty acid composition and oxidative stability of milk fat","volume":"185","author":"Zhao","year":"2013","journal-title":"Anim Feed Sci Tech"},{"key":"B21","doi-asserted-by":"publisher","first-page":"2246","DOI":"10.2527\/jas.2014-7767","article-title":"Effect of dietary supplementation with glycitein during late pregnancy and lactation on antioxidative indices and performance of primiparous sows","volume":"93","author":"Hu","year":"2015","journal-title":"J Anim Sci"},{"key":"B22","doi-asserted-by":"publisher","first-page":"2082","DOI":"10.1016\/S2095-3119(18)61970-7","article-title":"Comparison of forage yield, silage fermentative quality, anthocyanin stability, antioxidant activity, and in vitro rumen fermentation of anthocyanin-rich purple corn (Zea mays L.) stover and sticky corn stover","volume":"17","author":"Tian","year":"2018","journal-title":"J Integr Agr"},{"key":"B23","doi-asserted-by":"publisher","first-page":"2407","DOI":"10.3390\/ani11082407","article-title":"Purple corn anthocyanin affects lipid mechanism, flavor compound profiles, and related gene expression of longissimus thoracis et lumborum muscle in goats","volume":"11","author":"Tian","year":"2021","journal-title":"Animals"},{"key":"B24","doi-asserted-by":"publisher","first-page":"5961","DOI":"10.3390\/s8095961","article-title":"Color changes of UHT milk during storage","volume":"8","author":"Popov-Ralji\u0107","year":"2008","journal-title":"Sensors Basel"},{"key":"B25","doi-asserted-by":"publisher","first-page":"495","DOI":"10.3168\/jds.S0022-0302(06)72112-9","article-title":"Comparison of descriptive sensory analysis and chemical analysis for oxidative changes in milk","volume":"89","author":"Hedegaard","year":"2006","journal-title":"J Dairy Sci"},{"key":"B26","doi-asserted-by":"crossref","DOI":"10.1007\/978-0-387-77408-4","volume-title":"The Sensory Evaluation of Dairy Products. 2nd ed.","author":"Clark","year":"2009"},{"key":"B27","doi-asserted-by":"publisher","first-page":"9966","DOI":"10.3168\/jds.2017-13031","article-title":"A 100-Year review: sensory analysis of milk","volume":"100","author":"Schiano","year":"2017","journal-title":"J Dairy Sci"},{"key":"B28","volume-title":"Methods for Sensory Evaluation of Food","author":"Larmond","year":"1977"},{"key":"B29","doi-asserted-by":"crossref","DOI":"10.1079\/9780851998206.0000","volume-title":"Biostatistics for Animal Science","author":"Kaps","year":"2004"},{"key":"B30","doi-asserted-by":"publisher","first-page":"293","DOI":"10.1016\/j.foodres.2015.02.027","article-title":"Comparing quality and emotional responses as related to acceptability of light-induced oxidation flavor in milk","volume":"76","author":"Walsh","year":"2015","journal-title":"Food Res Int"},{"key":"B31","doi-asserted-by":"publisher","first-page":"216","DOI":"10.3168\/jds.S0022-0302(64)88624-0","article-title":"Light-induced oxidations in milk","volume":"47","author":"Wishner","year":"1964","journal-title":"J Dairy Sci"},{"key":"B32","doi-asserted-by":"publisher","first-page":"189","DOI":"10.1159\/000087071","article-title":"Addition of milk does not alter the antioxidant activity of black tea","volume":"49","author":"Reddy","year":"2005","journal-title":"Ann Nutr Metab"},{"key":"B33","doi-asserted-by":"publisher","first-page":"2650","DOI":"10.1111\/ijfs.12261","article-title":"Contributions of phenolics and added vitamin C to the antioxidant capacity of pomegranate and grape juices: synergism and antagonism among constituents","volume":"48","author":"Bolling","year":"2013","journal-title":"Int J Food Sci Tech"},{"key":"B34","doi-asserted-by":"publisher","first-page":"797","DOI":"10.1007\/s00726-012-1393-9","article-title":"Antioxidative peptides: enzymatic production, in vitro and in vivo antioxidant activity and potential applications of milk-derived antioxidative peptides","volume":"44","author":"Power","year":"2013","journal-title":"Amino Acids"},{"key":"B35","doi-asserted-by":"publisher","first-page":"329","DOI":"10.12691\/jfnr-6-5-8","article-title":"Assessment of the biological activity in human milk power treated with different processes for their conservation","volume":"6","author":"Arreola","year":"2018","journal-title":"J Food Nutr Res"},{"key":"B36","doi-asserted-by":"publisher","first-page":"106","DOI":"10.1111\/j.1365-2672.2006.03072.x","article-title":"Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria","volume":"102","author":"Virtanen","year":"2007","journal-title":"J Appl Microbiol"},{"key":"B37","doi-asserted-by":"publisher","first-page":"15","DOI":"10.1016\/j.postharvbio.2013.12.003","article-title":"Low-intensity light cycles improve the quality of lamb's lettuce (Valerianella olitoria [L.] Pollich) during storage at low temperature","volume":"90","author":"Braidot","year":"2014","journal-title":"Postharvest Biol Tec"},{"key":"B38","doi-asserted-by":"publisher","first-page":"275","DOI":"10.1111\/1750-3841.14016","article-title":"Effects of pro-oxidants and antioxidants on the total antioxidant capacity and lipid oxidation products of milk during refrigerated storage","volume":"83","author":"Gutierrez","year":"2018","journal-title":"J Food Sci"},{"key":"B39","doi-asserted-by":"publisher","first-page":"4177","DOI":"10.1007\/s13197-019-03888-2","article-title":"Changes in bioavailability of sour cherry (Prunus cerasus L.) phenolics and anthocyanins when consumed with dairy food matrices","volume":"56","author":"Oksuz","year":"2019","journal-title":"J Food Sci Tech"},{"key":"B40","doi-asserted-by":"publisher","first-page":"8775","DOI":"10.1021\/jf051247o","article-title":"Characterization of anthocyanin-rich waste from purple corncobs (Zea mays L.) and its application to color milk","volume":"53","author":"Jing","year":"2005","journal-title":"J Agr Food Chem"},{"key":"B41","doi-asserted-by":"publisher","first-page":"664","DOI":"10.3390\/ani11030664","article-title":"Feeding a negative dietary cation\u2013anion difference to female goats is feasible, as indicated by the non-deleterious effect on rumen fermentation and rumen microbial population and increased plasma calcium level","volume":"11","author":"Yang","year":"2021","journal-title":"Animals"},{"key":"B42","doi-asserted-by":"publisher","first-page":"1307","DOI":"10.1007\/s10457-018-0318-3","article-title":"Evaluation of sorghum hull serving as feed alternative on growth performance, nutrients digestibility and plasma metabolites for growing goats","volume":"94","author":"Yang","year":"2020","journal-title":"Agroforest Syst"},{"key":"B43","doi-asserted-by":"publisher","first-page":"1384","DOI":"10.1093\/jas\/sky477","article-title":"Effects of anthocyanin-rich purple corn (Zea mays L.) stover silage on nutrient utilization, rumen fermentation, plasma antioxidant capacity, and mammary gland gene expression in dairy goats","volume":"97","author":"Tian","year":"2019","journal-title":"J Anim Sci"},{"key":"B44","doi-asserted-by":"crossref","DOI":"10.1016\/B978-0-12-472550-8.50005-6","volume-title":"Chemical Structure of Anthocyanins","author":"Brouillard","year":"1982"},{"key":"B45","doi-asserted-by":"publisher","first-page":"1063","DOI":"10.1002\/(SICI)1097-0010(20000515)80:7<1063::AID-JSFA605>3.0.CO;2-Q","article-title":"Anthocyanins\u2013nature, occurrence and dietary burden","volume":"80","author":"Clifford","year":"2000","journal-title":"J Sci Food Agric"},{"key":"B46","doi-asserted-by":"publisher","first-page":"103","DOI":"10.1017\/S0007114500002324","article-title":"Antioxidative factors in milk","volume":"84","author":"Lindmark-M\u00e5nsson","year":"2000","journal-title":"Br J Nutr"},{"key":"B47","doi-asserted-by":"publisher","first-page":"115","DOI":"10.1515\/afmnai-2015-0012","article-title":"Antioxidants and antioxidant capacity of human milk","volume":"32","author":"\u017divkovi\u0107","year":"2015","journal-title":"Acta Fac Med Nai"},{"key":"B48","doi-asserted-by":"publisher","first-page":"4821","DOI":"10.1021\/jf990312p","article-title":"Phenol antioxidant quantity and quality in foods: cocoa, dark chocolate, and milk chocolate","volume":"47","author":"Vinson","year":"1999","journal-title":"J Agric Food Chem"},{"key":"B49","doi-asserted-by":"publisher","first-page":"1552","DOI":"10.3168\/jds.2014-8796","article-title":"Effect of commercial grape extracts on the cheese-making properties of milk","volume":"98","author":"Denise","year":"2015","journal-title":"J Dairy Sci"},{"key":"B50","doi-asserted-by":"publisher","first-page":"249","DOI":"10.1016\/j.ifset.2003.08.006","article-title":"Oxidative stability of structured lipids containing C18:0, C18:1, C18:2, C18:3 or CLA in sn2-position\u2013as bulk lipids and in milk drinks","volume":"5","author":"Timm-Heinrich","year":"2004","journal-title":"Innov Food Sci Emerg"},{"key":"B51","doi-asserted-by":"publisher","first-page":"1569","DOI":"10.1111\/j.1651-2227.2004.tb00845.x","article-title":"Determination of oxidative status in breast and formula milk","volume":"93","author":"Turoli","year":"2005","journal-title":"Acta Paediatr"},{"key":"B52","volume-title":"Effects of lipid oxidation initiators and antioxidants on the total antioxidant capacity of milk and oxidation products during storage","author":"Gutierrez","year":"2014"},{"key":"B53","doi-asserted-by":"publisher","first-page":"291","DOI":"10.1080\/096374899101175","article-title":"Studies on the antioxidant activity of milk caseins","volume":"50","author":"Cervato","year":"1999","journal-title":"Int J Food Sci Nutr"},{"key":"B54","doi-asserted-by":"publisher","first-page":"141","DOI":"10.3233\/JBR-180327","article-title":"Oxidative stability of a dairy product pike yogurt, with anthocyanin extracts of corozo (Bactris guineensis) and grape (Vitis vinifera)","volume":"9","author":"Gualdr\u00f3n","year":"2019","journal-title":"J Berry Res"},{"key":"B55","doi-asserted-by":"publisher","first-page":"36","DOI":"10.1016\/j.ultsonch.2018.04.005","article-title":"Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef","volume":"46","author":"Zou","year":"2018","journal-title":"Ultrason Sonochem"},{"key":"B56","doi-asserted-by":"publisher","first-page":"1001","DOI":"10.3168\/jds.S0022-0302(68)87113-9","article-title":"Heat-induced volatile compounds in milk","volume":"51","author":"Scanlan","year":"1968","journal-title":"J Dairy Sci"},{"key":"B57","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1054\/plef.1998.0001","article-title":"Antioxidant effect of anthocyanin on enzymatic and non-enzymatic lipid peroxidation","volume":"60","author":"Narayan","year":"1999","journal-title":"Prostag Leukotr Ess"},{"key":"B58","doi-asserted-by":"publisher","first-page":"104532","DOI":"10.1016\/j.microc.2019.104532","article-title":"Effect of sterilization and storage on volatile compounds, sensory properties and physicochemical properties of coconut milk","volume":"153","author":"Wang","year":"2019","journal-title":"Microchem J"},{"key":"B59","doi-asserted-by":"publisher","first-page":"10149","DOI":"10.1021\/acs.jafc.0c03978","article-title":"Inhibition of lipid and protein oxidation in whey protein-stabilized emulsions using a natural antioxidant: black rice anthocyanins","volume":"68","author":"Yi","year":"2020","journal-title":"J Agric Food Chem"},{"key":"B60","doi-asserted-by":"publisher","first-page":"413","DOI":"10.3168\/jds.2018-15423","article-title":"Purple corn (Zea mays L.) stover silage with abundant anthocyanins transferring anthocyanin composition to the milk and increasing antioxidant status of lactating dairy goats","volume":"102","author":"Tian","year":"2019","journal-title":"J Dairy Sci"},{"key":"B61","doi-asserted-by":"publisher","first-page":"66","DOI":"10.19070\/2379-1578-1600013","article-title":"Determination of antioxidant capacity and free radical scavenging activity of milk from native cows (Bos indicus), exotic cows (Bos taurus), and riverine buffaloes (Bubalus bubalis) across different lactation stages","volume":"3","author":"Mann","year":"2016","journal-title":"Int J Dairy Sci Process"},{"key":"B62","doi-asserted-by":"publisher","first-page":"2083","DOI":"10.1002\/fsn3.1049","article-title":"The effect of Perilla (Perilla frutescens) leaf extracts on the quality of surimi fish balls","volume":"7","author":"Zhao","year":"2019","journal-title":"Food Sci Nutr"},{"key":"B63","doi-asserted-by":"publisher","first-page":"813672","DOI":"10.3389\/fvets.2021.813672","article-title":"Effect of Supplementation with selenium-yeast on muscle antioxidant activity, meat quality, fatty acids and amino acids in goats","volume":"8","author":"Tian","year":"2022","journal-title":"Front Vet Sci"},{"key":"B64","doi-asserted-by":"publisher","first-page":"165","DOI":"10.1111\/1471-0307.12359","article-title":"Natural antioxidants in milk and dairy products","volume":"70","author":"Grazyna","year":"2017","journal-title":"Int J Dairy Technol"},{"key":"B65","doi-asserted-by":"publisher","first-page":"461","DOI":"10.1017\/S0022029999003568","article-title":"Free radical formation in freeze-dried raw milk in relation to its \u03b1-tocopherol level","volume":"66","author":"Stapelfeldt","year":"1999","journal-title":"J Dairy Res"},{"key":"B66","doi-asserted-by":"publisher","first-page":"310","DOI":"10.1016\/j.foodchem.2007.12.034","article-title":"Stability of antioxidants in an apple polyphenol-milk model system","volume":"109","author":"Wegrzyn","year":"2008","journal-title":"Food Chem"},{"key":"B67","doi-asserted-by":"publisher","first-page":"116738","DOI":"10.1016\/j.carbpol.2020.116738","article-title":"Development and optimization of dynamic gelatin\/chitosan nanoparticles incorporated with blueberry anthocyanins for milk freshness monitoring","volume":"247","author":"Ma","year":"2020","journal-title":"Carbohyd Polym"},{"key":"B68","doi-asserted-by":"publisher","first-page":"790697","DOI":"10.3389\/fnut.2021.790697","article-title":"Transcriptomic and metabolomic profiling reveals the effect of LED light quality on fruit ripening and anthocyanin accumulation in cabernet sauvignon grape","volume":"8","author":"Zhang","year":"2021","journal-title":"Front Nutr"},{"key":"B69","doi-asserted-by":"publisher","first-page":"1089","DOI":"10.1007\/s13197-013-1067-y","article-title":"Stability and quality of herb (Pueraria Tuberosa)-milk model system","volume":"52","author":"Sawale","year":"2015","journal-title":"J. Food Sci. Technol"},{"key":"B70","doi-asserted-by":"publisher","first-page":"1400","DOI":"10.3390\/foods9101400","article-title":"Sugar reduction in dairy food: an overview with flavoured milk as an example","volume":"9","author":"Mahato","year":"2020","journal-title":"Foods"},{"key":"B71","doi-asserted-by":"publisher","first-page":"2485","DOI":"10.1111\/j.1365-2621.2009.02045.x","article-title":"Extraction and identification of anthocyanin from purple corn (Zea mays L","volume":"44","author":"Yang","year":"2010","journal-title":"Int J Food Sci Tech"}],"container-title":["Frontiers in Nutrition"],"original-title":[],"link":[{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fnut.2022.862689\/full","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,3,28]],"date-time":"2022-03-28T18:09:26Z","timestamp":1648490966000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fnut.2022.862689\/full"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,3,23]]},"references-count":71,"alternative-id":["10.3389\/fnut.2022.862689"],"URL":"https:\/\/doi.org\/10.3389\/fnut.2022.862689","relation":{},"ISSN":["2296-861X"],"issn-type":[{"value":"2296-861X","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,3,23]]},"article-number":"862689"}}