US 12,167,741 B2
Method for improving stability of anthocyanin
Yongtao Wang, Beijing (CN); Xiaojun Liao, Beijing (CN); Liang Zhao, Beijing (CN); and Yuwan Li, Beijing (CN)
Assigned to CHINA AGRICULTURAL UNIVERSITY, Beijing (CN)
Appl. No. 17/416,347
Filed by CHINA AGRICULTURAL UNIVERSITY, Beijing (CN)
PCT Filed Oct. 23, 2019, PCT No. PCT/CN2019/112661
§ 371(c)(1), (2) Date Jun. 18, 2021,
PCT Pub. No. WO2021/035913, PCT Pub. Date Mar. 4, 2021.
Claims priority of application No. 201910807043.3 (CN), filed on Aug. 29, 2019.
Prior Publication US 2022/0071242 A1, Mar. 10, 2022
Int. Cl. A23L 3/3544 (2006.01); A23L 5/43 (2016.01); A23L 33/105 (2016.01); A23L 33/125 (2016.01)
CPC A23L 3/3544 (2013.01) [A23L 5/43 (2016.08); A23L 33/105 (2016.08); A23L 33/125 (2016.08)] 10 Claims
OG exemplary drawing
 
1. A method for improving stability of an anthocyanin, comprising the following steps:
1) Adding a starch to an aqueous solution of hydrochloric acid to form a starch solution, adding an anthocyanin to the starch solution to form a system, and subjecting the system to a high hydrostatic pressure treatment; and
2) Subjecting a mixture obtained from the high hydrostatic pressure treatment to low-temperature storage.