Marpaung, A. M.
Butterfly pea (Clitoria ternatea L.) is a wild plant known for its vibrant blue anthocyanin pigments, which serve as natural food dyes. This study aims to explore the potential health benefits of butterfly pea and its applications in food science. We conducted a comprehensive review of existing literature to analyze the antioxidant properties of anthocyanins found in butterfly pea, emphasizing their capability in stabilizing free radicals and their role in preventing various diseases, including cancer and degenerative conditions. Our findings reveal that the anthocyanin pigments not only impart color but also provide significant health benefits due to their antioxidant properties, thus making them valuable in food products. Additionally, we examined the processes involved in extracting these pigments and the impact of extraction conditions on their stability and efficacy. The research highlights the versatility of butterfly pea as both a colorant and a functional ingredient in food products, suggesting its increased incorporation to enhance nutritional value and consumer appeal in natural food colorings. These insights can guide further investigations into the utilization of butterfly pea in the food industry as a safe and beneficial natural dye.
@article{e9868470-3db9-412c-a160-bc37c46fb3d0,
title={Food Science and Technology},
author={Marpaung and A. M.},
year={2023},
language={en}
}TY - JOUR TI - Food Science and Technology AU - Marpaung AU - A. M. PY - 2023 LA - en ER -
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