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Sweet potato starch noodle enriched with purple sweet potato anthocyanins: Improving anthocyanin retention and noodle quality by adding citrus peel pectin
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DOI：10.1016/j.fochx.2026.104266.png)
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Abstract
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• Citrus pectin (CP) increased the retention of PSPA in sweet potato starch noodle. • Purple sweet potato anthocyanins (PSPA) and 0.5% CP exhibited a nanoscale complex. • 0.5%CP-PSPA interaction showed multilayer adsorption fitted with Freundlich isotherm. • AP0.5 demonstrated comparable starch noodle quality to CTRL, with improved color. • PSPA and CP enlarged the pores in the microstructure of sweet potato starch noodles.
Keywords:
Purple sweet potato anthocyanins
Starch noodle
Anthocyanin-pectin complexes
Noodle quality
Anthocyanin retention improvement
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