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Bakit kaya? Naging Pink yung kulay Blue
Isa ka ba sa nagtataka kung bakit nagiging pink yung mga color changing drinks na blue? Paano nga ba nagyayari yun? Anu-ano nga bang chemical compounds ang involved dito? Alamin natin ang sagot sa episode na ito.
Podcast intro theme music: from Transistor.fm
Outro theme music: Cantina Rag by Jackson F. Smith
https://freemusicarchive.org/home
References:
Khoo, H. E., Azlan, A., Tang, S. T., & Lim, S. M. (2017). Anthocyanidins and anthocyanins: Colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food & Nutrition Research, 61(1). https://doi.org/10.1080/16546628.2017.1361779
S Wahyuningsih et al. 2017. The Effect of pH and Color Stability of Anthocyanin on Food Colorant. IOP Conf. Ser.: Mater. Sci. Eng. https://iopscience.iop.org/article/10.1088/1757-899X/193/1/012047
Mattioli, R., Francioso, A., Mosca, L., & Silva, P. (2020). Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases. Molecules, 25(17). https://doi.org/10.3390/molecules25173809
Aprodu, I., Milea, Ș. A., Enachi, E., Râpeanu, G., Bahrim, G. E., & Stănciuc, N. (2020). Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality. Foods, 9(11). https://doi.org/10.3390/foods9111593
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By thebkpodcastphIsa ka ba sa nagtataka kung bakit nagiging pink yung mga color changing drinks na blue? Paano nga ba nagyayari yun? Anu-ano nga bang chemical compounds ang involved dito? Alamin natin ang sagot sa episode na ito.
Podcast intro theme music: from Transistor.fm
Outro theme music: Cantina Rag by Jackson F. Smith
https://freemusicarchive.org/home
References:
Khoo, H. E., Azlan, A., Tang, S. T., & Lim, S. M. (2017). Anthocyanidins and anthocyanins: Colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food & Nutrition Research, 61(1). https://doi.org/10.1080/16546628.2017.1361779
S Wahyuningsih et al. 2017. The Effect of pH and Color Stability of Anthocyanin on Food Colorant. IOP Conf. Ser.: Mater. Sci. Eng. https://iopscience.iop.org/article/10.1088/1757-899X/193/1/012047
Mattioli, R., Francioso, A., Mosca, L., & Silva, P. (2020). Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases. Molecules, 25(17). https://doi.org/10.3390/molecules25173809
Aprodu, I., Milea, Ș. A., Enachi, E., Râpeanu, G., Bahrim, G. E., & Stănciuc, N. (2020). Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality. Foods, 9(11). https://doi.org/10.3390/foods9111593