Thermal and pH stability of (Mexican honeysuckle) pigments: Application of mathematical probabilistic models to predict pigments stability.

Kinetic and probabilistic (Time-to-Failure, TTF) models were used to predict the color (, , total color differences (), and ) stability of leaves pigments subjected to different temperatures (40 - 80 °C) and pHs (2 - 12). The change in pH caused different hues (from 60° = orange red to 268° = deep-blue) due to the shift effect of anthocyanins in the extract. Temperatures higher than 60 °C increased the color degradation.

Microencapsulates by spray of GG from fermented whole or skimmed cow's milk added with Mexican honeysuckle () extract using mesquite gum as carrier agent.

This work aimed to evaluate the effect of the addition 5°Bx Mexican honeysuckle () extract (JSE) in spray dried encapsulates of whole and skimmed unfermented and fermented cow's milk with (LR). All samples were spray dried at 160 °C. Samples were analyzed in physical properties (moisture content, water activity ( ), , , , Hue, Chroma color parameters, particle size), LR content, and bioactive compounds (total anthocyanins (TA), total phenolic content (TPC), and antioxidant capacity (AC) using the DPPH assay).