Optimization of ultrasonic assisted ethanolic extraction for natural pigments from butterfly pea flower applied in Thai dessert using Box-Behnken approach

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dc.contributor.authorSamart Sai‐Ut
dc.contributor.authorApisara Teksee
dc.contributor.authorJaksuma Pongsetkul
dc.contributor.authorSirima Sinthusamran
dc.contributor.authorSaroat Rawdkuen
dc.date.accessioned2026-05-08T19:16:30Z
dc.date.issued2024-5-17
dc.description.abstract* value. These findings highlight the value of optimal ultrasonic-assisted extraction for enhancing BPF's natural colorant extraction and promoting sustainable use in food and dessert applications.
dc.identifier.doi10.1016/j.fochx.2024.101484
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/15559
dc.publisherFood Chemistry X
dc.subjectPhytochemicals and Antioxidant Activities
dc.subjectAntioxidant Activity and Oxidative Stress
dc.subjectEssential Oils and Antimicrobial Activity
dc.titleOptimization of ultrasonic assisted ethanolic extraction for natural pigments from butterfly pea flower applied in Thai dessert using Box-Behnken approach
dc.typeArticle

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