Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants

María Belén Álvarez Pérez, María J. Da Peña Hamparsomian, Roxana E. González, Gabriela Inés Denoya, Deolindo L. E. Dominguez, Karina Barboza, Massimo Iorizzo, Philipp W. Simon, Sergio Ramón Vaudagna, Pablo F. Cavagnaro