Congratulations to Dr. Ellia La on her successful dissertation defense. Her dissertation is “Modulating Photochromism of Acylated Anthocyanins by Ultraviolet-Visible Excitation and Acylation Patterns for the Expansion of Color Diversification”
Congratulations to current members (Gonzalo, Danielle, Monica) and lab alumni (Carla, Fei, Pu, Kai, Yucheng, Sydney) on publishing ” THE AMAZING COLORS OF PERUVIAN BIODIVERSITY: SELECT PERUVIAN PLANTS FOR USE AS FOOD COLORANTS” in Anales Cientificos.
Lu’s oral presentation “Formation efficiency and color performance of pyranoanthocyanins derived from anthocyanins and 3-deoxyanthocyanins” won 1st prize in IFT Food Chemistry Division.
Erica’s oral presentation “Characteristics of American, Bodinier, and Purple Beautyberry as potential novel sources of natural colorants” won 3rd prize in IFT Fruit and Vegetable Products Division.
Ellia presented “Photoisomerizing structurally diverse acylated cyanidins” at IUPAC Photochemistry Conference in Amsterdam.
Danielle placed first as a member of OSU college bowl team at IFT.
Gonzalo presented “High yields production of novel anthocyanins-derived pigments using 4-vinyphenol as a cofactor” in IFT Food Chemistry Division.
Congratulations to Erica for successfully defending her master’s thesis “Characterization and quantification of anthocyanins and other phenolics in the fruits of Beautyberry species”. We had a lab lunch to celebrate!
Ellia and Monica recently published “Ultraviolet–Visible Excitation of cis- and trans-p-Coumaric Acylated Delphinidins and Their Resulting Photochromic Characteristics” on ACS Food Science and Technology! They found that visible energy induced greater trans-to-cis isomerization, and cis-Dp showed greater color intensity and stability at pH 1 and a greener hue than trans-Dp at pH 8. Great job!