Encapsulation of betalains from beetroot pomace in protein-gum blends: characterization, antioxidant and color stability analysis
Betalains exhibit strong potential as natural food colorants; however, their practical application is limited by instability under exposure to heat, oxygen, and light. To address these challenges while incorporating sustainable and circular approaches, betalains were extracted from beetroot (Beta vu...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2026-06-01
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| Col·lecció: | Applied Food Research |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S277250222600106X |
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