Cargando...
Microencapsulation of betacyanin from red dragon fruit (Hylocereus polyrhizus) peels using pectin by simple coacervation to enhance stability
Betacyanin is a red natural dye pigment widely used in food products. However, the pigment is also unstable and easily degraded by temperature during storage and food processing. This research aims to increase the stability of betacyanin obtained from dragon fruit peels using pectin as a wall medium...
Gardado en:
| Publicado en: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2020
|
| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8292477/ https://ncbi.nlm.nih.gov/pubmed/34366455 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04910-8 |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|