Color and Stability of Anthocyanins of Chagalapoli (Ardisia compressa K.) Fruit Added to an Isotonic Beverage as Microcapsules and as Free Extract

The demand for natural pigments in the food industry is increasing. Color and stability of anthocyanins of chagalapoli (Ardisia compressa K.) fruit added to an isotonic beverage as microcapsules and free extract were evaluated at two temperatures (4 and 25 °C) in the absence of light. Anthocyanins d...

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Detalles Bibliográficos
Autores principales: Antonio-Gómez, María Vianey, Salinas-Moreno, Yolanda, Hernández-Rosas, Francisco, Herrera-Corredor, José Andrés, Contreras-Oliva, Adriana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217480/
https://www.ncbi.nlm.nih.gov/pubmed/37238826
http://dx.doi.org/10.3390/foods12102009

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217480/
https://www.ncbi.nlm.nih.gov/pubmed/37238826
http://dx.doi.org/10.3390/foods12102009

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