Synergistic enhancing effect of xanthan gum, carboxymethyl cellulose and citric acid on the stability of betacyanins in fermented red dragon fruit (Hylocereus polyrhizus) drink during storage

Nowadays, the demand for using healthy natural pigments (betacyanins) in the food industry is increasing. The present study aimed to overcome the circumstances that render the betacyanins instability in the red dragon fruit drink using mild approaches. These included optimised fermentation, incorpor...

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Detalles Bibliográficos
Autores principales: Lim, Teck Wei, Lim, Renee Lay Hong, Pui, Liew Phing, Tan, Chin Ping, Ho, Chun Wai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10590944/
https://www.ncbi.nlm.nih.gov/pubmed/37876430
http://dx.doi.org/10.1016/j.heliyon.2023.e21025

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10590944/
https://www.ncbi.nlm.nih.gov/pubmed/37876430
http://dx.doi.org/10.1016/j.heliyon.2023.e21025

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