Synergistic effects of ascorbic acid, low methoxy pectin, and EDTA on stabilizing the natural red colors in acidified beverages

Betacyanins are one of the reddish to violet betalain pigments that are unstable under an oxygen atmosphere, greatly limiting their application and commercial potential. To improve the betacyanins color stability, we explored synergistic effects between ascorbic acid (AA), polysaccharides, and Ethyl...

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Detalles Bibliográficos
Autores principales: Guo, Qi, Zhang, Zhong, Dadmohammadi, Younas, Li, Ying, Abbaspourrad, Alireza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8646127/
https://www.ncbi.nlm.nih.gov/pubmed/34917947
http://dx.doi.org/10.1016/j.crfs.2021.11.005

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8646127/
https://www.ncbi.nlm.nih.gov/pubmed/34917947
http://dx.doi.org/10.1016/j.crfs.2021.11.005

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