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

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...

Full description

Saved in:
Bibliographic Details
Main Authors: Lim, Teck Wei, Lim, Renee Lay Hong, Pui, Liew Phing, Tan, Chin Ping, Ho, Chun Wai
Format: Article
Language:English
Published: Elsevier 2023
Online Access:http://psasir.upm.edu.my/id/eprint/108818/1/108818.pdf
http://psasir.upm.edu.my/id/eprint/108818/
https://www.cell.com/heliyon/fulltext/S2405-8440(23)08233-6?_returnURL=https%3A%2F%2Flinkinghub.elsevier.com%2Fretrieve%2Fpii%2FS2405844023082336%3Fshowall%3Dtrue
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Universiti Putra Malaysia
Language: English

Internet

http://psasir.upm.edu.my/id/eprint/108818/1/108818.pdf
http://psasir.upm.edu.my/id/eprint/108818/
https://www.cell.com/heliyon/fulltext/S2405-8440(23)08233-6?_returnURL=https%3A%2F%2Flinkinghub.elsevier.com%2Fretrieve%2Fpii%2FS2405844023082336%3Fshowall%3Dtrue

Similar Items