Degradation kinetics and color stability of spray-dried encapsulated anthocyanins from Hibiscus Sabdariffa L.
Dry powder of red color from roselle calyces, which can be used as natural colorant and functional food ingredient, was produced using microencapsulation technique. Four different matrices, i.e., maltodextrin, gum Arabic, combination of maltodextrin and gum Arabic, and soluble starch were used for e...
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| Main Authors: | , , |
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| Format: | Article |
| Published: |
Wiley Periodicals, Inc.
2012
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| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/28844/ http://dx.doi.org/10.1111/j.1745-4530.2010.00605.x |
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| Institution: | Universiti Teknologi Malaysia |