Encapsulation of anthocyanin from roselle and red cabbage for stabilization of water-in-oil emulsion

• Main Authors: Abang Zaidel, Dayang Norulfairuz, Sahat, Nur Shakira, Mohd. Jusoh, Yanti Maslina, Muhamad, Ida Idayu
• Format: Article
• Language: English
• Published: Elsevier B.V. 2014
• Subjects: TP Chemical technology
• Online Access: http://eprints.utm.my/id/eprint/52670/1/DayangNorulfairuzAbang2014_Encapsulationofanthocyanin.pdf; http://eprints.utm.my/id/eprint/52670/; https://dx. doi.org/10.1016/j.aaspro.2014.11.012
• Institution: Universiti Teknologi Malaysia

Addition of encapsulated anthocyanins in margarine formulation improved the stability of margarine. In this study, investigation on the storage and stability characteristics of water-in-oil emulsion, i.e. margarine, containing encapsulated or non-encapsulated anthocyanins from roselle and red cabbag...