Efficiency and thermal stability of encapsulated anthocyanins from red dragon fruit (Hylocereus polyrhizus (Weber) Britton & Rose) using microwave-assisted technique
Anthocyanins are one of the commonly used natural colorants for beverages, confectionary, fruit preparation and ice cream. Strong antioxidant activity of these anthocyanins has attracted great interest to the food industry. The instability of anthocyanins through the factors such as light, pH, tempe...
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| Main Authors: | , , , |
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| Format: | Article |
| Published: |
AIDIC
2015
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| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/58443/ http://dx.doi.org/10.3303/CET1543022 |
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| Institution: | Universiti Teknologi Malaysia |