Efficiency and thermal stability of encapsulated anthocyanins from red dragon fruit (Hylocereus polyrhizus (Weber) Britton & Rose) using microwave-assisted technique

• Main Authors: Abang Zaidel, Dayang Norulfairuz, Makhtar, Nurul Aqilah, Mohd. Jusoh, Yanti Maslina, Muhamad, Ida Idayu
• Format: Article
• Published: AIDIC 2015
• Subjects: TP Chemical technology
• Online Access: http://eprints.utm.my/id/eprint/58443/; http://dx.doi.org/10.3303/CET1543022
• Institution: Universiti Teknologi Malaysia

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...