Preparation of film incorporating spray-dried red cabbage anthocyanin encapsulated with bagasse carboxymethyl cellulose

• Main Authors: Kanjapach Boontranurak, Patcharin Raviyan, Jiraphat Panya, Suphanida Mantana, Suthaphat Kamthai
• Format: Journal
• Published: 2020
• Subjects: Biochemistry, Genetics and Molecular Biology; Chemistry; Materials Science; Mathematics; Physics and Astronomy
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85090812276&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/70173
• Institution: Chiang Mai University

© 2020, Chiang Mai University. All rights reserved. Red cabbage (Brassica oleracea L.) is an excellent source of anthocyanin (ATH) for food colouration. In this research, ATH from red cabbage was encapsulated with bagasse carboxymethyl cellulose (CMCB) to form the encapsulated ATH powder (CMCB–ATH d...