Enhancing the stability of anthocyanins: effects of encapsulation and drying in black grape juice powder

Plant-based beverages are one of the fastest-growing sectors in the food and beverage industry. However, the short shelf-life and lower stability of its liquid form required conversion into a stable instant juice powder, with enhanced shelf life. Microencapsulation via spray-drying protects sensitiv...

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Bibliographic Details

Main Authors:	Ijod, Giroon, Mesran, Nur Fatinah, Mohamed Nawawi, Nur Izzati, Ismail-Fitry, Mohammad Rashedi, Abd Rahim, Muhamad Hafiz, Mohd Adzahan, Noranizan, Mohamad Azman, Ezzat
Format:	Article
Language:	en
Published:	Codon Publications 2026
Subjects:	Food Science
Online Access:	http://psasir.upm.edu.my/id/eprint/122415/1/122415.pdf http://psasir.upm.edu.my/id/eprint/122415/ https://itjfs.com/index.php/ijfs/article/view/3062
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