Improving betacyanins stability by sustainable application of xanthan gum, CMC and citric acid in fermented red dragon fruit drink: long-term storage, bio-accessibility and antioxidant activity
Red dragon fruit (Hylocereus polyrhizus) with high betacyanins content is a potential commercial fruit that can be developed into a functional drink. The development of a functional product not only requires innovation but also needs to consider the sustainability of the raw materials and techniques...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Institution of Chemical Engineers
2025
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/122474/1/122474.pdf http://psasir.upm.edu.my/id/eprint/122474/ https://linkinghub.elsevier.com/retrieve/pii/S0960308525002640 |
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