Efficiency and Thermal Stability of Encapsulated Anthocyanins from Red Dragon Fruit (Hylocereus polyrhizus (Weber) Britton & Rose) using Microwave-assisted Technique

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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Bibliographic Details
Main Authors:	D.N. Abang Zaidel, N.A. Makhtar, Y.M. Mohd Jusoh, I.I. Muhamad
Format:	Article
Language:	English
Published:	AIDIC Servizi S.r.l. 2015-05-01
Series:	Chemical Engineering Transactions
Online Access:	https://www.cetjournal.it/index.php/cet/article/view/4789

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