Encapsulation of betacyanins from the peel of red dragon fruit (Hylocereus polyrhizus L.) in alginate microbeads

Author:

Fathordoobady Farahnaz,Jarzębski Maciej,Pratap-Singh Anubhav,Guo Yigong,Abd-Manap Yazid

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

1. pH-sensitive sodium alginate hydrogels for riboflavin controlled release;Abd El-Ghaffar;Carbohydrate Polymers,2012

2. Controlling of systemic absorption of gliclazide through incorporation into alginate beads;Al-Kassas;International Journal of Pharmaceutics,2007

3. Betalains: Properties, sources, applications, and stability – a review;Azeredo;International Journal of Food Science and Technology,2009

4. Betacyanin stability during processing and storage of a microencapsulated red beetroot extract;Azeredo;American Journal of Food Technology,2007

5. Physico-chemical characteristics of red pitaya (Hylocereus polyrhizus) peel;Bakar;International Food Research Journal,2011

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