Synergistic effects of ascorbic acid, low methoxy pectin, and EDTA on stabilizing the natural red colors in acidified beverages
Betacyanins are one of the reddish to violet betalain pigments that are unstable under an oxygen atmosphere, greatly limiting their application and commercial potential. To improve the betacyanins color stability, we explored synergistic effects between ascorbic acid (AA), polysaccharides, and Ethyl...
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| Autores principales: | , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/b0e6cb9c069648369985f7b2aad1f98c |
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