Evaluating the potential of stabilised betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink: sustainable colouration and antioxidant enhancement of stirred yoghurt

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Evaluating the potential of stabilised betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink: sustainable colouration and antioxidant enhancement of stirred yoghurt

Nowadays, the wide use of synthetic food colourant, Allura Red has elevated negative perceptions among consumers. As food industry players strive towards satisfying consumers’ demands, exploring new sustainable natural colourants with multifunctional properties (like betacyanins) has emerged as a no...

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Bibliographic Details
Main Authors:	Lim, Teck Wei, Lim, Renee Lay Hong, Pui, Liew Phing, Tan, Chin Ping
Format:	Article
Language:	English
Published:	Elsevier B.V. 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/114439/ http://psasir.upm.edu.my/id/eprint/114439/1/114439.pdf

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