Application of microencapsulated anthocyanin extracted from purple cabbage in fermented milk drinks
Microencapsulation protects different bioactive compounds (anthocyanins) from environmental factors, increasing their half-life. In this study, the extraction and microencapsulation conditions for purple cabbage anthocyanins were determined, in addition to stability of the natural pigment obtained...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Colombia
2019-04-01
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| Series: | Acta Agronómica |
| Subjects: | |
| Online Access: | https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/79078 |
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