Studies on the storage stability of betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink imparted by xanthan gum and carboxymethyl cellulose

• Main Authors: Lim, Teck Wei, Lim, Chiau Jinq, Liow, Chun An, Ong, Seok Teng, Lim, Lay Hong, Pui, Liew Phing, Tan, Chin Ping, Ho, Chun Wai
• Format: Article
• Published: Elsevier 2022
• Online Access: http://psasir.upm.edu.my/id/eprint/103338/; https://www.sciencedirect.com/science/article/pii/S0308814622013668

Red dragon fruit is rich in health-benefited betacyanins that are susceptible to degradation. The present study was to improve the fermented red dragon fruit drink (FRDFD) betacyanins stability by incorporating hydrocolloids solution of xanthan gum (XG, 0.15–0.30%, w/v) and carboxymethyl cellulose (...