Nanoliposomal encapsulation mediated enhancement of betalain stability: Characterisation, storage stability and antioxidant activity of Basella rubra L. fruits for its applications in vegan gummy candies.
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DOI: 10.1016/j.foodchem.2020.127442
Abstract: Betalains are violet-red, natural food grade pigments with health benefits; however, their stability limits its use in industrial food processing. This can be overcome by placing the betalains in lecithin nanoliposomes (NLs), which causes a… read more here.
Keywords: antioxidant activity; gummy candies; bnls; stability ... See more keywords