Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles.
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DOI: 10.1016/j.foodchem.2017.08.095
Abstract: Hibiscus extract (HE) has a strong antioxidant activity and high anthocyanin content; it can be used as a natural pigment, also adding potential health benefits. The objective of this work was the microencapsulation of HE… read more here.
Keywords: encapsulating anthocyanins; anthocyanins hibiscus; ionic gelation; pigment ... See more keywords