Development of kiwi fruit leather incorporated with hydrocolloids and betacyanin microcapsules: Rheological behaviour and release kinetics of betacyanin

Development of kiwi fruit leather incorporated with hydrocolloids and betacyanin microcapsules: Rheological behaviour and release kinetics of betacyanin

The kiwi fruit leather incorporated with betacyanin microcapsules was prepared using three hydrocolloids namely xanthan gum, gellan gum, and guar gum. The four-kiwi fruit puree prepared for the study were kiwi fruit puree without hydrocolloid (CP), with xanthan gum (XE), with gellan gum (EP), and wi...

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Bibliographic Details
Main Authors: G.V.S. Bhagya Raj, Kshirod Kumar Dash, Rafeeya Shams, Shaikh Ayaz Mukarram, Bela Kovács
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Applied Food Research
Subjects:
Controlled release
Texture enhancement
Cross model
Shelf life
Elasticity and firmness
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224002063
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