DOI: 10.1039/d3fo01660a ISSN: 2042-6496
Betacyanins obtained from alternative novel sources as natural food colorant additives: incorporated in savory and sweet food products
Custódio Lobo Roriz, Márcio Carocho, Maria José Alves, Paula Rodrigues, Patricia Morales, Isabel C. F. R. Ferreira, Sandrina A. Heleno, Lillian Barros- General Medicine
- Food Science
The aim of this study was to assess the performance and stability of betacyanin compounds present in enriched extracts of red-fleshed pitaya peels (Hylocereus costaricensis) and the flowers of Amaranthus caudatus; as natural food colorants.