Storage stability of freeze-dried powder of jambolan (Syzygium cumini (L.)) fruits at different degrees of maturity and packages

Storage stability of freeze-dried powder of jambolan (Syzygium cumini (L.)) fruits at different degrees of maturity and packages

Abstract Powder from jambolan fruit is rich in bioactive compounds, such as pigments, and they present the potential to be used as a food colorant. This study aims to evaluate color and total anthocyanin content (TAC) and stability in freeze-dried powder of jambolan fruits at four different degrees...

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Bibliographic Details
Main Authors: Lara Poses Mussi, Nádia Rosa Pereira
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2022-05-01
Series:Brazilian Journal of Food Technology
Subjects:
Lyophilization
Java plum
Jamun
Anthocyanins
Color
Food quality
Hygroscopicity
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100423&lng=en&tlng=en

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