The influence of different gums compared with surfactants as encapsulating stabilizers on the thermal, storage, and low-pH stability of chlorophyllin

The influence of different gums compared with surfactants as encapsulating stabilizers on the thermal, storage, and low-pH stability of chlorophyllin

Sodium copper chlorophyllin (SCC), with a higher stability and water solubility than chlorophyll, has limited applications in acidic products due to precipitation. We investigated the effect of pectin (PE), carboxymethyl cellulose (CMC), xanthan gum (XG), carrageenan gum (CG), gellan gum (GG), traga...

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Bibliographic Details
Main Authors: Hamed Hosseini, Vahid Pasban Noghabi, Hamed Saberian, Seid Mahdi Jafari
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Chemistry: X
Subjects:
Chlorophyllin
Low pH stability
Pasteurization
Zeta-potential
Hydrocolloids
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523004637

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http://www.sciencedirect.com/science/article/pii/S2590157523004637

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