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    Evaluating the potential of stabilised betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink: sustainable colouration and antioxidant enhancement of stirred yog... by Lim, Teck Wei, Lim, Renee Lay Hong, Pui, Liew Phing, Tan, Chin Ping

    Published 2024
    “…The betacyanins of Improved-FRDFD-dH2O had excellent stability in the yoghurt (<5 % degradation), showing only a minimal difference (ΔE<1.5) in total colour changes and being able to retain >86 % of the initial antioxidant activity by the end of storage. These findings support the Improved-FRDFD-dH2O as a sustainable functional colourant with antioxidant properties for producing beneficial yoghurt.…”
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