Stability, physicochemical, rheological and sensory properties of beverage containing encapsulated jujube extract with sodium alginate stabilized by sodium alginate and Gellan gum

Functional beverages are expanding in the world and since fruits are valuable food sources and are known as sources of antioxidant and phenolic compounds, their extracts and juices in these beverages can be used in different forms. The aim was to protect jujube extract by encapsulating it in the bea...

Full description

Bibliographic Details

Published in:	Food Chemistry Advances
Main Authors:	Zahra Khoshdouni Farahani, Mohammad Mousavi, Mahdi Seyedain Ardebili, Hossein Bakhoda
Format:	Article
Language:	English
Published:	Elsevier 2023-10-01
Subjects:	Antioxidant beverage Sodium alginate Gellan gum Jujube extract Stability
Online Access:	http://www.sciencedirect.com/science/article/pii/S2772753X23000151