A Sustainable Approach to Natural Food Coloring: Alginate-Based Encapsulation and Stabilization of Beetroot Betalain
Amruth N Murthy, Amruth N Murthy, M L Harshith, Channarushabendra Y, B. Trilok Chandran
This paper improves the stability of beetroot betalains using alginate encapsulation and co-encapsulation with ascorbic acid, enhancing color retention and pH stability.
bioRxiv · Jan 16, 2026 · PreprintBiochemistry