Synergistic enhancing effect of xanthan gum, carboxymethyl cellulose and citric acid on the stability of betacyanins in fermented red dragon fruit (<i>Hylocereus polyrhizus</i>) drink during storage.

Heliyon · 2023 · PMC10590944 · PMID 37876430

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a decreasing trendno p-value reported

It can be observed that there is a decreasing trend in the betacyanins degradation as the concentration of CA increased from 0.05 % to 0.20 % for both Formulations 3 and 10.

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