Preparation and stability of butterfly pea color extract loaded in microparticles prepared by spray drying

Authors

Angkana Tantituvanont
Pornpen Werawatganone
Pacharaporn Jiamchaisri
Kasorn Manopakdee

Abstract

Butterfly pea is one of the most interesting sources of natural color used in food and cosmetics. Anthocyanins are the main coloring compounds in its petals and could be extracted easily with water. The pH of medium, temperature, and light were found to ...

DOI

10.56808/3027-7922.2199

First Page

59

Last Page

69

Recommended Citation

Tantituvanont, Angkana; Werawatganone, Pornpen; Jiamchaisri, Pacharaporn; and Manopakdee, Kasorn (2008) "Preparation and stability of butterfly pea color extract loaded in microparticles prepared by spray drying," The Thai Journal of Pharmaceutical Sciences: Vol. 32: Iss. 3, Article 2.
DOI: https://doi.org/10.56808/3027-7922.2199
Available at: https://digital.car.chula.ac.th/tjps/vol32/iss3/2