BiochemistrybioRxivPreprint
A Sustainable Approach to Natural Food Coloring: Alginate-Based Encapsulation and Stabilization of Beetroot Betalain
Amruth N Murthy, Amruth N Murthy, M L Harshith…·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.
DOI 10.64898/2026.01.15.699826