[HTML][HTML] Comparison of extraction methods on anthocyanin pigment attributes from mangosteen (Garcinia mangostana L.) fruit rind as potential food colourant
The mangosteen fruit is mostly consumed for its pulp, and the rind, which accounts for more
than 60% of the total fruit weight, is discarded making it poor economic worth. The dark …
than 60% of the total fruit weight, is discarded making it poor economic worth. The dark …
Comparison of Extraction Methods on Anthocyanin Pigment Attributes from Mangosteen (Garcinia Mangostana L.) Fruit Rind as Potential Food Colourant
N Noola, S Gomez, B Pathrose, M Joseph, B Kuruvila - papers.ssrn.com
The inedible dark purple rind of mangosteen fruit is a rich source of anthocyanin pigment
that can be used for food application if extracted using eco-friendly solvents. The aim of the …
that can be used for food application if extracted using eco-friendly solvents. The aim of the …