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Caramel colour pigments from black sapote (Diospyros digyna): obtention and food application
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This work aimed to develop a pigment from black sapote (Diospyros digyna) using lactic acid bacteria or yeasts for fermentation for use as a pigment in gummy bear formulations.
Royal Society of Chemistry (RSC)
Title: Caramel colour pigments from black sapote (Diospyros digyna): obtention and food application
Description:
This work aimed to develop a pigment from black sapote (Diospyros digyna) using lactic acid bacteria or yeasts for fermentation for use as a pigment in gummy bear formulations.
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