Encapsulation of Andean Berry puree by ionic gelation: Drying kinetics and bioactive retention using Refractance Window® Technology

Abstract Andean blueberry (mortiño) (Vaccinium meridionale Swartz), valued for its high vitamin and bioactive content, was subjected to ionic gelation encapsulation (IGE) using amidated low-methoxyl pectin pectin (3% to 5%) crosslinked with calcium chloride, combined with Refractance Window® (RW) dr...

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Үндсэн зохиолчид:	Alfredo Adolfo Ayala-Aponte, David Fernando Cuellar-Romero, Ana Maria Chaux-Gutiérrez
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Instituto de Tecnologia de Alimentos (ITAL) 2025-12-01
Цуврал:	Brazilian Journal of Food Technology
Нөхцлүүд:	Encapsulation Vaccinium meridionale Swartz Low-methoxyl pectin Anthocyanins Color Phenolic compounds
Онлайн хандалт:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232025000100439&lng=en&tlng=en
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