Impact of Vegetal Protein on the Physicochemical and Microstructural Properties of Microencapsulated Mexican Red Pitaya (<i>Stenocereus thurberi</i>) Juice

The effects of different carrier agents—pea protein (PP), rice protein (RP), bean protein (BP), whey protein (WP), and maltodextrin (MT, as a control)—on pitaya juice encapsulation via spray drying were evaluated. Juice and carrier mixtures (30% <i>w</i>/<i>v</i>) were dried at 150 °C, and the resul...

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Detalles Bibliográficos

Principais autores:	David Neder-Suárez, Carmen Oralia Meléndez-Pizarro, Esther Pérez-Carrillo, Jesús Alberto Vázquez-Rodríguez, María del Cielo Valdez-Cárdenas, Martha Graciela Ruiz-Gutiérrez, Carlos Abel Amaya-Guerra, Francisco Paraguay-Delgado, Armando Quintero-Ramos
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2025-06-01
Series:	AppliedChem
Assuntos:	red pitaya betalains spray drying vegetable proteins encapsulation
Acceso en liña:	https://www.mdpi.com/2673-9623/5/2/12
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