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Pequi oil microencapsulation by complex coacervation using gelatin-cashew gum

New functional foods and beverages can be developed using bioactive compounds present in pequi oil. Complex coacervation is an encapsulation method used for preserving bioactive molecules, especially those that are hydrophobic or sensitive to high temperatures. The objective of this work was to prod...

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Principais autores: Marília Alves do Nascimento, Luana Carvalho da Silva, Luana Guabiraba Mendes, Roselayne Ferro Furtado, José Maria Correia da Costa, Atanu Biswas, Huai N. Cheng, Carlucio Roberto Alves
Format: Artigo
Sprog:Inglês
Udgivet: ISEKI_Food Association (IFA) 2020-01-01
Serier:International Journal of Food Studies
Fag:
Anacardium occidentale
Coacervate
Encapsulation
Gelatin
Caryocar coriaceum
Polysaccharides
Online adgang:https://www.iseki-food-ejournal.com/article/124
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