Preparation, Characterization and Stability Evaluation of Gum Arabic- and Maltodextrin-loaded Anthocyanin Microcapsules Prepared from Grape-skin Pomace
In this study, the process of preparing microcapsules using a vacuum freeze-drying technique, with gum arabic/maltodextrin as the wall and anthocyanins derived from grape-skin pomace as the core materials, was optimized. The stability of the microcapsules under various temperature, light, and oxygen...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Chinês |
| Publicado em: |
The editorial department of Science and Technology of Food Industry
2026-07-01
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| coleção: | Shipin gongye ke-ji |
| Assuntos: | |
| Acesso em linha: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025060135 |
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