Microencapsulation of roselle (Hibiscus sabdariffa L.) anthocyanins: Effects of maltodextrin and trehalose matrix on selected physicochemical properties and antioxidant activities of spray-dried powder

This research was conducted to improve the stability of roselle anthocyanins by spray-drying using a single matrix (maltodextrin) and a binary matrix (maltodextrin-trehalose = 1:1). Each matrix was added to the core material at three different ratios: 30:70, 40:60, and 50:50. The physicochemical cha...

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Autors principals:	Bertha Ladesta Millinia, Dewi Mashithah, Roisah Nawatila, Kartini Kartini
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2024-06-01
Col·lecció:	Future Foods
Matèries:	Maltodextrin matrix Microencapsulation Natural colorant Roselle anthocyanins Spray-drying Trehalose matrix
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S2666833524000066
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