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...

Popoln opis

Bibliografske podrobnosti

Principais autores:	Bertha Ladesta Millinia, Dewi Mashithah, Roisah Nawatila, Kartini Kartini
Format:	Artigo
Jezik:	Inglês
Izdano:	Elsevier 2024-06-01
Serija:	Future Foods
Teme:	Maltodextrin matrix Microencapsulation Natural colorant Roselle anthocyanins Spray-drying Trehalose matrix
Online dostop:	http://www.sciencedirect.com/science/article/pii/S2666833524000066
Oznake:	Označite Brez oznak, prvi označite!