Stabilization and Preservation of Bioactive Compounds in Black Elderberry By-Product Extracts Using Maltodextrin and Gum Arabic via Spray Drying
This study investigates the encapsulation efficiency and physicochemical properties of black elderberry pomace powders obtained by a spray-drying process employing maltodextrin and gum arabic as encapsulating agents. The formulations SD 1 to SD 6 were prepared in different ratios, from 100% maltodex...
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| Autori principali: | , , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2025-02-01
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| Serie: | Foods |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2304-8158/14/5/723 |
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