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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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Principais autores: Zorana Mutavski, Senka Vidović, Zorica Lazarević, Rita Ambrus, Anett Motzwickler-Németh, Krunoslav Aladić, Nataša Nastić
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2025-02-01
coleção:Foods
Assuntos:
elderberry pomace
spray drying
ultrasound-assisted extraction
preservation
food waste utilization
powder formulation
Acesso em linha:https://www.mdpi.com/2304-8158/14/5/723
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