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Thermodynamic sorption of red cabbage extract (Brassica oleracea L. var. capitata L. f. rubra) encapsulated by spray drying
Red cabbage aqueous extract acidified with 2 % citric acid was spray-dried using gum Arabic as encapsulating agent. The concentration of anthocyanin in the powder was 253.45 ± 10.82 mg/100 g of dry basis and antioxidant activity of 4.6 ± 0.2 mmol trolox/kg of dry basis. The sorption isotherms were d...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648913/ https://ncbi.nlm.nih.gov/pubmed/26604392 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1902-4 |
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