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Double encapsulation of fucoxanthin using porous starch through sequential coating modification with maltodextrin and gum Arabic
This study aims to assess the effect of gum Arabic (GA), maltodextrin (MD), or their combination as a coating agent at different ratios (1/3, 1/5, and 1/7 w/w) to encapsulate fucoxanthin. For this purpose, fucoxanthin was initially extracted and purified from Sargassum angustifolium brown seaweed an...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Food Sci Nutr |
|---|---|
| Prif Awduron: | , , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
John Wiley and Sons Inc.
2020
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7020259/ https://ncbi.nlm.nih.gov/pubmed/32148828 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1411 |
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