Microencapsulation of Red Grape Juice by Freeze Drying and Application in Jelly Formulation

The aim of this work is to obtain new food products enriched with bioactive compounds from concentrated grape juice microencapsulated by freeze drying using a whey protein isolate-chitosan system. The obtained powder showed an encapsulation efficiency of (86.1±4.0) %, with an anthocyanin mass fracti...

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Bibliografiske detaljer
Udgivet i:Food Technol Biotechnol
Main Authors: Mihalcea, Liliana, Barbu, Vasilica, Enachi, Elena, Andronoiu, Doina Georgeta, Râpeanu, Gabriela, Stoica, Maricica, Dumitrașcu, Loredana, Stănciuc, Nicoleta
Format: Artigo
Sprog:Inglês
Udgivet: University of Zagreb Faculty of Food Technology and Biotechnology 2020
Fag:
Original Scientific Papers
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7365344/
https://ncbi.nlm.nih.gov/pubmed/32684784
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.58.01.20.6429
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