Antimicrobial, Shelf-Life Stability, and Effect of Maltodextrin and Gum Arabic on the Encapsulation Efficiency of Sugarcane Bagasse Bioactive Compounds

This study shows the effects of maltodextrins and gum arabic as microencapsulation agents on the stability of sugarcane bagasse extracts and the potential use of the extracts as antimicrobial agents. The bioactive compounds in sugarcane bagasse (SCB) were extracted using 90% methanol and an orbital...

Descrizione completa

Salvato in:
Dettagli Bibliografici
Pubblicato in:Foods
Autori principali: Velazquez-Martinez, Victor, Valles-Rosales, Delia, Rodriguez-Uribe, Laura, Holguin, Omar, Quintero-Quiroz, Julian, Reyes-Jaquez, Damian, Rodriguez-Borbon, Manuel Ivan, Villagrán-Villegas, Luz Yazmin, Delgado, Efren
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI 2021
Soggetti:
Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC7827221/
https://ncbi.nlm.nih.gov/pubmed/33429841
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10010116
Tags: Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !

Documenti analoghi