Journal ArticleDOI
Application of maltodextrin and gum Arabic in microencapsulation of saffron petal's anthocyanins and evaluating their storage stability and color.
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TLDR
Microencapsulation by freeze drying could be recommended as a suitable method for stabilizing anthocyanins of saffron petal's extract with various matrices consisting gum Arabic and maltodextrin.About:
This article is published in Carbohydrate Polymers.The article was published on 2014-05-25. It has received 237 citations till now. The article focuses on the topics: Anthocyanin & Gum arabic.read more
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Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin
TL;DR: The results indicated that samples produced with MD+GA as wall materials represented the highest process efficiency and best powder quality; the optimum conditions of microencapsulation process for barberry anthocyanins were found to be the wall material content and Anthocyanin load of 24.54% and 13.82%, respectively.
Journal ArticleDOI
Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications.
TL;DR: This review summarizes the most recent studies and patents aimed at enhancing anthocyanin stability in food systems, and the stabilizing methods include additions of copigment compounds, such as polymers, phenolic compounds, and metals.
Journal ArticleDOI
A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications.
TL;DR: This study provides detailed information on the principles, effective parameters, advantages, disadvantages and applications of microencapsulation techniques.
Journal ArticleDOI
Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials
TL;DR: Both the technique and the coating material greatly influenced the encapsulation of antioxidant PC, and the best results were achieved when PC were encapsulated by freeze-drying using maltodextrin as wall material.
Journal ArticleDOI
Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents.
TL;DR: Treatments subjected to spray-drying had lower moisture, aw, and particle size, and greater solubility, while the freeze-dried samples were less hygroscopic, and the spray drying technique and the use of 5% PHGG and 5% PD has proven to be the best treatment.
References
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Journal ArticleDOI
Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study.
TL;DR: This collaborative study was conducted to determine the total monomeric anthocyanin concentration by the pH differential method, which is a rapid and simple spectrophotometric method based on the anthOCyanin structural transformation that occurs with a change in pH.
Journal ArticleDOI
Chemical studies of anthocyanins: A review
Araceli Castañeda-Ovando,Ma de Lourdes Pacheco-Hernández,Ma. Elena Páez-Hernández,Jose A. Rodriguez,Carlos Andrés Galán-Vidal +4 more
TL;DR: In this article, the most recent advances in the chemical investigation of the anthocyanins are summarised, emphasising the effects of pH, co-pigmentation, metal ion complexation and antioxidant activity on their stability.
Journal ArticleDOI
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
TL;DR: In this paper, the mechanisms and kinetics of anthocyanin degradation during heat treatment are investigated based on current findings, which can have a dramatic impact on colour quality and may also affect nutritional properties.
Journal ArticleDOI
Encapsulation Efficiency of Food Flavours and Oils during Spray Drying
TL;DR: In this paper, the authors highlight the new developments in spray drying microencapsulation of food oils and flavors with an emphasis on the encapsulation efficiency during the process and different factors which can affect the efficiency of spray drying encapsulation.
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