Use of maltodextrin and gum arabic for encapsulation of red cabbage anthocyanins
Maltodextrin (MD) and two types of gum arabic (IRX 40642 and IRX 49345) were used to encapsulate anthocyanins of red cabbage. The solution of the encapsulated dye was evaluated by polarized light microscopy. The spray-dried powder (microspheres) containg anthocyanins (red cabbage juice obtained by d...
| Principais autores: | Lopes, Toni Jefferson, Coutinho, Mônica Ronobo, Novy Quadri, Mara Gabriela |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2019
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/11043 |
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