Stability evaluation of gardenia yellow pigment in the presence of different antioxidants or microencapsulating agents.
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DOI: 10.1111/1750-3841.16222
Abstract: The chemical instability of gardenia yellow pigment (GYP) limits its utilization in the food industry. In this study, the effects of different antioxidants (0.2% of tea polyphenols, sodium phytate, potassium citrate, and ascorbic acid) and… read more here.
Keywords: gardenia yellow; pigment; gum arabic; arabic maltodextrin ... See more keywords
Ultrasound-Assisted Extraction of Bioactive Compounds from Cocoa Shell and Their Encapsulation in Gum Arabic and Maltodextrin: A Technology to Produce Functional Food Ingredients
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DOI: 10.3390/foods12020412
Abstract: In this study, the extraction of cocoa shell powder (CSP) was optimized, and the optimized extracts were spray-dried for encapsulation purposes. Temperature (45–65 °C), extraction time (30–60 min), and ethanol concentration (60–100%) were the extraction… read more here.
Keywords: gum arabic; extraction; arabic maltodextrin; encapsulation ... See more keywords