Microencapsulation of anthocyanin compounds extracted from blueberry (Vaccinium spp.) by spray drying: Characterization, stability and simulated gastrointestinal conditions
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DOI: 10.1016/j.foodhyd.2018.11.042
Abstract: Abstract This study microencapsulated anthocyanin compounds extracted from blueberry (Vaccinium spp.) by spray drying using different inlet air temperatures (120, 140 and 160 °C) and wall materials (maltodextrin DE20 and hi-maize) to evaluate the microcapsule characteristics,… read more here.
Keywords: compounds extracted; gastrointestinal conditions; simulated gastrointestinal; stability ... See more keywords