Microencapsulation of natural dyes with biopolymers for application in food: A review
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DOI: 10.1016/j.foodhyd.2020.106374
Abstract: Abstract Microencapsulation is a technique increasingly studied in food science aimed to increase stability and control the release of aromas, dyes, antioxidants, nutrients, enzymes, preservatives, and microorganisms. The most commonly used wall materials include hydrocolloids,… read more here.
Keywords: review; dyes biopolymers; food; natural dyes ... See more keywords
Microencapsulation of natural vanilla (Vanilla planifolia) extract in β-cyclodextrin by using kneading method
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DOI: 10.1108/bfj-10-2016-0510
Abstract: Purpose The purpose of this paper is to encapsulate vanilla extract by using inclusion complex of s-cyclodextrin and also to investigate the qualities of the encapsulated powder in terms of vanillin content, moisture content, and… read more here.
Keywords: vanilla extract; microencapsulation natural; vanilla; natural vanilla ... See more keywords