| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10552862 | Journal of Food Composition and Analysis | 2011 | 6 Pages |
Abstract
⺠The stability of color and concentrations of anthocyanins, phenolic compounds, and antioxidant activity on spray-dried powders of blueberry extract using mesquite gum were evaluated in this study. ⺠The lowest losses in the content of the compounds and color of the micro-encapsulates were found in samples dried at 140 °C and 9.1 mL/min. ⺠The microencapsulates stored in the absence of light for 4 weeks at 4 °C presented low degradation.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
D.M. Jiménez-Aguilar, A.E. Ortega-Regules, J.D. Lozada-RamÃrez, M.C.I. Pérez-Pérez, E.J. Vernon-Carter, J. Welti-Chanes,