Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7585247 | Food Chemistry | 2018 | 31 Pages |
Abstract
The formulations with arabic gum (100%) and arabic gum:maltodextrin:modified starch (33.3:33.3:33.3%), with encapsulation efficiencies of 91.94â¯Â±â¯6.88 and 65.72â¯Â±â¯0.93%, respectively, were selected to study stability at 45â¯Â°C and 75% RH (relative humidity). Based on our results, encapsulation could be considered as an alternative for the generation of high value-added functional ingredients that can be used in different industries.
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Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
MarÃa Victoria Álvarez-Henao, Nataly Saavedra, Sonia Medina, Claudio Jiménez Cartagena, Luz Maria Alzate, Julián Londoño-Londoño,