Stabilization of the bioactive pigment of opuntia fruits through maltodextrin encapsulation

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 19, 2010, Pages 10646-10652

  Gandía Herrero, Fernando ^a   Jiménez Atiénzar, Mercedes ^a   Cabanes, Juana ^a   García Carmona, Francisco ^a   Escribano, Josefa ^a  

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

Antiradical; Betalain; Encapsulation; Indicaxanthin; Opuntia; Stability

Indexed keywords

ANTIOXIDANT PROPERTIES; ANTIRADICAL; BETALAIN; BETALAIN PIGMENTS; BETALAINS; BETAXANTHINS; BIOACTIVE MOLECULES; BIOACTIVE SUBSTANCES; CACTUS PEAR; CARYOPHYLLALES; COLOR VARIATIONS; FERRIC REDUCING ANTIOXIDANT POWER ASSAY; FOOD INDUSTRIES; FREE RADICAL SCAVENGING; INDICAXANTHIN; MALTODEXTRINS; MATRIX; NATURAL COLORINGS; OPUNTIA;

FLAVORS; FREE RADICALS; PIGMENTS; PLANTS (BOTANY); STABILIZATION;

FRUITS;

ANTIOXIDANT; BETAXANTHIN; FOOD DYE; INDICAXANTHIN; MALTODEXTRIN; PIGMENT; POLYSACCHARIDE; PYRIDINE DERIVATIVE; SCAVENGER;

ARTICLE; CHEMISTRY; DRUG STABILITY; FRUIT; OPUNTIA; PHARMACEUTICS;

ANTIOXIDANTS; BETAXANTHINS; DRUG STABILITY; FOOD COLORING AGENTS; FREE RADICAL SCAVENGERS; FRUIT; OPUNTIA; PIGMENTS, BIOLOGICAL; POLYSACCHARIDES; PYRIDINES; TECHNOLOGY, PHARMACEUTICAL;

CACTACEAE; CARYOPHYLLALES; OPUNTIA; PYRUS;

EID: 78049264506     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf101695f     Document Type: Article

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