Microencapsulation by freeze-drying of potassium norbixinate and curcumin with maltodextrin: Stability, solubility, and food application

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 4, 2013, Pages 955-965

  Sousdaleff, Mirian ^a   Baesso, Mauro Luciano ^a   Neto, Antonio Medina ^a   Nogueira, Ana Cláudia ^a   Marcolino, Vanessa Aparecida ^b   Matioli, Graciette ^a  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

^b INSTITUTO FEDERAL DO PARANÁ   (Brazil)

Author keywords

curcumin; maltodextrin; microencapsulation; potassium norbixinate

Indexed keywords

COLOR RETENTION; CURCUMIN; FOOD APPLICATIONS; FREEZE-DRYING PROCESS; HIGH RATE; MALTODEXTRINS; MICROENCAPSULATION; NATURAL LIGHT; SPECTRAL REGION; WATER SOLUBILITIES;

DIFFERENTIAL SCANNING CALORIMETRY; LOW TEMPERATURE DRYING; PACKAGING; PHOTOACOUSTIC SPECTROSCOPY; POTASSIUM; SOLUBILITY; THERMOGRAVIMETRIC ANALYSIS;

POLYSACCHARIDES;

CAROTENOID; CURCUMIN; FOOD DYE; MALTODEXTRIN; POLYSACCHARIDE;

ARTICLE; CHEMISTRY; COLOR; DRUG FORMULATION; DRUG STABILITY; FOOD HANDLING; FREEZE DRYING; LIGHT; METHODOLOGY; PH; PHOTOACOUSTICS; SOLUBILITY; SPECTROSCOPY;

CAROTENOIDS; COLOR; CURCUMIN; DRUG COMPOUNDING; DRUG STABILITY; FOOD COLORING AGENTS; FOOD TECHNOLOGY; FREEZE DRYING; HYDROGEN-ION CONCENTRATION; LIGHT; PHOTOACOUSTIC TECHNIQUES; POLYSACCHARIDES; SOLUBILITY; SPECTRUM ANALYSIS;

EID: 84873100683     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf304047g     Document Type: Article

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