Stabilization of anthocyanin extract from jabuticaba skins by encapsulation using supercritical CO2 as solvent

Food Research International

Volumn 50, Issue 2, 2013, Pages 617-624

  Santos, Diego T ^a   Albarelli, Juliana Q ^a   Beppu, Marisa M ^a   Meireles, Maria Angela A ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Anthocyanins; Ca alginate beads; Encapsulation; Nutraceutical stabilization; PEG; Rapid Expansion of Supercritical Solution (RESS)

Indexed keywords

ACID BUFFER SOLUTIONS; ANTI-INFLAMMATORY ACTIVITY; CA-ALGINATE; CA-ALGINATE BEAD; CONVENTIONAL METHODS; COSOLVENTS; DEGRADATION STUDY; DIFFERENT PRESSURES; ENCAPSULATED SYSTEMS; ENCAPSULATION EFFICIENCY; ENVIRONMENTAL CONDITIONS; FOOD INDUSTRIES; MEDICAL FIELDS; NUTRACEUTICALS; PHYTOCHEMICAL; RAPID EXPANSION OF SUPERCRITICAL SOLUTIONS; RESS PROCESS; SUPERCRITICAL CO; TECHNOLOGICAL CHALLENGES;

ALGINATE; ANTHOCYANINS; BIOACTIVITY; CALCIUM; CARBON DIOXIDE; ELECTROMAGNETIC WAVE EMISSION; ETHANOL; FOOD STORAGE; ORGANIC SOLVENTS; POLYETHYLENE GLYCOLS; SOLVENTS; STABILIZATION;

ENCAPSULATION;

MYRCIARIA CAULIFLORA;

EID: 84874390920     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.04.019     Document Type: Article

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