Encapsulation of the most potent antioxidant betalains in edible matrixes as powders of different colors

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 18, 2013, Pages 4294-4302

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

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

antiradical; betalain; bioactive; encapsulation; stabilization

Indexed keywords

ANTIRADICAL; ANTIRADICAL ACTIVITIES; BETALAINS; BIOACTIVE; BIOACTIVE COMPOUNDS; FREE RADICAL SCAVENGING ACTIVITY; INLET AIR TEMPERATURES; POTENT ANTIOXIDANTS;

ENCAPSULATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PIGMENTS; POWDERS; SCANNING ELECTRON MICROSCOPY; STABILIZATION;

COLOR;

ANTIOXIDANT; BETALAIN; BETAXANTHIN; CHITOSAN; MALTODEXTRIN; PICOLINIC ACID DERIVATIVE; POLYSACCHARIDE;

ARTICLE; CHEMISTRY; COLOR; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ION EXCHANGE CHROMATOGRAPHY; METHODOLOGY; POWDER; SCANNING ELECTRON MICROSCOPY; SPECTROPHOTOMETRY;

ANTIOXIDANTS; BETALAINS; CHITOSAN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, ION EXCHANGE; COLOR; FOOD HANDLING; MICROSCOPY, ELECTRON, SCANNING; PICOLINIC ACIDS; POLYSACCHARIDES; POWDERS; SPECTROPHOTOMETRY;

EID: 84877298396     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf400337g     Document Type: Article

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