Microencapsulation of pulp and ultrafiltered cactus pear (Opuntia ficus-indica) extracts and betanin stability during storage

Food Chemistry

Volumn 157, Issue , 2014, Pages 246-251

  Vergara, Cristina ^a   Saavedra, Jorge ^b,c   Sáenz, Carmen ^a   García, Paula ^a   Robert, Paz ^a  

^a UNIVERSITY OF CHILE   (Chile)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DE VALPARAÍSO   (Chile)

^c DATACHEM Agrofood: Data Analysis and Applied Chemometrics Research Group   (Chile)

Author keywords

Betalains; Betanin; Prickly pear; Spray drying; Ultrafiltration

Indexed keywords

DEGRADATION; ENCAPSULATION; PLANTS (BOTANY); RATE CONSTANTS; ULTRAFILTRATION;

BETALAINS; BETANIN; CENTRAL COMPOSITE DESIGNS; DEGRADATION RATE CONSTANTS; ENCAPSULATION EFFICIENCY; OPUNTIA FICUS INDICA; PRICKLY PEAR; PSEUDO-FIRST ORDER KINETICS;

FRUITS;

BETACYANIN; BETALAIN; BETAXANTHIN; BETANIN; PLANT EXTRACT;

ARTICLE; CACTUS PEAR; ENCAPSULATION; HYDROLYSIS; KINETICS; MICROENCAPSULATION; MUCILAGE; NONHUMAN; OPUNTIA; PEAR; SPRAY DRYING; STORAGE; ULTRAFILTRATION; WETTABILITY; CHEMISTRY; FOOD STORAGE; FRUIT; HUMAN;

BETACYANINS; BETALAINS; FOOD STORAGE; FRUIT; HUMANS; OPUNTIA; PLANT EXTRACTS; ULTRAFILTRATION;

EID: 84895828617     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.037     Document Type: Article

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