Encapsulation of curcumin in electrosprayed gelatin microspheres enhances its bioaccessibility and widens its uses in food applications

Innovative Food Science and Emerging Technologies

Volumn 29, Issue , 2015, Pages 302-307

  Gómez Estaca, Joaquín ^a   Gavara, Rafael ^a   Hernández Muñoz, Pilar ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Antioxidant activity; Bioaccessibility; Curcumin; Electrohydrodynamic atomization; Gelatin

Indexed keywords

ANTIOXIDANTS; ATOMIZATION; DISPERSIONS; ELECTROHYDRODYNAMICS; FOOD ADDITIVES; MICROENCAPSULATION; SOLUBILITY;

ANTI-OXIDANT ACTIVITIES; BIOACCESSIBILITY; CURCUMIN; ELECTROHYDRODYNAMIC ATOMIZATION; GELATIN;

FUNCTIONAL FOOD;

EID: 84929518274     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.03.004     Document Type: Article

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