Fortification of dark chocolate with spray dried black mulberry (Morus nigra) waste extract encapsulated in chitosan-coated liposomes and bioaccessability studies

Food Chemistry

Volumn 201, Issue , 2016, Pages 205-212

  Gültekin Özgüven, Mine ^a   Karadaʇ, Ayşe ^b   Duman, Şeyma ^a   Özkal, Burak ^a   Özçelik, Beraat ^a  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

^b MATERIALS INSTITUTE   (Turkey)

Author keywords

Black mulberry waste; Chitosan; Dark chocolate; Encapsulation; Liposome; Spray drying

Indexed keywords

ANTHOCYANINS; CHITIN; CHITOSAN; ENCAPSULATION; FLAVORS; LIPOSOMES; PLANTS (BOTANY); POWDERS;

ANIONIC LIPOSOMES; ANTHOCYANIN CONTENT; BLACK MULBERRIES; CATIONIC CHITOSANS; DARK CHOCOLATE; HIGH PRESSURE HOMOGENIZATION; INCREASED TEMPERATURE; LAYER BY LAYER;

SPRAY DRYING;

ANTHOCYANIN; CHITOSAN; LIPOSOME; MALTODEXTRIN; MORUS NIGRA EXTRACT; PLANT EXTRACT; UNCLASSIFIED DRUG;

ARTICLE; CACAO; DIET SUPPLEMENTATION; GEL FILTRATION; MICROSCOPY; MORUS NIGRA; PARTICLE SIZE; PH; SCANNING ELECTRON MICROSCOPY; SPRAY DRYING; TEMPERATURE; ZETA POTENTIAL; ANALYSIS; CHEMISTRY; FORTIFIED FOOD; MORUS;

ANTHOCYANINS; CACAO; CHITOSAN; FOOD, FORTIFIED; HYDROGEN-ION CONCENTRATION; LIPOSOMES; MORUS; PLANT EXTRACTS;

EID: 84955450281     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.01.091     Document Type: Article

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