The microencapsulation of maqui (Aristotelia chilensis (Mol.) Stuntz) juice by spray-drying and freeze-drying produces powders with similar anthocyanin stability and bioaccessibility

Molecules

Volumn 23, Issue 5, 2018, Pages

  Fredes, Carolina ^a   Becerra, Camila ^a   Parada, Javier ^b   Robert, Paz ^a  

^a UNIVERSITY OF CHILE   (Chile)

^b UNIVERSIDAD AUSTRAL DE CHILE   (Chile)

Author keywords

Encapsulation methods; In vitro digestion; Maltodextrin; Soy protein isolate; Yogurt

Indexed keywords

ANTHOCYANIN; PLANT EXTRACT; YOGHURT;

CHEMISTRY; COMPARATIVE STUDY; DRUG FORMULATION; DRUG STABILITY; ELAEOCARPACEAE; FREEZE DRYING; MICROCAPSULE; PARTICLE SIZE; POWDER; PROCEDURES;

ANTHOCYANINS; CAPSULES; DRUG COMPOUNDING; DRUG STABILITY; ELAEOCARPACEAE; FREEZE DRYING; PARTICLE SIZE; PLANT EXTRACTS; POWDERS; YOGURT;

EID: 85047475836     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules23051227     Document Type: Article

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