Properties of encapsulated saffron extracts in maltodextrin using the Büchi B-90 nano spray-dryer

Food Chemistry

Volumn 266, Issue , 2018, Pages 458-465

  Kyriakoudi, Anastasia ^a   Tsimidou, Maria Z ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Bioaccessibility; Encapsulation; Maltodextrin; Nano spray drying; Saffron apocarotenoids; Stability

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; DRYING; EFFICIENCY; FOOD ADDITIVES; POLYSACCHARIDES; SPRAY DRYING; STABILITY;

APOCAROTENOIDS; BIOACCESSIBILITY; ENCAPSULATION EFFICIENCY; MALTODEXTRINS; NANO-ENCAPSULATION; PHENOLIC ANTIOXIDANT; PRODUCT YIELDS; SPHERICAL PARTICLE;

ENCAPSULATION;

CAFFEIC ACID; CAROTENOID; CROCIN; MALTODEXTRIN; PICROCROCIN; UNCLASSIFIED DRUG; ANTIOXIDANT; CAFFEIC ACID DERIVATIVE; CYCLOHEXENE DERIVATIVE; GLUCOSIDE; NANOCAPSULE; PLANT EXTRACT; POLYSACCHARIDE; TERPENE;

AQUEOUS SOLUTION; ARTICLE; BIOACCESSIBILITY; CONTROLLED STUDY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GASTROINTESTINAL TRACT; HYDROPHILICITY; IN VITRO STUDY; MESH SIZE; MOISTURE; MOLECULAR STABILITY; NANOENCAPSULATION; PARTICLE SIZE; PRODUCT PARAMETERS; PRODUCT YIELD; SAFFRON; SCANNING ELECTRON MICROSCOPY; SPICE; SPRAY DRYING; THERMOGRAVIMETRY; THERMOSTABILITY; WEIGHT, MASS AND SIZE; CHEMISTRY; CROCUS; DESICCATION; DRUG FORMULATION; DRUG STABILITY; METABOLISM; PH; PROCEDURES; TEMPERATURE;

ANTIOXIDANTS; CAFFEIC ACIDS; CAROTENOIDS; CROCUS; CYCLOHEXENES; DESICCATION; DRUG COMPOUNDING; DRUG STABILITY; GLUCOSIDES; HYDROGEN-ION CONCENTRATION; NANOCAPSULES; PLANT EXTRACTS; POLYSACCHARIDES; TEMPERATURE; TERPENES;

EID: 85048381226     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.06.038     Document Type: Article

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