Microencapsulation of Peppermint Oil by Complex Coacervation and Subsequent Spray Drying Using Bovine Serum Albumin/Gum Acacia and an Oxidized Starch Crosslinker

Microencapsulation of Peppermint Oil by Complex Coacervation and Subsequent Spray Drying Using Bovine Serum Albumin/Gum Acacia and an Oxidized Starch Crosslinker

Most liquid food flavours such as essential oils are volatile and prone to degradation in the presence of oxygen, light, moisture and high temperatures. Microencapsulation of volatile ingredients prior to use in food or beverages is a commonly used process to limit loss and degradation of flavours a...

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Bibliographic Details
Main Authors:	Wilhelm Robert Glomm, Peter Patrick Molesworth, Eugenia Mariana Sandru, Le Thuy Truong, Anders Brunsvik, Heidi Johnsen
Format:	Article
Language:	English
Published:	MDPI AG 2021-04-01
Series:	Applied Sciences
Subjects:	complex coacervation bovine serum albumin gum Acacia peppermint oil microencapsulation spray drying
Online Access:	https://www.mdpi.com/2076-3417/11/9/3956

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