The Use of Thermal Analysis and Photoacoustic Spectroscopy in the Evaluation of Maltodextrin Microencapsulation of Anthocyanins from Juçara Palm Fruit (Euterpe edulis Mart.) and Their Application in Food

The Use of Thermal Analysis and Photoacoustic Spectroscopy in the Evaluation of Maltodextrin Microencapsulation of Anthocyanins from Juçara Palm Fruit (Euterpe edulis Mart.) and Their Application in Food

Anthocyanins extracted from the pulp of the fruit of juçara palm (Euterpe edulis Mart.) were microencapsulated with maltodextrin in order to stabilise them. Photoacoustic spectroscopy was used to investigate the photostability of the microencapsulated samples. Complementary differential scanning cal...

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Bibliographic Details
Main Authors: Ana Paula da Silva dos Passos, Grasiele Scaramal Madrona, Vanessa Aparecida Marcolino, Mauro Luciano Baesso, Graciette Matioli
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2015-01-01
Series:Food Technology and Biotechnology
Subjects:
anthocyanins
natural colourants
lyophilisation
microencapsulation
juçara palm
Online Access:https://hrcak.srce.hr/file/221118

Internet

https://hrcak.srce.hr/file/221118

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