Effect of Microencapsulation by Spray-Drying and Freeze-Drying Technique on the Antioxidant Properties of Blueberry (Vaccinium myrtillus) Juice Polyphenolic Compounds
Blueberry juice with high polyphenol concentration was spray- or freeze-dried using different coating materials: HP-β-cyclodextrin and β-cyclodextrin. The quality of the obtained powders was characterised by their anthocyanin content, total polyphenols and antioxidant capacity. SEM was used for moni...
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| 格式: | 文件 |
| 语言: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2016-03-01
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| 丛编: | Polish Journal of Food and Nutrition Sciences |
| 主题: | |
| 在线阅读: | http://www.degruyter.com/view/j/pjfns.2016.66.issue-1/pjfns-2015-0015/pjfns-2015-0015.xml?format=INT |