Encapsulation of Blackberry Phenolics and Volatiles Using Apple Fibers and Disaccharides

Encapsulation of Blackberry Phenolics and Volatiles Using Apple Fibers and Disaccharides

The objective of this study was to determine the effect of disaccharides on the encapsulation of the phenolics and volatiles of blackberry juice with the use of apple fiber. For this purpose, apple fiber/blackberry microparticles were prepared as the control, as well as microparticles additionally c...

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Bibliographic Details
Main Authors: Mirela Kopjar, Ivana Buljeta, Mario Nosić, Ivana Ivić, Josip Šimunović, Anita Pichler
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Polymers
Subjects:
apple fiber
trehalose
sucrose
blackberry phenolics
blackberry volatiles
Online Access:https://www.mdpi.com/2073-4360/14/11/2179

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