Microencapsulation of Vanilla Oleoresin (<i>V. planifolia</i> Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization

Microencapsulation of Vanilla Oleoresin (<i>V. planifolia</i> Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization

Vanilla is one of the most popular species in the world. Its main compound, vanillin, is responsible for its characteristic aroma and flavor and its antioxidant and biological properties. Vanillin is very unstable in the presence of oxygen, light, and humidity, which complicates its use and preserva...

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Bibliographic Details
Main Authors: Miguel Ángel Hernández-Fernández, Santiago García-Pinilla, Oswaldo Israel Ocampo-Salinas, Gustavo Fidel Gutiérrez-López, Humberto Hernández-Sánchez, Maribel Cornejo-Mazón, María de Jesús Perea-Flores, Gloria Dávila-Ortiz
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Foods
Subjects:
vanilla oleoresin
microencapsulation
complex coacervation
spray-drying
microstructure
Online Access:https://www.mdpi.com/2304-8158/9/10/1375

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