Investigation of Bioavailability and Food-Processing Properties of <i>Arthrospira platensis</i> by Enzymatic Treatment and Micro-Encapsulation by Spray Drying

Investigation of Bioavailability and Food-Processing Properties of <i>Arthrospira platensis</i> by Enzymatic Treatment and Micro-Encapsulation by Spray Drying

Due to its high-protein content of 60–70% on dry weight, <i>Arthrospira platensis</i>, has been considered as one of the most sought-after protein alternatives. However, the processing of <i>Arthrospira platensis</i> extract (spirulina, SP) in food is usually limited due to t...

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Bibliographic Details
Main Authors: Patricia Maag, Simon Dirr, Özlem Özmutlu Karslioglu
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Foods
Subjects:
<i>Arthrospira platensis</i>
microencapsulation
enzymatic treatment
digestibility
protein solubility
differential scanning calorimetry
Online Access:https://www.mdpi.com/2304-8158/11/13/1922

Internet

https://www.mdpi.com/2304-8158/11/13/1922

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