Encapsulation of Red Cabbage (Brassica oleracea L. var.capitata L. f. rubra) Anthocyanins by Spray Drying using Different Encapsulating Agents

Encapsulation of Red Cabbage (Brassica oleracea L. var.capitata L. f. rubra) Anthocyanins by Spray Drying using Different Encapsulating Agents

ABSTRACT This study aimed to evaluate the influence of the drying air temperature (140 and 160°C) and the concentration of encapsulating agents gum Arabic and polydextrose (10 and 15%) on the physicochemical characteristics of the red cabbage extract obtained through extraction in acidulated water a...

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Bibliographic Details
Main Authors:	Anahi Bernstein, Caciano Pelayo Zapata Noreña
Format:	Article
Language:	English
Published:	Instituto de Tecnologia do Paraná (Tecpar) 2015-12-01
Series:	Brazilian Archives of Biology and Technology
Subjects:	spray drying red cabbage anthocyanins gum arabic polydextrose
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132015000600944&lng=en&tlng=en

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