Physicochemical characterization of sangorache natural colorant extracts (A<i>maranthus quitensis</i> L.) prepared via spray- and freeze-drying
In this study, we sought to prepare sangorache encapsulate (Amaranthus quitensis L.) by spray- and freeze-drying, using three different concentrations (3, 5 and 7%) of the encapsulating agent, maltodextrin. To atomize the powder, we used a Buchi mini spray-dryer B-290 with three inlet temperatures (...
Main Authors: | María Quelal, Elena Villacrés, Karla Vizuete, Alexis Debut |
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Format: | Article |
Language: | English |
Published: |
AIMS Press
2023-03-01
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Series: | AIMS Agriculture and Food |
Subjects: | |
Online Access: | https://www.aimspress.com/article/doi/10.3934/agrfood.2023019?viewType=HTML |
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