Microencapsulation of roselle (Hibiscus sabdariffa L.) anthocyanins: Effects of maltodextrin and trehalose matrix on selected physicochemical properties and antioxidant activities of spray-dried powder
This research was conducted to improve the stability of roselle anthocyanins by spray-drying using a single matrix (maltodextrin) and a binary matrix (maltodextrin-trehalose = 1:1). Each matrix was added to the core material at three different ratios: 30:70, 40:60, and 50:50. The physicochemical cha...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833524000066 |