The Microencapsulation of Maqui (Aristotelia chilensis (Mol.) Stuntz) Juice by Spray-Drying and Freeze-Drying Produces Powders with Similar Anthocyanin Stability and Bioaccessibility

The microencapsulation of maqui juice by spray-drying and freeze-drying was studied as a strategy to protect anthocyanins in new food formulations in order to improve the anthocyanin retention before consumption and the bioaccessibility. It is well known that the encapsulation method affects both th...

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Detalles Bibliográficos
Autores principales: Fredes, Carolina, Becerra, Camila, Parada, Javier, Robert, Paz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6100133/
https://www.ncbi.nlm.nih.gov/pubmed/29783783
http://dx.doi.org/10.3390/molecules23051227

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6100133/
https://www.ncbi.nlm.nih.gov/pubmed/29783783
http://dx.doi.org/10.3390/molecules23051227

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