Microencapsulation of Red Grape Juice by Freeze Drying and Application in Jelly Formulation

The aim of this work is to obtain new food products enriched with bioactive compounds from concentrated grape juice microencapsulated by freeze drying using a whey protein isolate-chitosan system. The obtained powder showed an encapsulation efficiency of (86.1±4.0) %, with an anthocyanin mass fracti...

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Detalles Bibliográficos
Autores principales: Mihalcea, Liliana, Barbu, Vasilica, Enachi, Elena, Andronoiu, Doina Georgeta, Râpeanu, Gabriela, Stoica, Maricica, Dumitrașcu, Loredana, Stănciuc, Nicoleta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2020
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7365344/
https://www.ncbi.nlm.nih.gov/pubmed/32684784
http://dx.doi.org/10.17113/ftb.58.01.20.6429

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7365344/
https://www.ncbi.nlm.nih.gov/pubmed/32684784
http://dx.doi.org/10.17113/ftb.58.01.20.6429

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