Microencapsulation of Vanilla Oleoresin (V. planifolia Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization

Vanilla is one of the most popular species in the world. Its main compound, vanillin, is responsible for its characteristic aroma and flavor and its antioxidant and biological properties. Vanillin is very unstable in the presence of oxygen, light, and humidity, which complicates its use and preserva...

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Detalles Bibliográficos
Autores principales: Hernández-Fernández, Miguel Ángel, García-Pinilla, Santiago, Ocampo-Salinas, Oswaldo Israel, Gutiérrez-López, Gustavo Fidel, Hernández-Sánchez, Humberto, Cornejo-Mazón, Maribel, Perea-Flores, María de Jesús, Dávila-Ortiz, Gloria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7599886/
https://www.ncbi.nlm.nih.gov/pubmed/32992589
http://dx.doi.org/10.3390/foods9101375

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