Antimicrobial, Shelf-Life Stability, and Effect of Maltodextrin and Gum Arabic on the Encapsulation Efficiency of Sugarcane Bagasse Bioactive Compounds

This study shows the effects of maltodextrins and gum arabic as microencapsulation agents on the stability of sugarcane bagasse extracts and the potential use of the extracts as antimicrobial agents. The bioactive compounds in sugarcane bagasse (SCB) were extracted using 90% methanol and an orbital...

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Detalles Bibliográficos
Autores principales: Velazquez-Martinez, Victor, Valles-Rosales, Delia, Rodriguez-Uribe, Laura, Holguin, Omar, Quintero-Quiroz, Julian, Reyes-Jaquez, Damian, Rodriguez-Borbon, Manuel Ivan, Villagrán-Villegas, Luz Yazmin, Delgado, Efren
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7827221/
https://www.ncbi.nlm.nih.gov/pubmed/33429841
http://dx.doi.org/10.3390/foods10010116

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7827221/
https://www.ncbi.nlm.nih.gov/pubmed/33429841
http://dx.doi.org/10.3390/foods10010116

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