Ultrasound-Assisted Extraction of Bioactive Compounds from Cocoa Shell and Their Encapsulation in Gum Arabic and Maltodextrin: A Technology to Produce Functional Food Ingredients

In this study, the extraction of cocoa shell powder (CSP) was optimized, and the optimized extracts were spray-dried for encapsulation purposes. Temperature (45–65 °C), extraction time (30–60 min), and ethanol concentration (60–100%) were the extraction parameters. The response surface methodology a...

Descripción completa

Detalles Bibliográficos
Autores principales: Jafari, Saeid, Karami, Zohreh, Shiekh, Khursheed Ahmad, Kijpatanasilp, Isaya, Worobo, Randy W., Assatarakul, Kitipong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858131/
https://www.ncbi.nlm.nih.gov/pubmed/36673504
http://dx.doi.org/10.3390/foods12020412

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858131/
https://www.ncbi.nlm.nih.gov/pubmed/36673504
http://dx.doi.org/10.3390/foods12020412

Ejemplares similares