Microencapsulation of palm oil by complex coacervation for application in food systems

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Microencapsulation of palm oil by complex coacervation for application in food systems

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作者：Josiane K. Rutz^a ; ^{josianekr@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Caroline D. Borges^b ; Rui C. Zambiazi^b ; Michele M. Crizel-Cardozo^a ; Luiza S. Kuck^c ; Caciano P.Z. Noreñ ; a^c
关键词：Carotenoids ; Chitosan ; Xanthan ; Pectin ; Atomization ; Lyophilization ; Release profile
刊名：Food Chemistry
出版年：2017
出版时间：1 April 2017
年：2017
卷：220
期：Complete
页码：59-66
全文大小：1086 K

文摘

class="label">•: Palm oil was encapsulated in chitosan/xanthan and chitosan/pectin by complex coacervation.
class="label">•: Lyophilization provided higher yield and lower carotenoid losses during encapsulation.
class="label">•: Lyophilization provided higher encapsulation efficiency and the best release profile.
class="label">•: Chitosan/pectin microparticles showed the best release of carotenoids in GFS.
class="label">•: Chitosan/xanthan microparticles showed the best release profile of carotenoids in the yoghurt.

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