Preparation of a multiple emulsion based on pectin-whey protein complex for encapsulation of saffron extract nanodroplets

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• 作者：Afshin Faridi Esfanjani ; Seid Mahdi Jafari ; ^{smjafari@gau.ac.ir} ; Elham Assadpour
• 关键词：Saffron ; Nanodroplet ; WPC ; Pectin ; Release
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1962-1969
• 全文大小：667 K
• 卷排序：221

文摘

Saffron extract was successfully incorporated into W/O/W multiple emulsions. The dispersed phase in multiple emulsions was microemulsion of saffron. Encapsulation efficiency of emulsions made with WPC/pectin complex was higher. Best stability and release was obtained with WPC/pectin and 5% saffron extract.