Fortification of dark chocolate with spray dried black mulberry (Morus nigra) waste extract encapsulated in chitosan-coated liposomes and bioaccessability studies
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- 作者：Mine Gü ; ltekin-Ö ; zgü ; vena ; Ayşe Karadağb ; Şeyma Dumanc ; Burak Ö ; zkalc ; Beraat Ö ; zç ; elika ; ozcelik@itu.edu.tr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Liposome ; Chitosan ; Encapsulation ; Spray drying ; Dark chocolate ; Black mulberry waste
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 June 2016
- 年：2016
- 卷：201
- 期：Complete
- 页码：205-212
- 全文大小：1611 K
文摘
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Liposomes containing black mulberry extract were prepared and coated with chitosan.
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Chocolate was fortified with encapsulated anthocyanins maximum 76.8%.
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Chitosan coated liposomal powders provided better protection of anthocyanin content.