Microencapsulation of palm oil by complex coacervation for application in food systems
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- 作者：Josiane K. Rutza ; josianekr@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Caroline D. Borgesb ; Rui C. Zambiazib ; Michele M. Crizel-Cardozoa ; Luiza S. Kuckc ; Caciano P.Z. Noreñ ; ac
- 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
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Palm oil was encapsulated in chitosan/xanthan and chitosan/pectin by complex coacervation.
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Lyophilization provided higher yield and lower carotenoid losses during encapsulation.
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Lyophilization provided higher encapsulation efficiency and the best release profile.
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Chitosan/pectin microparticles showed the best release of carotenoids in GFS.
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Chitosan/xanthan microparticles showed the best release profile of carotenoids in the yoghurt.