Physical properties and morphology of spray dried microparticles containing anthocyanins of jussara (Euterpe edulis Martius) extract
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- 作者：Ana Gabriela da Silva Carvalhoa ; anagabrielaeng@yahoo.com.br" class="auth_mail" title="E-mail the corresponding author ; Mariana Teixeira da Costa Machadoa ; marianamachado210@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Vanessa Martins da Silvaa ; vanfea@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Adilson Sartorattob ; adilson@cpqba.unicamp.br" class="auth_mail" title="E-mail the corresponding author ; Rodney Alexandre Ferreira Rodriguesb ; rodney@cpqba.unicamp.br" class="auth_mail" title="E-mail the corresponding author ; Miriam Dupas Hubingera ; mhub@unicamp.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Antioxidant ; Cyanidin 3-glucoside ; Powder ; Glass transition temperature ; Microstructure
- 刊名：Powder Technology
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：294
- 期：Complete
- 页码：421-428
- 全文大小：1545 K
文摘
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Maltodextrin 10, 20 and 30 DE formed particles with smoother surface than gum Arabic.
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Microparticles presented high anthocyanin retention and antioxidant capacity.
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Maltodextrin 30 DE showed high moisture content and low glass transition temperature.
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Homogeneous distribution of anthocyanins was noted by particles confocal microscopy.