Microencapsulation of Nigella sativa oleoresin by spray drying for food and nutraceutical applications
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- 作者：Amr E. Edrisa ; amr_edris@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Danuta Kalembab ; Janusz Adamiecc ; Marcin Piątkowskic
- 关键词：Microencapsulation ; Nigella sativa oleoresin ; Powder ; Spray drying ; Nutraceutical applications
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 August 2016
- 年：2016
- 卷：204
- 期：Complete
- 页码：326-333
- 全文大小：900 K
文摘
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The oleoresin of
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The oleoresin was emulsified in gum Arabic/maltodextrin encapsulating solution.
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The emulsion was encapsulated by spray drying into a free flowing powder.
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Encapsulation efficiency of the oleoresin ranged between 84.2% and 96.2%.
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The oleoresin powder can be used in fortification of different food and nutraceutical applications.