Evaluation of ultrasonic nozzle with spray-drying as a novel method for the microencapsulation of blueberry's bioactive compounds
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- 作者：Feyza Tatar Turana ; Alime Cengiza ; Talip Kahyaoglua ; b ; talipk@yildiz.edu.tr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Ultrasonic nozzle ; Conventional nozzle ; Spray-drying ; Freeze-drying ; Blueberry ; Bioactive compounds
- 刊名：Innovative Food Science & Emerging Technologies
- 出版年：2015
- 出版时间：December 2015
- 年：2015
- 卷：32
- 期：Complete
- 页码：136-145
- 全文大小：1238 K
文摘
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We prepared the blueberry microspheres successfully by using microencapsulation techniques (spray-drying and freeze-drying).
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After the drying process, the ultrasonic nozzle showed better retention of anthocyanin content than conventional nozzles.
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The ultrasonic nozzle showed a significantly uniform size distribution and smooth surface than the other methods.
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After baking, the ultrasonic nozzle microspheres of extract-enriched cake had the highest anthocyanin retention (79.35%).