Microencapsulation of Vanilla Oleoresin (V. planifolia Andrews) by Complex Coacervation and Spray Dr...
Microencapsulation of Vanilla Oleoresin (V. planifolia Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization
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Basel: MDPI AG
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Language
English
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Publisher
Basel: MDPI AG
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Vanilla is one of the most popular species in the world. Its main compound, vanillin, is responsible for its characteristic aroma and flavor and its antioxidant and biological properties. Vanillin is very unstable in the presence of oxygen, light, and humidity, which complicates its use and preservation. Therefore, to solve this problem, this study...
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Full title
Microencapsulation of Vanilla Oleoresin (V. planifolia Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization
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TN_cdi_doaj_primary_oai_doaj_org_article_9ac7d7bb6e4047058865ec28a29da8c0
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_9ac7d7bb6e4047058865ec28a29da8c0
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ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods9101375
