Two‐Steps of Gelation System Enhanced the Stability of Syzygium cumini Anthocyanins by Encapsulation...
Two‐Steps of Gelation System Enhanced the Stability of Syzygium cumini Anthocyanins by Encapsulation with Sodium Alginate, Maltodextrin, Chitosan and Gum Arabic
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Publisher
New York: Springer US
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Language
English
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Publisher
New York: Springer US
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Scope and Contents
Contents
An efficient method based on encapsulation efficiency of
Syzygium cumini
anthocyanin extract (ANC.E) was established by using a stable concentration from (ANC.E) and sodium alginate (SA) as a first step to interact with different concentrations from maltodextrin (MD), gum Arabic (GA) and chitosan (CH) as second carriers for the second step. F...
Alternative Titles
Full title
Two‐Steps of Gelation System Enhanced the Stability of Syzygium cumini Anthocyanins by Encapsulation with Sodium Alginate, Maltodextrin, Chitosan and Gum Arabic
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Record Identifier
TN_cdi_proquest_journals_2577920156
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2577920156
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ISSN
1566-2543
E-ISSN
1572-8919
DOI
10.1007/s10924-021-02140-3
