Encapsulation of grape seed extract phenolics using whey protein concentrate, maltodextrin and gum arabica blends
作者: Kanta YadavRajesh Kumar BajajSurajit MandalBimlesh Mann
刊名: Journal of Food Science and Technology, 2020, Vol.57 (2), pp.426-434
来源数据库: Springer Nature Journal
DOI: 10.1007/s13197-019-04070-4
关键词: MicrocapsulesMaltodextrinGum arabicEncapsulation efficiencyAntioxidant activityFreeze drying
原始语种摘要: Grape seed extract (GSE contain phenolic compounds that decrease the proclivity to various chronic diseases such as several types of cancer and cardiovascular diseases. The objective of the present study was to investigate the encapsulation of GSE polyphenols and their characterization. For this study, whey protein concentrate (WPC, maltodextrin (MD and gum arabic (GA were evaluated as encapsulating materials. For the preparation of stable microcapsules different WPC:MD/GA (5:0, 4:1, 3:2 and 0:5 ratios were assessed using ultrasonication for different time periods (20–40 min followed by freeze drying. Encapsulation efficiency, antioxidant activity, particle size, surface morphology and release mechanism were determined. The GSE microcapsules coated with WPC:MD/GA ratio of 4:1 and 3:2 with...
全文获取路径: Springer Nature  (合作)
影响因子:1.123 (2012)

  • Encapsulation 封闭、灌封
  • maltodextrin 麦芽糖糊精
  • encapsulation 密封
  • protein 蛋白质
  • morphology 形态学
  • improved 改进
  • encapsulating 封装
  • WPC Wired Program Computer
  • concentrate 浓缩
  • microcapsules 微囊剂