Journal
INTERNATIONAL CONFERENCE ON FOOD, AGRICULTURE AND NATURAL RESOURCES, IC-FANRES 2015
Volume 9, Issue -, Pages 304-308Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.aaspro.2016.02.136
Keywords
encapsulation; oxidized starch; alginate substitute; antioxidant
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Coffee residue had polyphenol content 18.180 mg/g, yet its extract contained 1.746 mg/g polyhenol. Oxidized tapioca had comparable characteristics to alginate as an encapsulant material. Suspension concentration for encapsulation preparation was 5% (w/v) (encapsulant material/antioxidant extract). Microcapsul which is made by 25% oxidized tapioca starch had loading capacity 33.18%, capsul particle size 1699.3 mu m, moisture content 10.57%, polyphenol content 1.23% (db) and antioxidant activity 29.04%. This capsul had better properties than control which is made without oxidized starch substitution. (C) 2016 The Authors. Published by Elsevier B.V.
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