期刊
JOURNAL OF FOOD ENGINEERING
卷 246, 期 -, 页码 42-50出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2018.10.025
关键词
Spray drying; Anthocyanin; Black carrot extract; Liposome; Chitosan; Encapsulation
资金
- Doctoral Research Program of The Scientific and Technical Research Council of Turkey (TUBITAK-BIDEB) [2214-A, 2211-A]
The degradation of black carrot anthocyanins (BCE) under stress conditions as under the effect of a spray drying process was evaluated in different encapsulation systems (extract, chitosan-coated and uncoated liposomes and chitosan-extract-mixture). The encapsulation efficiencies of liposomes prepared by high-pressure homogenization containing 2% lecithin with 0.1%, 0.2%, and 0.4% extract were found as 86.6% +/- 16.1%, 82.2% +/- 9.7%, and 46.9% +/- 6.3%, respectively. The extract-loaded liposomes (0.2% extract) were chosen for liposomes considering further dilutions. The chitosan-coated liposomes were generated with 0.1% chitosan according to their particle size (82.7 +/- 1.5 nm) and zeta potential of 51.4 +/- 0.6 mV. All samples were found to be physically stable after the spray drying process. In addition, SEM images of the liposomal powder particles showed a uniformly wrinkled surface that would indicate stability of liposomal systems against spray drying. However, the liposomal samples showed lower stability compared to the BCE and BCE-chitosan mixtures according to the biochemical analysis of the reconstituted powders.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据