期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 55, 期 6, 页码 2279-2287出版社
SPRINGER INDIA
DOI: 10.1007/s13197-018-3145-7
关键词
OSA starch; Purple maize anthocyanins; Spray-drying; Stability
资金
- CONACYT-Mexico
The encapsulation by spray drying of maize anthocyanins was evaluated using two types of wall materials, consisting of normal and waxy maize starch, which were esterified with octenyl succinic anhydride. The X-ray diffraction analysis revealed that SWMS possessed a completely amorphous, while SNMS had a crystalline structure. SNMS showed peaks at 2 theta = 13.1A degrees, 19.8A degrees and 22.4A degrees. The results revealed that SNMS and SWMS had almost the same encapsulation productivity (EP); SNMS showed the best performance because its EP was higher (95%) than in SWMS (90%). The stability of microcapsules produced with SNMS showed the highest anthocyanin retention after storage in the water activity (a (w)) range of 0.11-0.94 at 40 A degrees C.
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