Krill oil microencapsulation: Antioxidant activity, astaxanthin retention, encapsulation efficiency, fatty acids profile, in vitro bioaccessibility and storage stability
César Antonio Ortiz-Sánchez, E. Bonilla Zavaleta, G.R. Urrea García, G. Luna Solano, M.P. Rascón-Díaz
Topics & Concepts
AstaxanthinChemistryGum arabicFood scienceEmulsionFourier transform infrared spectroscopyAntioxidantChromatographySpray dryingBiochemistryChemical engineeringCarotenoidEngineeringMicroencapsulation and Drying ProcessesProteins in Food SystemsPhytochemicals and Antioxidant Activities