Extraction, microencapsulation, and application of anthocyanins from juçara palm fruit (Euterpe edulis Mart.): enhancement of natural pigment
Thamara Thaiane da Silva Crozatti, Camila Sampaio Mangolim, Paula Vitória Larentis, João Carlos Palazzo de Mello, Graciette Matioli
Topics & Concepts
MaltodextrinAnthocyaninFood scienceChemistryPigmentFood additiveThermal stabilityFunctional foodFermentationSpray dryingChromatographyOrganic chemistryMicroencapsulation and Drying ProcessesPhytochemicals and Antioxidant ActivitiesBee Products Chemical Analysis