Two‐Steps of Gelation System Enhanced the Stability of Syzygium cumini Anthocyanins by Encapsulation with Sodium Alginate, Maltodextrin, Chitosan and Gum Arabic
Mohamed Abdin, Mohamed Abdelbaset Salama, R. Gawad, Mohamed Ahmed Fathi, Fawze Alnadari
Topics & Concepts
MaltodextrinGum arabicSodium alginateMaterials scienceChitosanFourier transform infrared spectroscopyThermal stabilityAnthocyaninChemical engineeringNuclear chemistryParticle sizeSpray dryingSodiumChromatographyChemistryFood scienceEngineeringMetallurgyMicroencapsulation and Drying ProcessesPolysaccharides Composition and ApplicationsProteins in Food Systems