Encapsulation of Arctium lappa L. root extracts by spray-drying and freeze-drying using maltodextrin and Gum Arabic as coating agents and it’s application in synbiotic orange-carrot juice
Farzaneh Esmaeili, Mahnaz Hashemiravan, Mohammad Reza Eshaghi, Hassan Gandomi
Topics & Concepts
MaltodextrinGum arabicChemistryFood scienceSpray dryingArctium lappaNanocapsulesOrange (colour)AntioxidantLactobacillus acidophilusWhey protein isolateFreeze-dryingProbioticWhey proteinChromatographyMaterials scienceNanoparticleTraditional medicineBacteriaBiochemistryNanotechnologyGeneticsMedicineBiologyMicroencapsulation and Drying ProcessesMicrobial Metabolites in Food BiotechnologyFood composition and properties