Application of structurally modified WPC in combination with maltodextrin for microencapsulation of Roselle (Hibiscus sabdariffa) extract as a natural colorant source for gummy candy
Mohsen Younesi, Seyed Hadi Peighambardoust, Khashayar Sarabandi, Amir Akbarmehr, Mehdi Ahaninjan, Maral Soltanzadeh
Topics & Concepts
MaltodextrinChemistryDPPHSpray dryingHydrolysisSolubilityABTSHibiscus sabdariffaChromatographyAntioxidantSonicationEnzymatic hydrolysisNuclear chemistryFood scienceOrganic chemistryMicroencapsulation and Drying ProcessesHibiscus Plant Research StudiesPolysaccharides Composition and Applications