Ultrasound assisted extraction of red cabbage and encapsulation by freeze–drying: moisture sorption isotherms and thermodynamic characteristics of encapsulate-Reference-Cited by-同舟云学术

Ultrasound assisted extraction of red cabbage and encapsulation by freeze–drying: moisture sorption isotherms and thermodynamic characteristics of encapsulate

Published:2023-04-11 Issue:14 Volume:32 Page:2025-2042
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Pusty Kasturi,Dash Kshirod K.^ORCID,Tiwari Ajita,Balasubramaniam V. M.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s10068-023-01302-4.pdf

Reference91 articles.

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2. Akhavan Mahdavi S, Jafari SM, Assadpoor E, and Dehnad D. Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin. International Journal of Biological Macromolecules. 85: 379-385 (2016a)

3. Akhavan Mahdavi S, Jafari SM, Assadpour E, and Ghorbani M. Storage stability of encapsulated barberry’s anthocyanin and its application in jelly formulation. Journal of Food Engineering. 181: 59-66 (2016b)

4. Aksoylu Özbek Z, and Günç Ergönül P. Optimisation of wall material composition of freeze–dried pumpkin seed oil microcapsules: Interaction effects of whey protein, maltodextrin, and gum Arabic by D–optimal mixture design approach. Food Hydrocolloids. 107: 105909 (2020)

5. Alara OR, Abdurahman NH, and Olalere OA. Optimization of microwave-assisted extraction of flavonoids and antioxidants from Vernonia amygdalina leaf using response surface methodology. Food and Bioproducts Processing. 107: 36-48 (2018)

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