Food additive based on the encapsulated pot marigold ( Calendula officinalis L.) flowers extract in calcium alginate microparticles
Author:
Affiliation:
1. Faculty of Technology in Leskovac University of Niš Leskovac Republic of Serbia
2. Faculty of Technology Zvornik University of East Sarajevo Zvornik Bosnia and Herzegovina
Funder
Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15792
Reference42 articles.
1. Extraction optimisation, antioxidant activity and inhibition on α‐amylase and pancreatic lipase of polyphenols from the seeds of Syzygium cumini
2. Two‐steps of gelation system enhanced the stability of Syzygium cumini anthocyanins by encapsulation with sodium alginate, maltodextrin, chitosan and gum arabic;Abdin M.;Journal of Polymers and the Environment,2021
3. Enhanced the entrapment and controlled release of Syzygium cumini seeds polyphenols by modifying the surface and internal organization of Alginate‐based microcapsules
4. Encapsulation of stevia rebaudiana Bertoni aqueous crude extracts by ionic gelation – Effects of alginate blends and gelling solutions on the polyphenolic profile
5. Encapsulation of aqueous leaf extract of Stevia rebaudiana Bertoni with sodium alginate and its impact on phenolic content
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