Encapsulation of bioactive compounds extracted from haritaki pulp (<i>Terminalia chebula</i> Retzius): characterization of physical, thermal, and morphological properties-Reference-Cited by-同舟云学术

Encapsulation of bioactive compounds extracted from haritaki pulp (Terminalia chebula Retzius): characterization of physical, thermal, and morphological properties

Published:2024 Issue:2 Volume:2 Page:362-372
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Jha Avinash Kumar¹²,Sit Nandan¹^ORCID

Affiliation:

1. Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam-784028, India

2. Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab-144411, India

Abstract

The bioactive compounds of haritaki (Terminalia chebula Retzius) were microencapsulated using zein and starch as the encapsulating agents, utilizing both conventional (encapsulator) and advanced (freeze drying) techniques.

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FB/D3FB00131H

Reference56 articles.

1. Application of maltodextrin and gum Arabic in microencapsulation of saffron petal's anthocyanins and evaluating their storage stability and color

2. Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents

3. Parameter optimization for spray-drying microencapsulation of jaboticaba (Myrciaria jaboticaba) peel extracts using simultaneous analysis of responses

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