Encapsulation of ginger oleoresin in co-crystallized sucrose: development, characterization and storage stability-Reference-Cited by-同舟云学术

Encapsulation of ginger oleoresin in co-crystallized sucrose: development, characterization and storage stability

Published:2021 Issue:17 Volume:12 Page:7964-7974
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Rai Kapil¹,Chhanwal Narayansing¹,Shah Nirali N.¹^ORCID,Singhal Rekha S.¹^ORCID

Affiliation:

1. Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai-400 019, India

Abstract

Ginger oleoresin was emulsified with gum acacia and encapsulated in a sucrose matrix by co-crystallization for its protection and as a mode of flavour delivery. Physical characterization and storage studies under different conditions were performed.

Funder

University Grants Commission

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO00565K

Reference46 articles.

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2. Encapsulation Technologies for Active Food Ingredients and Food Processing , ed. N. J. Zuidam and V. Nedovic , Springer New York , New York, NY , 2010

3. Characterization of co-crystallized sucrose entrapped with cardamom oleoresin

4. New Value-Added Sugar and Brown Sugar Products from Sugarcane: A Commercial Approach

5. Co-crystallization of zinc sulfate with sucrose: A promissory strategy to render zinc solid dosage forms more palatable

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