Microencapsulation of phenolic-enriched extract from cocoa pod husk (Theobroma cacao L.)

Microencapsulation of phenolic-enriched extract from cocoa pod husk (Theobroma cacao L.)

[Display omitted] •Microencapsulated powders had significantly lower moisture content and water activity.•Maltodextrin retained higher levels of total phenolics, total flavonoids, and total alkaloids.•Maltodextrin and gum Arabic (8:2 w/w) achieved higher water soluble index and total saponins, and l...

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Veröffentlicht in:Powder technology 2021-07, Vol.386, p.136-143
Hauptverfasser: Nguyen, Van Tang, Tran, Anh Xuan, Le, Van Anh Thi
Format: Artikel
Sprache:eng
Schlagworte:
Antioxidant activity
Cacao pod husk
Cocoa
Microencapsulation
Phenolic compounds
Phenols
Physiochemical
Phytochemical
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Zusammenfassung:[Display omitted] •Microencapsulated powders had significantly lower moisture content and water activity.•Maltodextrin retained higher levels of total phenolics, total flavonoids, and total alkaloids.•Maltodextrin and gum Arabic (8:2 w/w) achieved higher water soluble index and total saponins, and lower moisture content.•Maltodextrin and gum Arabic (8:2 w/w) was recommended to microencapsulate the CPH extract.
ISSN:0032-5910
1873-328X
DOI:10.1016/j.powtec.2021.03.033