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
Online-Zugang:	Volltext
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