Encapsulation of the Most Potent Antioxidant Betalains in Edible Matrixes as Powders of Different Colors

Betalains are plant pigments with high antioxidant and free radical scavenging activities. While basal activity exists in all betalains, the dihydroxylated molecules present the highest TEAC values of the family of compounds. However, their lability limits possible applications. This work reports th...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2013-05, Vol.61 (18), p.4294-4302
Hauptverfasser:	Gandía-Herrero, Fernando, Cabanes, Juana, Escribano, Josefa, García-Carmona, Francisco, Jiménez-Atiénzar, Mercedes
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants - chemistry Betalains - chemistry Biological and medical sciences Chitosan - chemistry Chromatography, High Pressure Liquid Chromatography, Ion Exchange Color Food Handling - methods Food industries Fundamental and applied biological sciences. Psychology Microscopy, Electron, Scanning Picolinic Acids - chemistry Polysaccharides - chemistry Powders - chemistry Spectrophotometry
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