Starch, inulin and maltodextrin as encapsulating agents affect the quality and stability of jussara pulp microparticles

•Encapsulating carbohydrates affected jussara microparticles’ color and anthocyanins.•Microparticles showed desirable water solubility, hygroscopicity and wettability.•Microparticles showed slightly rough surfaces with invaginations and no fissures.•Anthocyanins and color were retained on exposure t...

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Veröffentlicht in:	Carbohydrate polymers 2016-10, Vol.151, p.500-510
Hauptverfasser:	Lacerda, Ellen Cristina Quirino, Calado, Verônica Maria de Araújo, Monteiro, Mariana, Finotelli, Priscilla Vanessa, Torres, Alexandre Guedes, Perrone, Daniel
Format:	Artikel
Sprache:	eng
Schlagworte:	Anthocyanins Anthocyanins - chemistry Antioxidant activity Euterpe Food Coloring Agents - chemistry Fruit - chemistry Instrumental color Inulin - chemistry Natural colorant Plant Preparations - chemistry Polysaccharides - chemistry Shelf-life stability Spray drying Starch - chemistry
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