Microencapsulation of noni fruit extract using gum arabic and maltodextrin – Optimization, stability and efficiency

Noni fruit (Morinda citrifolia L.) has many health-supporting compounds, but its biological extracts need protection against environmental impacts for stability and efficiency. To address this, microencapsulation is an advanced technology in food applications that require optimization of coating com...

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Veröffentlicht in:	International journal of biological macromolecules 2024-06, Vol.269 (Pt 2), p.132217-132217, Article 132217
Hauptverfasser:	Nguyen, Cong Thanh, Nguyen Di, Khanh, Phan, Hoang Cong, Kha, Tuyen Chan, Nguyen, Hung Canh
Format:	Artikel
Sprache:	eng
Schlagworte:	Bioactive compound calorimetry digestive tract fruit extracts gum arabic heat maltodextrins microencapsulation microscopy Morinda citrifolia Noni microencapsulation response surface methodology spectroscopy Spray drying storage quality temperature
Online-Zugang:	Volltext
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