Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles

Abstract This study aimed to evaluate the feasibility of producing low-sugar mango jams enriched with curcumin-loaded lipid microparticles (CLM). The jams were incorporated with babacu oil and tristearin lipid microparticles encapsulating curcumin, using tween 80 and span 60 as surfactants. The jams...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2021-03, Vol.41 (1), p.74-81
Hauptverfasser:	MARTINS, Matheus Pontes, GEREMIAS-ANDRADE, Ivana Morais, FERREIRA, Letícia dos Santos, BRITO-OLIVEIRA, Thais Carvalho, PINHO, Samantha Cristina de
Format:	Artikel
Sprache:	por
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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