Effect of Selected Additives on Microencapsulation of Anthocyanin by Spray Drying

By C. Nayak, N. Rastogi. 2010

143 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/0607772ca437515d85cc1401014eeb68bbce46fb

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. José Maurício de Aguirre
2. S. P. M. Germer
3. C. C. Ferrari
4. M. Krokida
5. C. Biliaderis
6. C. Drosou

In Plant Science

1. José Maurício de Aguirre
2. S. P. M. Germer
3. C. C. Ferrari

Citations in the corpus

• Encapsulation of bioactive compounds through electrospinning/electrospraying and spray drying: A comparative assessment of food-related applications (2017, background): “90%) and anthocyanin content (485 mg/100 g).([83]) In another study, the stability of anthocyanins and antioxidant activity of blackberry powder, obtained by spray drying,”
• Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder (2012, methodology): “In studying the microencapsulation of anthocyanin pigments extracted from Garcinia indica Choisy, Nayak and Rastogi([25]) verified that the pigment retention varied between 65 and 79% after spray drying was performed using 5% maltodextrin with different dextrose equivalents (6, 19, 21, and 33 DE) an”