Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier

By S. Ersus, Ü. Yurdagel. 2007

602 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/43c84e2583af322f5021179df9c9e02f179796d2

How researchers see this paper

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

In Biochemistry

In Food Science

Citations in the corpus

Effect of Selected Additives on Microencapsulation of Anthocyanin by Spray Drying (2010, background): “sources was studied by many researchers, including anthocyanins from black carrot,([14]) b-carotene([19]) and lycopene from tomato,([20]) and betalains from Amaranthus.”
Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying (2010, background): “Dextrose equivalent of MDs has showed effect on the encapsulation yield but not effect was found during the storage in microencapsulated black carrot anthocyanins (Ersus & Yurdagel, 2007).”
Flavonoid microparticles by spray-drying: Influence of enhancers of the dissolution rate on properties and stability (2011, background): “Since the fast solvent evaporation keeps droplets temperature far below the drying air temperature, spray-drying is strongly recommended for heat sensitive materials such as flavonoids (Ersus and Yurdagel, 2007).”
Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. (2010, background): “Similarly, 224 Goula et al. (2004), Chegini & Ghobadian (2005), Rodríguez-Hernández et al. 225 (2005), and Ersus & Yurdagel (2007) reported that the moisture content in 226 tomato powder, orange juice powder, cactus pear juice powder and black carrot 227 powder, respectively, decreased as drying…”
Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder (2012, result): “A similar observation was reported by Ersus and Yurdagel [ 26 ] during the microencapsulation of anthocyanins extracted from black carrots using three different inlet air temperatures (160, 180, and 200°C).”
Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties (2013, background): “That effect of the temperature was also verified by Finney, Buffo and Reineccius (2002) and Ersus and Yurdagel (2007) in spray microencapsulation studies on orange oil and anthocyanin pigments, respectively.”
Spray-Drying Microencapsulation of Anthocyanins by Natural Biopolymers: A Review (2014, background): “Black carrot A range of maltodextrins [Stardri 10 (10DE), Glucodry 210 (20–23DE) and MDX 29 (28–31 DE)] 160, 180, 200 107, 118, 131 5ml=min NR [56]”