Preparation and characterization of octenyl succinylated normal and waxy starches of maize as encapsulating agents for anthocyanins by spray-drying

Yunia Verónica García-Tejeda, Yolanda Salinas-Moreno, Víctor Barrera-Figueroa, Fernando Martínez-Bustos

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

5 Citas (Scopus)

Resumen

© 2018, Association of Food Scientists & Technologists (India). The encapsulation by spray drying of maize anthocyanins was evaluated using two types of wall materials, consisting of normal and waxy maize starch, which were esterified with octenyl succinic anhydride. The X-ray diffraction analysis revealed that SWMS possessed a completely amorphous, while SNMS had a crystalline structure. SNMS showed peaks at 2θ = 13.1°, 19.8° and 22.4°. The results revealed that SNMS and SWMS had almost the same encapsulation productivity (EP); SNMS showed the best performance because its EP was higher (95%) than in SWMS (90%). The stability of microcapsules produced with SNMS showed the highest anthocyanin retention after storage in the water activity (aw) range of 0.11–0.94 at 40 °C.
Idioma originalInglés estadounidense
Páginas (desde-hasta)2279-2287
Número de páginas2050
PublicaciónJournal of Food Science and Technology
DOI
EstadoPublicada - 1 jun 2018

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