The Microencapsulation of Maqui (Aristotelia chilensis (Mol.) Stuntz) Juice by Spray-Drying and Freeze-Drying Produces Powders with Similar Anthocyanin Stability and Bioaccessibility
Published 2018 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
The Microencapsulation of Maqui (Aristotelia chilensis (Mol.) Stuntz) Juice by Spray-Drying and Freeze-Drying Produces Powders with Similar Anthocyanin Stability and Bioaccessibility
Authors
Keywords
-
Journal
MOLECULES
Volume 23, Issue 5, Pages 1227
Publisher
MDPI AG
Online
2018-05-21
DOI
10.3390/molecules23051227
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Stabilizing effect of montmorillonite on acerola juice anthocyanins
- (2018) Hálisson L. Ribeiro et al. FOOD CHEMISTRY
- Stability and bioaccessibility of anthocyanins from maqui ( Aristotelia chilensis [Mol.] Stuntz) juice microparticles
- (2018) Carolina Fredes et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Comparison of blueberry powder produced via foam-mat freeze-drying versus spray-drying: evaluation of foam and powder properties
- (2017) Sandi Darniadi et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- The powerful colour of the maqui (Aristotelia chilensis [Mol.] Stuntz) fruit
- (2017) Carolina Fredes et al. Journal of Berry Research
- The impact of cooking and delivery modes of thymol and carvacrol on retention and bioaccessibility in starchy foods
- (2016) Gabriela Aravena et al. FOOD CHEMISTRY
- Influence of different combinations of wall materials on the microencapsulation of jussara pulp ( Euterpe edulis ) by spray drying
- (2016) Audirene A. Santana et al. FOOD CHEMISTRY
- Stability and metabolism of Arbutus unedo bioactive compounds (phenolics and antioxidants) under in vitro digestion and colonic fermentation
- (2016) Juana I. Mosele et al. FOOD CHEMISTRY
- Assessment of polyphenolic profile stability and changes in the antioxidant potential of maqui berry ( Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion
- (2016) Raquel Lucas-Gonzalez et al. INDUSTRIAL CROPS AND PRODUCTS
- Comparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product application
- (2016) Izabela Dutra Alvim et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of Freeze-dried Mulberry on Antioxidant Activities and Fermented Characteristics of Yogurt during Refrigerated Storage
- (2015) Jung-Min Sung et al. Korean Journal for Food Science of Animal Resources
- Effects of processing conditions on powder properties of black glutinous rice (Oryza sativa L.) bran anthocyanins produced by spray drying and freeze drying
- (2015) Thunnop Laokuldilok et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The encapsulation of purple cactus pear (Opuntia ficus-indica) pulp by using polysaccharide-proteins as encapsulating agents
- (2015) Paz Robert et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Spray-Drying Microencapsulation of Anthocyanins by Natural Biopolymers: A Review
- (2014) Sahar Akhavan Mahdavi et al. DRYING TECHNOLOGY
- Anthocyanin profiling of wild maqui berries (Aristotelia chilensis[Mol.] Stuntz) from different geographical regions in Chile
- (2014) Carolina Fredes et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Evaluation of Latin-American fruits rich in phytochemicals with biological effects
- (2014) Amadeo Gironés-Vilaplana et al. Journal of Functional Foods
- COMPARISON OF THE TOTAL PHENOLIC CONTENT, TOTAL ANTHOCYANIN CONTENT AND ANTIOXIDANT ACTIVITY OF POLYPHENOL-RICH FRUITS GROWN IN CHILE
- (2014) Carolina Fredes et al. Ciencia e Investigacion Agraria
- Microencapsulation of Andes Berry (Rubus glaucus Benth.) Aqueous Extract by Spray Drying
- (2013) José Luis Villacrez et al. Food and Bioprocess Technology
- Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion
- (2013) Floirendo P. Flores et al. FOOD CHEMISTRY
- Effect of spray drying and storage on the stability of bayberry polyphenols
- (2011) Zhongxiang Fang et al. FOOD CHEMISTRY
- In vitro and in vivo anti-diabetic effects of anthocyanins from Maqui Berry (Aristotelia chilensis)
- (2011) Leonel E. Rojo et al. FOOD CHEMISTRY
- Complementary Approaches To Gauge the Bioavailability and Distribution of Ingested Berry Polyphenolics
- (2011) Mary Ann Lila et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Preparation and Comparative Release Characteristics of Three Anthocyanin Encapsulation Systems
- (2011) Johannes Oidtmann et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying
- (2010) Paz Robert et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Encapsulation of polyphenols – a review
- (2010) Zhongxiang Fang et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Phytochemical profile and the antioxidant activity of Chilean wild black-berry fruits, Aristotelia chilensis (Mol) Stuntz (Elaeocarpaceae)
- (2009) Carlos L. Céspedes et al. FOOD CHEMISTRY
- Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration
- (2007) Nakarin Jinapong et al. JOURNAL OF FOOD ENGINEERING
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started