Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stability, sensory aspects and technological properties

Autor: Livia Cristina Ostroschi, Carmen Silvia Fávaro-Trindade, Maria Inés Genovese, Volnei Brito de Souza, Fabrício Luiz Tulini, Marcelo Thomazini, Gaëlle Roudaut, Talita A. Comunian, Mariana Alejandra Echalar-Barrientos, J. C. C. Baliero

Publikováno v: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2018, 79, pp.343-351. ⟨10.1016/j.foodhyd.2018.01.007⟩
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

International audience; Cinnamon proanthocyanidins present important biological properties. However, these molecules are unstable and possess an astringent taste, which can make their ingestion difficult. In this context, entrapment by spray-drying t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7cb4227b8a6f5d1ea4445dafca87965f
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02371664

Stability of microencapsulatedB. lactis(BI 01) andL. acidophilus(LAC 4) by complex coacervation followed by spray drying

Autor: Carmen Silvia Fávaro-Trindade, Osvaldo de Freitas, J. C. C. Baliero, T. S. Moretti, Augusto C. Penalva de Oliveira, C. Boschini

Publikováno v: Journal of Microencapsulation. 24:685-693

Microcapsules containing Bifidobacterium lactis (BI 01) and Lactobacillus acidophilus (LAC 4) were produced by complex coacervation using a casein/pectin complex as the wall material, followed by spray drying. The aim of this study was to evaluate th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae085bd9aab0801afc9177940f7dea69
https://doi.org/10.1080/02652040701532908