Garlic Oil Nanoemulsions Hybridized in Calcium Alginate Microcapsules for Functional Bread
| Autor: | Praveen Kumar Dikkala, Kandi Sridhar, K. Narsaiah, Minaxi Sharma |
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| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Calcium alginate Chemistry digestive oral and skin physiology Significant difference Garlic Oil food and beverages 04 agricultural and veterinary sciences Plant Science 01 natural sciences chemistry.chemical_compound Plant biochemistry 040103 agronomy & agriculture 0401 agriculture forestry and fisheries Food science Agronomy and Crop Science 010606 plant biology & botany Food Science |
| Zdroj: | Agricultural Research. 8:356-363 |
| ISSN: | 2249-7218 2249-720X |
| Popis: | The aim of this study was to investigate the effect of incorporation of hybrid GO MCs (garlic oil microcapsules) on the physico-sensory parameters of bread. Hybridized calcium alginate microcapsules containing nanoemulsions of garlic oil (GO) were prepared by using air atomization technique. Functional bread fortified with 5% hybrid GO MCs showed fourfold decrease in thiobarbituric acid-reactive substance values (0.132–0.221 μmol MDA/g oil) than the market garlic (unencapsulated) bread (0.185–0.816 μmol MDA/g oil) throughout the storage period. Hardness increased significantly (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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