Antimicrobial, shelf-life stability, and effect of maltodextrin and gum arabic on the encapsulation efficiency of sugarcane bagasse bioactive compounds

ABSTRACT: This study shows the effects of maltodextrins and gum arabic as microencapsulation agents on the stability of sugarcane bagasse extracts and the potential use of the extracts as antimicrobial agents. The bioactive compounds in sugarcane bagasse (SCB) were extracted using 90% methanol and a...

Full description

Autores:

Quintero Quiroz, Julián
Velázquez Martínez, Víctor
Valles Rosales, Delia
Rodríguez Uribe, Laura
Holguín, Omar
Reyes Jaquez, Damian
Rodríguez Borbón, Manuel Iván
Villagrán Villegas, Luz Yazmin
Delgado, Efrén

Tipo de recurso:

Article of investigation

Fecha de publicación:

2021

Institución:

Universidad de Antioquia

Repositorio:

Repositorio UdeA

Idioma:

eng

OAI Identifier:

oai:bibliotecadigital.udea.edu.co:10495/38817

Acceso en línea:

https://hdl.handle.net/10495/38817

Palabra clave:

Antioxidantes
Antioxidants
Estabilidad de Medicamentos
Drug Stability
Polifenoles
Polyphenols
Antiinfecciosos
Anti-Infective Agents
Termoestabilidad
Heat stability
Microencapsulación
Microencapsulation
http://aims.fao.org/aos/agrovoc/c_88eb28a7
http://aims.fao.org/aos/agrovoc/c_35224
https://id.nlm.nih.gov/mesh/D000975
https://id.nlm.nih.gov/mesh/D004355
https://id.nlm.nih.gov/mesh/D059808
https://id.nlm.nih.gov/mesh/D000890

Rights

openAccess

License

https://creativecommons.org/licenses/by/4.0/