Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide
ABSTRACT: The stability of betalains (Bet) encapsulated in cryogels made with a mixture of albumin (ALB) and albumin-pectin (ALB-PEC) as wall materials were evaluated during storage at 32% and 83% relative humidity (RH) at several different temperature conditions (4 C, 30 C and 40 C). The retention...
- Autores:
-
Chaux Gutiérrez, Ana María
Pérez Monterroza, Ezequiel José
Granda Restrepo, Diana María
Aparecida Mauro, María
- 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:10495/38221
- Acceso en línea:
- https://hdl.handle.net/10495/38221
- Palabra clave:
- Albúminas
Albumins
Antioxidantes
Antioxidants
Compuestos Fenólicos
Phenolic Compounds
Remolacha
Beetroot
Betaina
Betaine
http://aims.fao.org/aos/agrovoc/c_867
http://aims.fao.org/aos/agrovoc/c_26760
https://id.nlm.nih.gov/mesh/D000418
https://id.nlm.nih.gov/mesh/D000975
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by-nc-nd/2.5/co/