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| Espinosa Álvarez,Carolina; López Contreras,Javiera; Escobar Rodríguez,Darling; Jiménez Rondón,Diana; Bugueño Muñozí,Waldo; Cerezal Mezquita,Pedro. |
| Abstract Microencapsulation protects different bioactive compounds (anthocyanins) from environmental factors, increasing their half-life. In this study, the extraction and microencapsulation conditions for purple cabbage anthocyanins were determined, in addition to stability of the natural pigment obtained in a fermented milk beverage. Scalded was used for enzymatic inactivation in purple cabbage (Brassica oleracea L. ssp. Capitata f. Rubra) leaves, the extraction of bioactive compounds was carried out using green technologies (microwaves), concentrating the anthocyanin solution and mixing with wall materials such as maltodextrin, inulin and gum arabic for microencapsulation and addition to fermented milk beverage. The color stability was determined for 8... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Brassica oleracea; Microwave; Microcapsule; Natural pigments. |
| Ano: 2019 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122019000200134 |
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