The Potential of Combined Emulsification and Spray Drying Techniques for Encapsulation of Polyphenols from Rosemary (Rosmarinus officinalis L.) Leaves

The Potential of Combined Emulsification and Spray Drying Techniques for Encapsulation of Polyphenols from Rosemary (Rosmarinus officinalis L.) Leaves

The present study evaluates the potential of encapsulation of polyphenolic antioxidants from rosemary (Rosmarinus officinalis L.) leaves by combining emulsification and spray drying techniques. To stabilize the emulsions and prepare samples suitable for use in dry products, double emulsions encapsul...

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Bibliographic Details
Main Authors: Arijana Bušić, Draženka Komes, Ana Belščak- Cvitanović, Aleksandra Vojvodić Cebin, Igor Špoljarić, Gordan Mršić, Song Miao
Format: Article
Language:English
Published: University of Zagreb 2018-01-01
Series:Food Technology and Biotechnology
Subjects:
double emulsions
encapsulation efficiency
microcapsules
rosemary polyphenols
spray drying
whey protein isolates
Online Access:http://hrcak.srce.hr/file/314220

Internet

http://hrcak.srce.hr/file/314220

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