Preparation and Evaluation of Microcapsules Encapsulating Royal Jelly Sieve Residue: Flavor and Release Profile

Preparation and Evaluation of Microcapsules Encapsulating Royal Jelly Sieve Residue: Flavor and Release Profile

This study aimed to improve the flavor of royal jelly residue via microencapsulation technology using Arabic gum and gelatin as wall materials. This microencapsulation technology showed a good encapsulation yield of 85.71 ± 2.84% and encapsulation efficiency of 92.34 ± 3.17%. The intact structures o...

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Bibliographic Details
Main Authors: Rongjun He, Jiahao Ye, Lina Wang, Peilong Sun
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Applied Sciences
Subjects:
royal jelly
microencapsulation
in vitro digestion
sensory evaluation
Online Access:https://www.mdpi.com/2076-3417/10/22/8126

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https://www.mdpi.com/2076-3417/10/22/8126

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