Microencapsulation of Purple-Fleshed Sweet Potato Anthocyanins with Chitosan-Sodium Tripolyphosphate by Using Emulsification-Crosslinking Technique

Microencapsulation of Purple-Fleshed Sweet Potato Anthocyanins with Chitosan-Sodium Tripolyphosphate by Using Emulsification-Crosslinking Technique

Anthocyanins extracted from purple-fleshed sweet potato were encapsulated using emulsification-crosslinking technique with chitosan acted as polymer and sodium tripolyphosphate as cross-linker. The parameters influencing microencapsulation were investigated i.e. stirring intensity and polymer concen...

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Bibliographic Details
Main Authors: Umi Laila, Rochmadi, Sri Pudjiraharti
Format: Article
Language:English
Published: ITB Journal Publisher 2019-04-01
Series:Journal of Mathematical and Fundamental Sciences
Subjects:
anthocyanins
chitosan
crosslinking
emulsification
microencapsulation
parameters
Online Access:http://journals.itb.ac.id/index.php/jmfs/article/view/7951

Internet

http://journals.itb.ac.id/index.php/jmfs/article/view/7951

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