Evaluation of Thermal Effects on the Bioactivity of Curcumin Microencapsulated with Porous Starch-Based Wall Material Using Spray Drying
Curcumin was microencapsulated by porous starch using a spray dryer with a particle size between 1.5 and 2.0 µm and subjected to water bath (40−100 °C) and oven heating (150−200 °C) in comparison to non-encapsulated samples. The minimum possible encapsu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-02-01
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| Series: | Processes |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2227-9717/8/2/172 |