Encapsulation of Gallic Acid with Acid-Modified Low Dextrose Equivalent Potato Starch Using Spray-and Freeze-Drying Techniques

Encapsulation of Gallic Acid with Acid-Modified Low Dextrose Equivalent Potato Starch Using Spray-and Freeze-Drying Techniques

The main objective of the present study was to investigate the effect of spray- and freeze-drying techniques on the microencapsulation of a gallic acid compound using the acid-hydrolyzed low dextrose equivalent potato starch as a wall material. During the experiment, it was possible to achieve encap...

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Bibliographic Details
Main Authors: Sepelevs Igor, Stepanova Valentina, Galoburda Ruta
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research 2018-09-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
encapsulation
freeze-drying
spray-drying
gallic acid
Online Access:http://www.degruyter.com/view/j/pjfns.2018.68.issue-3/pjfns-2018-0006/pjfns-2018-0006.xml?format=INT

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