Stability of camu-camu encapsulated with different prebiotic biopolymers.
Jayne De Abreu FigueiredoAmanda M T LagoJosiana M MarLaiane S SilvaEdgar Aparecido SanchesTatiane P SouzaJaqueline de Araújo BezerraPedro Henrique CampeloDiego Alvarenga BotrelSoraia V BorgesPublished in: Journal of the science of food and agriculture (2020)
In general, the prebiotic biopolymers used as encapsulating agents in the microencapsulation of extracts of camu-camu by spray-drying presented satisfactory results, suggesting that this technique is an effective strategy to increase the stability of bioactive compounds contained in fruits and vegetables. © 2020 Society of Chemical Industry.
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