Effects Of Centrifugation, Encapsulation Method And Different Coating Materials On The Total Antioxidant Activity Of The Microcapsules Of Powdered Cherry Laurels

• Main Authors: B. Cilek Tatar, G. Sumnu, M. Oztop, E. Ayaz
• Format: Text
• Language: English
• Published: Zenodo 2017
• Subjects: Antioxidant activity; cherry laurel; microencapsulation; microfluidization.; Baeza; Chavez; Heinonen; Nunes; Romero; Saenz; Sobral; Tapia; Rubus chamaemorus
• Online Access: https://dx.doi.org/10.5281/zenodo.1131583; https://zenodo.org/record/1131583

Encapsulation protects sensitive food ingredients against heat, oxygen, moisture and pH until they are released to the system. It can mask the unwanted taste of nutrients that are added to the foods for fortification purposes. Cherry laurels ( Prunus laurocerasus ) contain phenolic compounds which d...