Stability of anthocyanins from rubus glaucus and solanum betaceum as affected by temperature and water activity

The stability of sprayed-dried microencapsulated anthocyanins from Andes berry (Rubus glaucus) and Tamarillo (Solanum betaceum), as affected by storage time, water activity (Aw) and temperature was compared. The fruits were osmotically dehydrated with ethanol and the anthocyanin extract was microenc...

Full description

Autores:
Olaya, Clara Marcela
Castaño, Maria Paola
Garzon Monroy, Gloria Astrid
Tipo de recurso:
Article of journal
Fecha de publicación:
2009
Institución:
Universidad Nacional de Colombia
Repositorio:
Universidad Nacional de Colombia
Idioma:
spa
OAI Identifier:
oai:repositorio.unal.edu.co:unal/22796
Acceso en línea:
https://repositorio.unal.edu.co/handle/unal/22796
http://bdigital.unal.edu.co/13831/
http://bdigital.unal.edu.co/13831/2/
http://bdigital.unal.edu.co/13831/11/231
http://bdigital.unal.edu.co/13831/12/232
Palabra clave:
Ciencias quimicas
alimentos
pigmentos
Microencapsulation
anthocyanin
stability
Rights
openAccess
License
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