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dc.contributor.authorOrranuch Norkaewen_US
dc.contributor.authorPasin Thitisuten_US
dc.contributor.authorSugunya Mahatheeranonten_US
dc.contributor.authorBenjaporn Pawinen_US
dc.contributor.authorPhumon Sookwongen_US
dc.contributor.authorSittidet Yodpitaken_US
dc.contributor.authorAnusorn Lungkaphinen_US
dc.description.abstract© 2019 Elsevier Ltd Anthocyanin-rich extracts derived from the bran of a select Thai black rice cultivar, Leum Pua, were encapsulated by spray drying. In this microencapsulation method, twelve wall materials comprising maltodextrin (M), gum arabic (G), whey protein isolate (W), and their combinations were employed. For comparison, an ionic gelation method was employed using alginate-whey protein isolate (AL-W) as a wall material. Thirteen microcapsules were analysed by scanning electron microscopy, and their encapsulation efficiencies were almost 100%, except for that of the W (83%). M (88%) and its combination with W exhibited the best anthocyanin retention, while pure W contained the highest amount of total phenolic compounds and antioxidant activity. An in vitro digestion study using simulated gastrointestinal fluids revealed the highest released total phenolic content and antioxidant activity of the intestinal fluids when the microcapsule was spray-dried with pure W.en_US
dc.subjectAgricultural and Biological Sciencesen_US
dc.titleEffect of wall materials on some physicochemical properties and release characteristics of encapsulated black rice anthocyanin microcapsulesen_US
article.title.sourcetitleFood Chemistryen_US
article.volume294en_US Mai Universityen_US
Appears in Collections:CMUL: Journal Articles

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