Micro-encapsulation and characterization of anthocyanin-rich raspberry juice powder for potential applications in thefood industry

HIGHLIGHTS

• who: Confidence Tsholofelo Nthimole and colleagues from the Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg have published the Article: Micro-Encapsulation and Characterization of Anthocyanin-Rich Raspberry Juice Powder for Potential Applications in theFood Industry, in the : Processes 2022, 1038 of /2022/
• what: The study described herein aimed to encapsulate red raspberry juice by freeze-drying using GA, WS, and MT as carrier agents. The retention of TPC and TMA (14.67-21.40%) in this study was lower when compared to the literature.
• how: The reported data . . .
  

   

  

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