Stability of spray-dried microencapsulated anthocyanins extracted from culinary banana bract

@inproceedings{Begum2017StabilityOS,
  title={Stability of spray-dried microencapsulated anthocyanins extracted from culinary banana bract},
  author={Yesmin Ara Begum and Sankar Chandra Deka},
  year={2017}
}
ABSTRACTCulinary banana bracts are a potential source of anthocyanin, which can be widely used in the food industry because of its health beneficial effects. The aim of the present study was to study the stability of microencapsulated anthocyanin extracted from culinary banana bracts using ultrasound-assisted extraction (UAE). Central composite design (CCD) was used to optimize the process variables for the extraction of anthocyanin and the optimum condition was observed at 15:0.5 solvent to… CONTINUE READING

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