MICROENCAPSULATION OF ANTHOCYANINS OF BERRIES ( Rubus adenotrichos L., Rubus fruticosus L., Rubus idaeus L. and Fragaria vesca L. ) AND ROSELLE (Hibiscus sabdariffa L.) BY SPRAY DRYING

摘要

This study was conducted to observe and evaluate the effect of microencapsulation encapsulants with different additives (T1gum-maltodextrin, T2 milk protein and T3 agave fructans) on the physical properties and functional berries and jamaica, through the analysis of microencapsulated extracts and their antioxidant capacity using three method is located in different determination of antioxidant capacity (ABTS, DPPH and FRAP), as well as the evaluation of calorimetry and morphology of the microcapsules.As the best additive resulting encapsulant agave fructans (p> 0.05).