Encapsulation and controlled release of bioactive phenolic compounds: phenolic acids, flavonoids and phenylpropanoids
Abstract
In this work the effectiveness of spray drying encapsulation as a new strategy to increase bioavailability of bioactive compounds has been evaluated. Thus, an experimental design based on a central composite 2<sup>2</sup> model was carried out to encapsulate different phenolic compounds from vegetable sources. Inlet air temperature and ratio sample/encapsulation agent (inuline) were selected as independent variable. The results pointed out a great yield was obtained under all experimental conditions. Encapsulation efficiency presented variability depending on the chemical group studied.
Event details
- Event
- 3rd IMEKOFOODS Conference
- Technical Committee
- TC23
- imekofoods3@gmail.com
- Place
- Thessaloniki, GREECE
- Time
- 1 October 2017 - 4 October 2017