Fabrication and optimization of ultra-long stable microencapsulated chlorophyll using combinations of wall material via response surface methodology.

ABSTRACT: Nowadays, the need to use natural pigments instead of artificial colorants in food has increased due to health risks. Chlorophyll is a natural colorant with antioxidant properties. Chlorophyll is a natural pigment with superior antioxidant properties. However, this pigment is unstable in the different conditions of food processing. To increase the stability of chlorophyll extracted from Ulva intestinalis algae, encapsulation of chlorophyll with maltodextrin (MD) and whey protein isolate (WPI) carriers by two drying methods including spray drying and freeze drying was achieved. The optimum combination of wall and core materials to achieve the highest response including encapsulation efficiency (EE) and chlorophyll content (CC) was obtained by response surface methodology and central

SUBMITTER: Ledari SA 

PROVIDER: S-EPMC11616492 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature