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Autor(en):
Betz, M.; Steiner, Barbara; Schantz, Markus; Oidtmann, Johannes; Mäder, Karsten; Richling, Elke; Kulozik, Ulrich 
Titel:
Antioxidant capacity of bilberry extract microencapsulated in whey protein hydrogels 
Abstract:
The application of antioxidative phenolic plantcompounds, such as bilberry anthocyanins, as bioactive food additive maybe facilitated by the protection throughmicroencapsulation. The antioxidant capacity of the encapsulated compounds could thus be preserved until the point of action is reached. Inthis study,whey protein-basedmicrocapsules loaded with an anthocyanin-rich bilberry extract were generated thermally after forming droplets by the emulsion method. The TEAC (Trolox equivalent antioxidan...    »
 
Stichworte:
encapsulation; Whey proteins; anthocyanins; hydrogel; Antioxicant capacity 
Zeitschriftentitel:
Food Research International 
Jahr:
2012 
Band / Volume:
47 
Heft / Issue:
Seitenangaben Beitrag:
51--57