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Total phenolics, anthocyanin profile and antioxidant activity of maqui, Aristotelia chilensis (Mol.) Stuntz, berries extract in freeze-dried polysaccharides microcapsules
(Elsevier, 2020)
The effect of different polysaccharides combinations on the stability of maqui extract was studied in order to design functional foods, dietary supplements or natural colorants. Encapsulation by freeze-drying using ...
Optimized aqueous extracts of maqui (Aristotelia chilensis) suitable for powder production
(Association of Food Scientists and Technologists of India, 2019-07)
The aim of this work was to obtain powders rich in bioactive compounds from maqui berry aqueous extracts by spray drying. First, the process parameters of the maquiaqueous extraction were optimized. The optimal operating ...
The microencapsulation of maqui (Aristotelia chilensis (mol.) stuntz) juice by spray-drying and freeze-drying produces powders with similar anthocyanin stability and bioaccessibility
(MDPI, 2018)
The microencapsulation of maqui juice by spray-drying and freeze-drying was studied as a strategy to protect anthocyanins in new food formulations in order to improve the anthocyanin retention before consumption and the ...
Nutraceutical tablets from maqui berry (Aristotelia chilensis) spray-dried powders with high antioxidant levels
(Taylor & Francis, 2020-06-20)
The aim of the present work was the development of a nutraceutical product from maqui fruits rich in antioxidants. Based on an aqueous fruit extract with high levels of polyphenols and anthocyanins, maqui powder was obtained ...
The microencapsulation of maqui (Aristotelia chilensis (Mol.) Stuntz) juice by spray-drying and freeze-drying produces powders with similar anthocyanin stability and bioaccessibility
(MDPI AG, 2018)
© 2018 by the authors. The microencapsulation of maqui juice by spray-drying and freeze-drying was studied as a strategy to protect anthocyanins in new food formulations in order to improve the anthocyanin retention before ...
Physicochemical properties and bioactive compounds content in encapsulated freeze-dried powders obtained from blueberry, elderberry, blackcurrant and maqui berry
(Ios Press, 2019)
Abstract: Background: Berry fruits stand out for their high contents of anthocyanins responsible for their red-purple color. The region of Patagonia, Argentina, is a significant cultivar region of these fruits. Due to ...
Desarrollo de una bebida láctea fermentada con poder antioxidante elaborada con polvo orgánico liofilizado de maqui (Aristotelia chilensis)
(Universidad de Guayaquil. Facultad de Ciencias Químicas, 2018)
El maqui, fruta nativa de Chile, es considerado la baya con mayor poder antioxidante. En la actual investigación, se desarrolló una bebida láctea fermentada con capacidad antioxidante elaborada con polvo orgánico liofilizado ...
Encapsulación de jugo de maqui (Aristotelia chilensis (Mol.) Stuntz) por secado por atomización y liofilización : estabilidad en matriz alimenticia y en modelo de simulación gastrointestinal in vitro
(Universidad de Chile, 2017)
Se elaboraron micropartículas de jugo de maqui (JM) usando secado por atomización (SA) y liofilización (L) como métodos de encapsulación con la finalidad de proteger sus antocianinas frente a condiciones ambientales de una ...