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Long-term storage of pink pepper essential oil microencapsulated by chickpea protein/pectin complexes: volatile

Poliana Moser1, Nathalie Almeida Lopes1, Adilson Roberto Locali-Pereira1

  • 1Department of Food Engineering and Technology, Institute of Biosciences, Humanities and Exact Sciences (Ibilce), São Paulo State University (Unesp), Campus São José do Rio Preto, Cristóvão Colombo 2265, São José do Rio Preto, 15054-000 Brazil.

Journal of Food Science and Technology
|October 21, 2024
PubMed

Keywords:
Bioactive compoundsMicroencapsulationReconstitution propertiesSpray dryingTerpenesVolatiles release

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