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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.5
- 수록면
- 105 - 105 (1page)
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Background : Purple potato (Solanum tuberosum L. var. bora valley) is a purple-skinned, medium-late maturing potato cultivar. It contains a high amount of anthocyanin, which could be useful in the development of food products. To protect anthocyanin from oxidation with bio-macromolecule complexes and encapsulation by polymeric emulsifiers, self-association, and co-pigmentation, various methods have been used. Hot-melt extrusion (HME) is currently used widely in the ready-to-eat food and feed industries. Changing the HME conditions would result in a wide range of desired final product characteristics. The HME is a continuous process of high efficiency, nutrient retention/enhancement, and the functional quality of many foodstuff. Because of the amorphous chemical compounds' structure, HME extrudate foods have a high digestibility and bioavailability. Due of the high instability, anthocyanin's thermal stability can be extended by using a protective encapsulating barrier.
Methods and Results : Therefore, biopolymer mediated formulations (BEF) of purple potato (PP) were developed to extent the anthocyanin stability. The BEF of PP (BEFP) were p ... 전체 초록 보기
Methods and Results : Therefore, biopolymer mediated formulations (BEF) of purple potato (PP) were developed to extent the anthocyanin stability. The BEF of PP (BEFP) were p ... 전체 초록 보기
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