Investigation of Total Antioxidant Capacities In Complex Coacervation Stages …

Avocado seed is more useful than just being a byproduct of avocado processing since it contains a lot of phenolic compounds. However, the phenolic compounds are rather prone to be damaged by environmental stress and by applying encapsulation techniques, they can be protected from the environmental stress. Thus, this study focuses on researching the effect of the presence of core and the core be…

Investigation of Total Antioxidant Capacities in Simple Coacervation and Comp…

Avocado seed (AS), a by-product of avocado, contains a high level of polyphenols which contributes to total antioxidant capacities (TAC) of avocado. However, polyphenols need to be encapsulated due to their sensitivity towards environmental stress. This study only observed the effect of the presence of core, the emulsification, coacervation, and freeze-drying steps of complex coacervation, and …

The Effect of Primary Drying Temperature towards the Physicochemical Characte…

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PHA 23-005

Characterization of Freeze Dried Strawberry and Dragon Fruit at PT. Hijaukan …

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EP FT018

The Effect of Carrier Agents in the Encapsulation of Red Fruit Oil (Pandanus …

Red fruit oil (Pandanus conoideus Lam.) is a great source of carotenoid pigment for its potential utilization as a coloring agent. In order to preserve carotenoids and improve its stability over storage, encapsulation using freeze drying was performed in this study by using two different carrier agents, maltodextrin (MD) and whey protein isolate (WPI), solely and in blends at different concentr…