Semantic Scholar Open Access 2020 70 sitasi

Spray drying strategy for encapsulation of bioactive peptide powders for food applications

Yong Wang C. Selomulya

Lihat Sumber DOI

Abstrak

Abstract Spray drying is commonly used to manufacture food and dairy powders at industrial scale. Bioactive peptides, as hydrolysis products from various food proteins, are gaining interest due to their biological functionality including immunomodulation, antimicrobial, and antioxidant properties. This article reviews several bioactive peptides/hydrolysates from different food sources, focusing on their processing and final powder characteristics. Additionally, we propose a strategy for encapsulation of food peptide/hydrolysate via spray drying. The identification of suitable drying parameters and/or formulation could help overcome the limitations associated with the current processing of food peptides.

Topik & Kata Kunci

Chemistry

Penulis (2)

Yong Wang

C. Selomulya

Format Sitasi

APA MLA BibTeX

Wang, Y., Selomulya, C. (2020). Spray drying strategy for encapsulation of bioactive peptide powders for food applications. https://doi.org/10.1016/j.apt.2019.10.034

Akses Cepat

Lihat di Sumber doi.org/10.1016/j.apt.2019.10.034

Informasi Jurnal

Tahun Terbit: 2020
Bahasa: en
Total Sitasi: 70×
Sumber Database: Semantic Scholar
DOI: 10.1016/j.apt.2019.10.034
Akses: Open Access ✓