Cricket Flour and Pullulan Microparticle Formation via Electro-Blow Spinning as a New Method for the Protection of Antioxidant Compounds from Fruit Extracts

Cricket Flour and Pullulan Microparticle Formation via Electro-Blow Spinning as a New Method for the Protection of Antioxidant Compounds from Fruit Extracts

Cricket flour was evaluated as an encapsulation material for protecting phenolic-rich fruit extracts (cranberry fruit and pomegranate peel extracts) and compared to pullulan. Electro-blow spinning (EBS) was used as a high throughput technique for encapsulation and compared to freeze-drying. The part...

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Bibliographic Details
Main Authors: Sabina I. Wilkanowicz, Keara T. Saud
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2023-12-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
electro-hydrodynamic processing
pomegranate peel extract
cranberry fruit extract
edible insect
polysaccharide
encapsulation
Online Access:http://journal.pan.olsztyn.pl/Cricket-Flour-and-Pullulan-Microparticle-Formation-via-Electro-Blow-Spinning-as-a,175550,0,2.html
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