Proceedings of the Korean Society of Crop Science Conference (한국작물학회:학술대회논문집)
- 2018.10a
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- Pages.274-274
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- 2018
Encapsulation of Anthocyanin from Purple Potato by the Application of Food Polymers
- Azad, Obyedul Kalam (Department of Biohealth Technology, Kangwon National University) ;
- Cho, Dong Ha (Department of Biohealth Technology, Kangwon National University) ;
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Park, Cheol Ho
(Department of Biohealth Technology, Kangwon National University)
- Published : 2018.10.18
Abstract
Anthocyanins has a strong antioxidant capacity but exhibit poor stability in water. Therefore, stability of anthocyanin from purple potato (Solanum tuberosum L.) was encapsulated by the application of food polymers. Solid formulation of purple potato was prepared using whey protein, tapioca and lecithin by capillary rheometer at