Determination of the minimum integral entropy, water sorption and glass transition temperature to establishing critical storage conditions of beetroot juice microcapsules by spray drying Academic Article uri icon

abstract

  • The aim of this work was to microencapsulate beetroot juice (BJ) (Beta vulgaris L.) by spray-drying using as protective colloid gum Arabic. The adsorption isotherms of the microcapsules and the minimum integral entropy (?S int)T were determined at 25, 35