Trapping of carvacrol by konjac glucomannan-potato starch gels: Stability from macroscopic to microscopic scale, using image processing

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• 作者：Cé ; line Lafarge^a ; Ludovic Journaux^b ; Aline Bonnotte^c ; Jeannine Lherminier^c ; John Aldo Lee^d ; Patricia Le Bail^e ; Nathalie Cayot^a ; ^{nathalie.cayot@agrosupdijon.fr}
• 关键词：Starch ; Carvacrol ; Konjac glucomannan ; Freeze-thaw stability ; Image processing ; Trapping
• 刊名：Food Hydrocolloids
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：66
• 期：Complete
• 页码：216-226
• 全文大小：1865 K
• 卷排序：66

文摘

Stability of carvacrol trapping was affected by addition time of carvacrol to the suspensions. Addition of KGM in starch gel improved the stability of carvacrol trapping. Physical stability of starch gels was more disturbed by carvacrol than by KGM. Addition of KGM in starch gel ensured a good stability of starch gels towards freeze-thaw cycles. New method based on SEM images processing has been proposed.