Development of Crystal Violet encapsulation in pectin : Arabic gum gel microspheres

Six pectins with 35% to 91% methoxylation degree were purified and characterized to encapsulate Crystal Violet (CV). Amidated low methoxylated pectin (ALMP) was selected based on microsphere morphologies, aqueous solubility, viscosity and the effect of calcium concentration. Pectin microspheres were...

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Detalles Bibliográficos
Autores principales:	Revuelta, Mariana Valeria, Chacón Villalba, María Elizabeth, Navarro, Alba Sofía del Rosario, Güida, Jorge Alberto, Castro, Guillermo Raúl
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2016
Materias:	Ciencias Exactas Crystal violet Pectinas Arabic gum Microencapsulation Ionotropic gelation Vibrational spectroscopies Rheological studies
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/78939
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

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