WO2022271108A1 - Eau de rose sous forme de poudre et son procédé de production - Google Patents
Eau de rose sous forme de poudre et son procédé de production Download PDFInfo
- Publication number
- WO2022271108A1 WO2022271108A1 PCT/TR2021/050641 TR2021050641W WO2022271108A1 WO 2022271108 A1 WO2022271108 A1 WO 2022271108A1 TR 2021050641 W TR2021050641 W TR 2021050641W WO 2022271108 A1 WO2022271108 A1 WO 2022271108A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- rose water
- powder form
- form according
- rose
- comparison
- Prior art date
Links
- 239000008132 rose water Substances 0.000 title claims abstract description 99
- 239000000843 powder Substances 0.000 title claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 title abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 51
- 239000000203 mixture Substances 0.000 claims description 33
- 239000012141 concentrate Substances 0.000 claims description 25
- 235000010489 acacia gum Nutrition 0.000 claims description 21
- 229920000084 Gum arabic Polymers 0.000 claims description 19
- 239000000205 acacia gum Substances 0.000 claims description 19
- 229920002774 Maltodextrin Polymers 0.000 claims description 16
- 239000005913 Maltodextrin Substances 0.000 claims description 16
- 239000000839 emulsion Substances 0.000 claims description 16
- 229940035034 maltodextrin Drugs 0.000 claims description 16
- 229920001202 Inulin Polymers 0.000 claims description 13
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 13
- 229940029339 inulin Drugs 0.000 claims description 13
- 239000007921 spray Substances 0.000 claims description 11
- 235000010493 xanthan gum Nutrition 0.000 claims description 11
- 229920001285 xanthan gum Polymers 0.000 claims description 11
- 239000000230 xanthan gum Substances 0.000 claims description 11
- 229940082509 xanthan gum Drugs 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000003995 emulsifying agent Substances 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 5
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 claims description 2
- 239000003456 ion exchange resin Substances 0.000 claims description 2
- 229920003303 ion-exchange polymer Polymers 0.000 claims description 2
- 241000978776 Senegalia senegal Species 0.000 claims 6
- 244000171897 Acacia nilotica subsp nilotica Species 0.000 claims 1
- 230000006641 stabilisation Effects 0.000 abstract description 4
- 238000011105 stabilization Methods 0.000 abstract description 4
- 238000006243 chemical reaction Methods 0.000 abstract description 3
- 244000215068 Acacia senegal Species 0.000 description 13
- 241000220317 Rosa Species 0.000 description 13
- 239000000686 essence Substances 0.000 description 8
- 239000002537 cosmetic Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 230000035943 smell Effects 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 235000004789 Rosa xanthina Nutrition 0.000 description 2
- 239000013043 chemical agent Substances 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000010666 rose oil Substances 0.000 description 2
- 235000019719 rose oil Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000006491 Acacia senegal Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 241000109329 Rosa xanthina Species 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000002453 shampoo Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/738—Rosa (rose)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/10—General cosmetic use
Definitions
- Invention relates to rose water in powder form and its production method.
- the invention particularly relates to conversion of rose water into powder form by means of an effective and simple method in order to increase stabilization of rose water and facilitate easy use thereof.
- Rose is the name designated to multi-year close seed and nice smelling woody plant species of Rosa Damascena of Rosaceae family. Homeland of most rose types is Asia. Few number of them grow in Europe, North America and North-west Africa. Roses are mostly grown for their beauties and smells and have cultural essence in several societies. Vitamins, antioxidants and nice smells of them are other factors making this delicate flower popular.
- rose Because of being natural and having strong antiseptic features, rose is used in several areas today and particularly is commonly used in medicine, cosmetics and gastronomy fields.
- TR application numbered 2020/07882 discloses a method for rose water and rose oil extraction from rose and use of them in hand sanitizer composition.
- Another invention is a Chinese application numbered CN112126524 (A).
- the invention relates to rose essence distillation method.
- a cutting and grinding device are used for rose essence distillation method.
- the present invention relates to rose water in powder form and its production method meeting the needs mentioned above, eliminating all disadvantages, and providing some additional advantages, and a manufacturing method for the powder.
- Primary aim of the invention is to provide an effective method to obtain rose water converted into powder form correctly in powder form having high stability.
- Another aim of the invention is to create process steps applied during method used to obtain rose water in powder form are convenient and provide efficient results without deforming rose water content.
- a further aim of the invention is to provide easy use of rose water in powder form obtained by said method in cosmetics and food sector and use it to give natural smell, aroma not containing chemical agents.
- the invention aims to provide conversion of rose water into powder form by means of an effective and simple method in order to increase stabilization of rose water and facilitate easy use thereof in several sectors.
- the invention is a method to obtain rose water in powder form and comprises steps listed below. a) adding maltodextrin and/or inulin and/or gum Arabic and/or xanthan gum into rose water concentrate or rose water and then adding water into this mixture to form emulsion, b) drying obtained emulsion in spray dryer and converting into powder.
- Rose water in powder form disclosed under this present invention is produced by means of applying required pre-treatment to rose water at convenient conditions and drying it. Upon vaporization of water in the dried product as a result of drying the product remains in powder. Antioxidants, active agents in rose water in natural powder form are protected similar to its fresh natural form and thus can be stored in stable for long periods.
- the invention is a method to obtain rose water in powder form and characterized by process steps of a) adding maltodextrin and/or inulin and/or gum Arabic and/or xanthan gum into rose water concentrate or into rose water and then adding water into this mixture to form emulsion, b) drying obtained emulsion in spray dryer and converting into powder.
- a maltodextrin and/or inulin and/or gum Arabic and/or xanthan gum is added into rose water concentrate or rose water in order to form a structure on outer surface of rose water concentrate or rose water outer surface. Water is added to this mixture, and emulsion is obtained. All process steps are performed at room temperature of 20 °C.
- said rose water concentrate is obtained by passing rose water through ion exchange resin.
- Rose water concentrate provides shorter process step when compared to use of rose water.
- inulin, gum Arabic and maltodextrin is added into rose water concentrate or rose water in process step a.
- maltodextrin and gum Arabic are added into rose water concentrate or rose water in process step a.
- inulin and gum Arabic are added into rose water concentrate or rose water in process step a.
- xanthan gum, gum Arabic and maltodextrin are added into rose water concentrate or rose water in process step a.
- mechanical stirrer is used as mixer in process step a.
- homogenizer or magnetic stirrer is used as mixer in process step a.
- emulsifier are agents sused in process step a when forming emulsion.
- Emulsifier are agents mixed in order to provide mixture of two or more phases not mixing with each other.
- Maltodextrin is an agent in polysaccharide class. It is used safely in several sectors such as cosmetics, medicine, food. It has high melting point. Maltodextrin is used to form a shell on outer surface of rose water concentrate in the invention.
- Inulin is a natural group of polysaccharide produced by several plant types. It is used safely in several sectors such as cosmetics, medicine, food. It is used to form a shell on outer surface of rose water concentrate in the invention.
- Gum Arabic is also known as acacin, Senegal gum, Indian gum. Gum arabic is a complex mixture of glycoprotein comprising commonly arabinose and galactose, and polysaccharide. It is an agent soluble in water and can safely be used in many sectors. Gum arabic is used to form a film around rose water concentrate in the present invention.
- Xanthan gum is a polysaccharide obtained from fermentation of Xantnomonas campestris bacteria from glucose or sucrose. It is preferred in several sectors for its solid stabilization and durable against environmental conditions. It is used to form a film around rose water concentrate in the present invention.
- emulsion is kept in spray dryer for 40 minutes at process step b. After average 40 minutes, about 25 g powder is obtained.
- Inlet temperature of emulsion at spray dryer is between 110°C and 180°C. Moisture rate of product increases at low inlet temperature and rose water volatile oils may escape from air outlet at high temperature. For that reason, inlet temperature is important.
- inlet temperature of emulsion at spray dryer is preferably 150°C in process step b.
- outlet temperature of emulsion at spray dryer is preferably 90 - 98°C in process step b.
- Outlet temperature may vary subject to several parameters such as inlet air relative humidity, inlet air temperature, spray gas flow, feeding rate, emulsion solid concentrate and use of organic solvent in emulsion.
- Spray dryer parameters are as follows; aspirator rate 100 %, pump rate 10-30 %, inlet air feeding 30-40 mmHg.
- rose water concentrate quantity is between 1 % and 20 % by weight in comparison to total composition. This amount is preferably 8 % in comparison to total composition by weight.
- maltodextrin quantity is between 25 % and 65 % by weight in comparison to total composition. This amount is preferably 30 % in comparison to total composition by weight.
- inulin quantity is between 10 % and 50 % by weight in comparison to total composition. This amount is preferably 16 % in comparison to total composition by weight.
- gum arabic quantity is between 25 % and 50 % by weight in comparison to total composition. This amount is preferably 46 % in comparison to total composition by weight.
- xanthan gum quantity is between 0.1 % and 5 % by weight in comparison to total composition. This amount is preferably 0.2 % in comparison to total composition by weight.
- quantity of emulsifier that can be used optionally is between 0.1 % and 3 % by weight in comparison to total composition.
- quantity of emulsifier that can be used optionally is between 0.1 % and 3 % by weight in comparison to total composition.
- rose water in powder form can stay stabile for long time period on shelf and provides easy to use by dissolving in water when desired, and thus area of use can also be considerably wide.
- rose water in powder form is mixed with water and rose water can be obtained easily.
- rose water in powder form can be used as raw material or compound in food, cosmetic sectors.
- cosmetic sector for instance, it is added into cream or shampoo products or in products of food sector directly thus antioxidants available in rose and nice smell can be added to the products as a natural component. It can also be used as food additive or aroma.
- Example 1 rose water composition converted into powder form accurately
- Example 2 rose water composition converted into powder form accurately
- Example 3 rose water composition converted into powder form accurately
- Example 4 rose water composition converted into powder form accurately
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- General Health & Medical Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Mycology (AREA)
- Engineering & Computer Science (AREA)
- Epidemiology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Dermatology (AREA)
- Birds (AREA)
- Chemical & Material Sciences (AREA)
- Alternative & Traditional Medicine (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Medicinal Preparation (AREA)
Abstract
L'Invention concerne de l'eau de rose sous forme de poudre et son procédé de production. L'invention concerne en particulier la conversion d'eau de rose en poudre au moyen d'un procédé efficace et simple afin d'augmenter la stabilisation de l'eau de rose et de permettre une utilisation aisée de celle-ci.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/TR2021/050641 WO2022271108A1 (fr) | 2021-06-23 | 2021-06-23 | Eau de rose sous forme de poudre et son procédé de production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/TR2021/050641 WO2022271108A1 (fr) | 2021-06-23 | 2021-06-23 | Eau de rose sous forme de poudre et son procédé de production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2022271108A1 true WO2022271108A1 (fr) | 2022-12-29 |
Family
ID=84545800
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/TR2021/050641 WO2022271108A1 (fr) | 2021-06-23 | 2021-06-23 | Eau de rose sous forme de poudre et son procédé de production |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2022271108A1 (fr) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998019652A1 (fr) * | 1996-11-06 | 1998-05-14 | The Boots Company Plc | Poudre sechee par pulverisation contenant au moins une proteine et un amidon hydrolyse, et son utilisation dans des compositions topiques |
| KR100730792B1 (ko) * | 2005-12-29 | 2007-06-21 | 김병갑 | 식물조직에서 분리한 신선한 탈수액 분무건조물의 제조방법 |
| CN112126524A (zh) * | 2020-09-23 | 2020-12-25 | 合肥蓝胖子生物技术有限公司 | 一种玫瑰精华液蒸馏提取方法 |
-
2021
- 2021-06-23 WO PCT/TR2021/050641 patent/WO2022271108A1/fr active Application Filing
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998019652A1 (fr) * | 1996-11-06 | 1998-05-14 | The Boots Company Plc | Poudre sechee par pulverisation contenant au moins une proteine et un amidon hydrolyse, et son utilisation dans des compositions topiques |
| KR100730792B1 (ko) * | 2005-12-29 | 2007-06-21 | 김병갑 | 식물조직에서 분리한 신선한 탈수액 분무건조물의 제조방법 |
| CN112126524A (zh) * | 2020-09-23 | 2020-12-25 | 合肥蓝胖子生物技术有限公司 | 一种玫瑰精华液蒸馏提取方法 |
Non-Patent Citations (2)
| Title |
|---|
| AHMED YASMEEN, SHAKIR JAMIL S, HASHIMI AYSHAH, SIRAJ MANTASHA BINTH, JAHANGIR UMAR: "Rosa Damascene Mill. (Rose): A versatile herb in cosmetology", vol. 9, no. 4, 1 January 2019 (2019-01-01), XP093020793, DOI: 10.5667/tang.2019.0017 * |
| ETZBACH LARA, MEINERT MESSINA, FABER THILO, KLEIN CAROLIN, SCHIEBER ANDREAS, WEBER FABIAN: "Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry (Physalis peruviana L.) powder produced by co-current spray drying", CURRENT RESEARCH IN FOOD SCIENCE, vol. 3, 1 November 2020 (2020-11-01), pages 73 - 81, XP093020796, ISSN: 2665-9271, DOI: 10.1016/j.crfs.2020.03.002 * |
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