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Antifungal synergistic effect of paprika and cinnamon oleoresins and their coencapsulation by spray chilling technique to produce a carotenoid-cinnamaldehyde-rich food powder

Antifungal synergistic effect of paprika and cinnamon oleoresins and their coencapsulation by spray chilling technique to produce a carotenoid-cinnamaldehyde-rich food powder

Procopio, Fernanda Ramalho; Ferraz, Mariana Costa; Do Prado-Silva, Leonardo; Paulino, Bruno Nicolau; Sant'Ana, Anderson S.; Pastore, Glaucia Maria; Sobral, Paulo José do Amaral; Hubinger, Miriam Dupas
URI: https://doi.org/10.25824/redu/IP18AF
https://redu.unicamp.br/dataset.xhtml?persistentId=doi:10.25824/redu/IP18AF

Descrição:

Experimental data from a thesis chapter that assessed the synergistic effects between cinnamon and paprika-free oleoresins against two prevalent foodborne moulds. Additionally, the study aimed to fabricate and characterize solid lipid microparticles through coencapsulation using spray chilling techniques, producing a carotenoid-rich powder.

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