Optimisation of microwave-assisted encapsulation of black mulberry (morus nigra) extract

• Main Authors: Ahmad, F., Mohd. Jusoh, Y. M., Abang Zaidel, D. N., Jusoh, M., Zakaria, Z. Y., Muhamad, I. I.
• Format: Article
• Published: Italian Association of Chemical Engineering - AIDIC 2020
• Subjects: TP Chemical technology
• Online Access: http://eprints.utm.my/id/eprint/87738/; http://www.dx.doi.org/10.3303/CET2078025

Black mulberry (Morus nigra) fruit extract contains high amounts of a bioactive compound known as anthocyanin. However, this compound is very sensitive to heat and light. Encapsulation is the most efficient method to protect the anthocyanin from harsh environments. In this study, a combination of gu...