Reports from Federal University Santa Maria Add New Data to Findings in Food Science and Technology (Microencapsulation of Brazilian Cherokee Blackberry Extract By Freeze-drying Using Maltodextrin, Gum Arabic, and Pectin As Carrier Materials...).

A recent research study conducted at the Federal University Santa Maria in Brazil explored the use of different carrier materials in the microencapsulation of Cherokee blackberry pulp extract. The study found that a combination of maltodextrin and gum Arabic yielded the best results in terms of phenolic compound content, antioxidant activity, and protection during in vitro digestion. The researchers concluded that freeze-drying is an effective technique for encapsulating Cherokee blackberry pulp extract. This research provides valuable insights into the characteristics and applications of the Cherokee blackberry cultivar in Brazil. [Extracted from the article]