Abstract
In this chapter, a method for evaluating the ability of freeze-dried prebiotic matrices (e.g., fructo and galacto-oligosaccharides, FOS and GOS, respectively) to stabilize vitamin C is described. Sucrose, a well-known protective compound, can be used as a control. Storage conditions can also be investigated by equilibrating samples in atmospheres of saturated salts within 11% and 85% relative humidities.
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Faroux, J.M., Ureta, M.M., Gomez-Zavaglia, A., Tymczyszyn, E.E. (2021). Stability of Antioxidants Encapsulated in Freeze-Dried Prebiotic Matrices. In: Gomez-Zavaglia, A. (eds) Basic Protocols in Encapsulation of Food Ingredients. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-1649-9_14
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DOI: https://doi.org/10.1007/978-1-0716-1649-9_14
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