<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0123-3033</journal-id>
<journal-title><![CDATA[Ingeniería y competitividad]]></journal-title>
<abbrev-journal-title><![CDATA[Ing. compet.]]></abbrev-journal-title>
<issn>0123-3033</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ingeniería, Universidad del Valle]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0123-30332024000200015</article-id>
<article-id pub-id-type="doi">10.25100/iyc.v26i2.13502</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Obtaining coffee mucilage microcapsules by spray drying using chemically modified banana starch]]></article-title>
<article-title xml:lang="es"><![CDATA[Obtención de microcápsulas de mucílago de café mediante secado por aspersión usando almidón de plátano modificado químicamente]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ríos-Hernández]]></surname>
<given-names><![CDATA[Jenny P.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chávez-Salazar]]></surname>
<given-names><![CDATA[Andrés]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Restrepo-Montoya]]></surname>
<given-names><![CDATA[Erika M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Castellanos-Galeano]]></surname>
<given-names><![CDATA[Francisco J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ospina-López]]></surname>
<given-names><![CDATA[Diana Y.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Manizales Department of Mechanics and Production ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,University of Caldas Department of Engineering ]]></institution>
<addr-line><![CDATA[Manizales Caldas]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,University of Caldas  ]]></institution>
<addr-line><![CDATA[Manizales Caldas]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2024</year>
</pub-date>
<volume>26</volume>
<numero>2</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0123-30332024000200015&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0123-30332024000200015&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0123-30332024000200015&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The growing global consumption of coffee has positioned Colombia as the third largest producer worldwide. However, the processing of coffee beans generates significant by-products, such as mucilage, which is rich in phenolic compounds with antioxidant activity. Inadequate disposal of this waste creates environmental problems and economic losses. This research aimed to develop high-quality coffee mucilage capsules using spray drying technology. Chemically modified banana starch with octenyl succinic anhydride (OSA) and commercial maltodextrin were used as coating materials to enhance the properties of the capsules. Physicochemical and functional characterization was performed on samples of fresh and filtered coffee mucilage (MF), concentrated mucilage (MC), concentrated mucilage with the addition of maltodextrin and OSA-modified starch (MCMA), and finally, spraydried coffee mucilage powder (MP). The antioxidant capacity (AC) of the mucilage was evaluated throughout the processing stages. MF showed an AC of 179.2 &#956;mol of trolox/100 g, while the final coffee mucilage powder (MP) showed a significantly higher AC of 5444.35 &#956;mol of trolox/100 g. Additionally, the MP showed a stability index of 0.48, water activity (aw) of 0.19, solubility of 14.64%, and a high water retention capacity of 90.53%. Microscopic analysis revealed amorphous structures with an average size of 29.16 ± 2.12 &#956;m in the MP. These findings highlight the potential of spray drying with food-grade matrices such as OSA-modified banana starch to encapsulate coffee mucilage, preserving its antioxidant capacity and creating a new functional food ingredient with water retention properties.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El creciente consumo mundial de café ha posicionado a Colombia como el tercer productor más grande a nivel global. Sin embargo, el procesamiento de los granos de café genera subproductos significativos, como el mucílago, una fuente rica en compuestos fenólicos con actividad antioxidante. La eliminación inadecuada de este residuo crea problemas ambientales y pérdidas económicas. Esta investigación tuvo como objetivo desarrollar cápsulas de mucílago de café de alta calidad utilizando tecnología de secado por aspersión. Se empleó almidón de plátano modificado químicamente con anhídrido octenil succínico (OSA) y maltodextrina comercial como materiales de recubrimiento para mejorar las propiedades de las cápsulas. Se caracterizaron fisicoquímica y funcionalmente muestras de mucílago de café fresco y filtrado (MF), mucílago concentrado (MC), mucílago concentrado con adición de maltodextrina y almidón modificado con OSA (MCMA) y, finalmente, el polvo de mucílago de café secado por aspersión (MP). La capacidad antioxidante (AC) del mucílago se evaluó a lo largo de las etapas de procesamiento. El MF mostró una AC de 179,2 &#956;mol de trolox/100g, mientras que el polvo final de mucílago de café (MP) mostró una AC significativamente mayor de 5444,35 &#956;mol de trolox/100 g. Además, el MP mostró un índice de estabilidad de 0,48, actividad del agua (aw) de 0,19, solubilidad del 14,64% y una alta capacidad de retención de agua del 90,53%. El análisis microscópico reveló estructuras amorfas con un tamaño promedio de 29,16 ± 2,12 &#956;m en el MP. Estos hallazgos resaltan el potencial del secado por aspersión con matrices de grado alimenticio como el almidón de plátano modificado con OSA para encapsular el mucílago de café, preservando su capacidad antioxidante y creando un nuevo ingrediente alimentario funcional con propiedades de retención de agua.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[antioxidant Capacity]]></kwd>
<kwd lng="en"><![CDATA[Waste Management]]></kwd>
<kwd lng="en"><![CDATA[Coffee Mucilage]]></kwd>
<kwd lng="en"><![CDATA[Agro-industrial Transformation]]></kwd>
<kwd lng="es"><![CDATA[capacidad Antioxidante]]></kwd>
<kwd lng="es"><![CDATA[Gestión de Residuos]]></kwd>
<kwd lng="es"><![CDATA[Mucílago de Café]]></kwd>
<kwd lng="es"><![CDATA[Transformación Agroindustrial.]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<label>1</label><nlm-citation citation-type="">
<collab>ICO</collab>
<source><![CDATA[International Coffee Organization - Aspectos botánicos]]></source>
<year>2023</year>
</nlm-citation>
</ref>
<ref id="B2">
<label>2</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Flórez]]></surname>
<given-names><![CDATA[CP]]></given-names>
</name>
<name>
<surname><![CDATA[Quiroga-Cardona]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Arias]]></surname>
<given-names><![CDATA[JC]]></given-names>
</name>
</person-group>
<source><![CDATA[Variedades del Café. Guía más Agron más Product más Calid]]></source>
<year>2021</year>
<page-range>11-29</page-range><publisher-name><![CDATA[Cenicafé]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B3">
<label>3</label><nlm-citation citation-type="">
<collab>FAOSTAT</collab>
<source><![CDATA[FAO]]></source>
<year>2021</year>
</nlm-citation>
</ref>
<ref id="B4">
<label>4</label><nlm-citation citation-type="">
<collab>Agronet</collab>
<source><![CDATA[Estadísticas - MinAgricultura. Área, Producción y Rendimiento Nacional]]></source>
<year>2021</year>
</nlm-citation>
</ref>
<ref id="B5">
<label>5</label><nlm-citation citation-type="">
<collab>FNC</collab>
<source><![CDATA[Producción de café de Colombia en 2020 fue de 13,9 millones de sacos - Federación Nacional de Cafeteros]]></source>
<year>2021</year>
</nlm-citation>
</ref>
<ref id="B6">
<label>6</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Alvarado-Alvarado]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Posada-Suárez]]></surname>
<given-names><![CDATA[HE]]></given-names>
</name>
<name>
<surname><![CDATA[Cortina]]></surname>
<given-names><![CDATA[HA]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Castillo Nueva variedad de café con resistencia a la roya]]></article-title>
<source><![CDATA[Av Técnicos Cenicafé]]></source>
<year>2005</year>
<volume>337</volume>
<page-range>1-8</page-range></nlm-citation>
</ref>
<ref id="B7">
<label>7</label><nlm-citation citation-type="">
<collab>CENICAFÉ</collab>
<source><![CDATA[Los subproductos del café: Fuente de energía renovable- CENICAFÉ]]></source>
<year>2010</year>
</nlm-citation>
</ref>
<ref id="B8">
<label>8</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jiménez-Zamora]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Pastoriza]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Rufián-Henares]]></surname>
<given-names><![CDATA[JA]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Revalorization of coffee by-products Prebiotic, antimicrobial and antioxidant properties]]></article-title>
<source><![CDATA[LWT-Food Sci Technol]]></source>
<year>2015</year>
<volume>61</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>12-8</page-range></nlm-citation>
</ref>
<ref id="B9">
<label>9</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Iriondo-DeHond]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Iriondo-DeHond]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Del Castillo]]></surname>
<given-names><![CDATA[MD]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Applications of compounds from coffee processing by-products]]></article-title>
<source><![CDATA[Biomolecules]]></source>
<year>2020</year>
<volume>10</volume>
<numero>9</numero>
<issue>9</issue>
<page-range>1219</page-range></nlm-citation>
</ref>
<ref id="B10">
<label>10</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Murthy]]></surname>
<given-names><![CDATA[PS]]></given-names>
</name>
<name>
<surname><![CDATA[Naidu]]></surname>
<given-names><![CDATA[MM]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Sustainable management of coffee industry by-products and value addition-A review]]></article-title>
<source><![CDATA[Resour Conserv Recycl]]></source>
<year>2012</year>
<volume>66</volume>
<page-range>45-58</page-range></nlm-citation>
</ref>
<ref id="B11">
<label>11</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Manasa]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
<name>
<surname><![CDATA[Padmanabhan]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Anu Appaiah]]></surname>
<given-names><![CDATA[KA]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Utilization of coffee pulp waste for rapid recovery of pectin and polyphenols for sustainable material recycle]]></article-title>
<source><![CDATA[Waste Manag]]></source>
<year>2021</year>
<volume>120</volume>
<page-range>762-71</page-range></nlm-citation>
</ref>
<ref id="B12">
<label>12</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Evans]]></surname>
<given-names><![CDATA[JA]]></given-names>
</name>
<name>
<surname><![CDATA[Johnson]]></surname>
<given-names><![CDATA[EJ]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The role of phytonutrients in skin health]]></article-title>
<source><![CDATA[Nutrients]]></source>
<year>2010</year>
<volume>2</volume>
<numero>8</numero>
<issue>8</issue>
<page-range>903-28</page-range></nlm-citation>
</ref>
<ref id="B13">
<label>13</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fonseca-García]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Calderón-Jaimes]]></surname>
<given-names><![CDATA[LS]]></given-names>
</name>
<name>
<surname><![CDATA[Rivera]]></surname>
<given-names><![CDATA[ME]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Capacidad antioxidante y contenido de fenoles totales en café y subproductos del café producido y comercializado en norte de santander (Colombia)]]></article-title>
<source><![CDATA[Vitae]]></source>
<year>2014</year>
<volume>21</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>228-36</page-range></nlm-citation>
</ref>
<ref id="B14">
<label>14</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Samsonowicz]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Regulska]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Karpowicz]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Lesniewska]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Antioxidant properties of coffee substitutes rich in polyphenols and minerals]]></article-title>
<source><![CDATA[Food Chem]]></source>
<year>2019</year>
<volume>278</volume>
<numero>2018</numero>
<issue>2018</issue>
<page-range>101-9</page-range></nlm-citation>
</ref>
<ref id="B15">
<label>15</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Di Lorenzo]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Colombo]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Biella]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Stockley]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Restani]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Polyphenols and Human Health The Role of Bioavailability]]></article-title>
<source><![CDATA[Nutrients]]></source>
<year>2021</year>
<volume>13</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>1-30</page-range></nlm-citation>
</ref>
<ref id="B16">
<label>16</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Howitz]]></surname>
<given-names><![CDATA[KT]]></given-names>
</name>
<name>
<surname><![CDATA[Sinclair]]></surname>
<given-names><![CDATA[DA]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Xenohormesis Sensing the Chemical Cues of Other Species]]></article-title>
<source><![CDATA[Cell]]></source>
<year>2008</year>
<volume>133</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>387-91</page-range></nlm-citation>
</ref>
<ref id="B17">
<label>17</label><nlm-citation citation-type="">
<collab>MinAgricultura D</collab>
<source><![CDATA[El cultivo de plátano (Musa paradisiaca), un importante alimento para el mundo]]></source>
<year>2014</year>
</nlm-citation>
</ref>
<ref id="B18">
<label>18</label><nlm-citation citation-type="">
<collab>FAO</collab>
<source><![CDATA[Banano. Análisis del Mercado. Resultados preliminares 2022]]></source>
<year>2023</year>
<page-range>1-22</page-range><publisher-loc><![CDATA[Roma ]]></publisher-loc>
</nlm-citation>
</ref>
<ref id="B19">
<label>19</label><nlm-citation citation-type="">
<collab>Minagricultura</collab>
<source><![CDATA[Cadena de Plátano]]></source>
<year>2021</year>
</nlm-citation>
</ref>
<ref id="B20">
<label>20</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Contreras-Pérez]]></surname>
<given-names><![CDATA[RK]]></given-names>
</name>
<name>
<surname><![CDATA[la Torre-Gutiérrez]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[González-Cortés]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Jiménez-Vera]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Caracterización funcional de almidones de plátano cuadrado (Musa balbisiana Colla)]]></article-title>
<source><![CDATA[Eur Sci J]]></source>
<year>2018</year>
<volume>14</volume>
<numero>30</numero>
<issue>30</issue>
<page-range>82-97</page-range></nlm-citation>
</ref>
<ref id="B21">
<label>21</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Granados]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Acevedo]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Cabeza]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Lozano]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Texture Profile Analysis in Bananas Pelipita, Hartón and Topocho]]></article-title>
<source><![CDATA[Inf tecnológica]]></source>
<year>2014</year>
<volume>25</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>35-40</page-range></nlm-citation>
</ref>
<ref id="B22">
<label>22</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sarak]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Boonsuk]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Kantachote]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Kaewtatip]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Film coating based on native starch and cationic starch blend improved postharvest quality of mangoes]]></article-title>
<source><![CDATA[Int J Biol Macromol]]></source>
<year>2022</year>
<volume>209</volume>
<page-range>125-31</page-range></nlm-citation>
</ref>
<ref id="B23">
<label>23</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mahdi]]></surname>
<given-names><![CDATA[AA]]></given-names>
</name>
<name>
<surname><![CDATA[Mohammed]]></surname>
<given-names><![CDATA[JK]]></given-names>
</name>
<name>
<surname><![CDATA[Al-Ansi]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
<name>
<surname><![CDATA[Ghaleb]]></surname>
<given-names><![CDATA[ADS]]></given-names>
</name>
<name>
<surname><![CDATA[Al-Maqtari]]></surname>
<given-names><![CDATA[QA]]></given-names>
</name>
<name>
<surname><![CDATA[Ma]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Microencapsulation of fingered citron extract with gum arabic, modified starch, whey protein, and maltodextrin using spray drying]]></article-title>
<source><![CDATA[Int J Biol Macromol]]></source>
<year>2020</year>
<volume>152</volume>
<page-range>1125-34</page-range></nlm-citation>
</ref>
<ref id="B24">
<label>24</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cruz-Benítez]]></surname>
<given-names><![CDATA[MM]]></given-names>
</name>
<name>
<surname><![CDATA[Gómez-Aldapa]]></surname>
<given-names><![CDATA[CA]]></given-names>
</name>
<name>
<surname><![CDATA[Castro-Rosas]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Hernández-Hernández]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Gómez-Hernández]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Fonseca-Florido]]></surname>
<given-names><![CDATA[HA]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of amylose content and chemical modification of cassava starch on the microencapsulation of Lactobacillus pentosus]]></article-title>
<source><![CDATA[LWT]]></source>
<year>2019</year>
<volume>105</volume>
<page-range>110-7</page-range></nlm-citation>
</ref>
<ref id="B25">
<label>25</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Penbunditkul]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Yoshii]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Ruktanonchai]]></surname>
<given-names><![CDATA[U]]></given-names>
</name>
<name>
<surname><![CDATA[Charinpanitkul]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
<name>
<surname><![CDATA[Assabumrungrat]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Soottitantawat]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The loss of OSA-modified starch emulsifier property during the high-pressure homogeniser and encapsulation of multi-flavour bergamot oil by spray drying]]></article-title>
<source><![CDATA[Int J Food Sci Technol]]></source>
<year>2012</year>
<volume>47</volume>
<numero>11</numero>
<issue>11</issue>
<page-range>2325-33</page-range></nlm-citation>
</ref>
<ref id="B26">
<label>26</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Loksuwan]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Characteristics of microencapsulated ß-carotene formed by spray drying with modified tapioca starch, native tapioca starch and maltodextrin]]></article-title>
<source><![CDATA[Food Hydrocoll]]></source>
<year>2007</year>
<volume>21</volume>
<numero>5-6</numero>
<issue>5-6</issue>
<page-range>928-35</page-range></nlm-citation>
</ref>
<ref id="B27">
<label>27</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Quintero-Castaño]]></surname>
<given-names><![CDATA[VD]]></given-names>
</name>
<name>
<surname><![CDATA[Vasco-Leal]]></surname>
<given-names><![CDATA[JF]]></given-names>
</name>
<name>
<surname><![CDATA[Cuellar-Nuñez]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Luzardo-Ocampo]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
<name>
<surname><![CDATA[Castellanos-Galeano]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Álvarez-Barreto]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Novel OSA-Modified Starch from Gros Michel Banana for Encapsulation of Andean Blackberry Concentrate Production and Storage Stability]]></article-title>
<source><![CDATA[Starch - Stärke]]></source>
<year>2021</year>
<volume>73</volume>
<numero>3-4</numero>
<issue>3-4</issue>
<page-range>2000180</page-range></nlm-citation>
</ref>
<ref id="B28">
<label>28</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Monroy-Arellano]]></surname>
<given-names><![CDATA[MR]]></given-names>
</name>
<name>
<surname><![CDATA[De La Espriella-Angarita]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Herrera-Barros]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[León-Méndez]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[León-Méndez]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Modificación química de almidones mediante reacciones de esterificación y su potencial uso en la industria cosmética]]></article-title>
<source><![CDATA[Arch Venez Farmacol y Ter]]></source>
<year>2020</year>
<volume>39</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>620-9</page-range></nlm-citation>
</ref>
<ref id="B29">
<label>29</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kanwal]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Rehman]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Hussain]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Nadeem]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Abbas]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Akram]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Development of chitosan based microencapsulated spray dried powder of tuna fish oil oil load impact and oxidative stability]]></article-title>
<source><![CDATA[Brazilian J Biol]]></source>
<year>2021</year>
<volume>84</volume>
</nlm-citation>
</ref>
<ref id="B30">
<label>30</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Xiao]]></surname>
<given-names><![CDATA[Z]]></given-names>
</name>
<name>
<surname><![CDATA[Kang]]></surname>
<given-names><![CDATA[Y]]></given-names>
</name>
<name>
<surname><![CDATA[Hou]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
<name>
<surname><![CDATA[Niu]]></surname>
<given-names><![CDATA[Y]]></given-names>
</name>
<name>
<surname><![CDATA[Kou]]></surname>
<given-names><![CDATA[X]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Microcapsules based on octenyl succinic anhydride (OSA)-modified starch and maltodextrins changing the composition and release property of rose essential oil]]></article-title>
<source><![CDATA[Int J Biol Macromol]]></source>
<year>2019</year>
<volume>137</volume>
<page-range>132-8</page-range></nlm-citation>
</ref>
<ref id="B31">
<label>31</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jyothi]]></surname>
<given-names><![CDATA[SS]]></given-names>
</name>
<name>
<surname><![CDATA[Seethadevi]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Prabha]]></surname>
<given-names><![CDATA[KS]]></given-names>
</name>
<name>
<surname><![CDATA[Muthuprasanna]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Pavitra]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Microencapsulation a review]]></article-title>
<source><![CDATA[Int J Pharm Biol Sci]]></source>
<year>2012</year>
<volume>3</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>509-31</page-range></nlm-citation>
</ref>
<ref id="B32">
<label>32</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[González-Aguilar]]></surname>
<given-names><![CDATA[GA]]></given-names>
</name>
<name>
<surname><![CDATA[Blancas-Benítez]]></surname>
<given-names><![CDATA[FJ]]></given-names>
</name>
<name>
<surname><![CDATA[Sáyago-Ayerdi]]></surname>
<given-names><![CDATA[SG]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Polyphenols associated with dietary fibers in plant foods Molecular interactions and bioaccessibility]]></article-title>
<source><![CDATA[Curr Opin Food Sci]]></source>
<year>2017</year>
<volume>13</volume>
<page-range>84-8</page-range></nlm-citation>
</ref>
<ref id="B33">
<label>33</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Chávez-Salazar]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Bello-Pérez]]></surname>
<given-names><![CDATA[LA]]></given-names>
</name>
<name>
<surname><![CDATA[Agama-Acevedo]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Castellanos-Galeano]]></surname>
<given-names><![CDATA[FJ]]></given-names>
</name>
<name>
<surname><![CDATA[Álvarez-Barreto]]></surname>
<given-names><![CDATA[CI]]></given-names>
</name>
<name>
<surname><![CDATA[Pacheco-Vargas]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Isolation and partial characterization of starch from banana cultivars grown in Colombia]]></article-title>
<source><![CDATA[Int J Biol Macromol]]></source>
<year>2017</year>
<volume>98</volume>
<numero>January</numero>
<issue>January</issue>
<page-range>240-6</page-range></nlm-citation>
</ref>
<ref id="B34">
<label>34</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Quintero-Castaño]]></surname>
<given-names><![CDATA[VD]]></given-names>
</name>
<name>
<surname><![CDATA[Castellanos-Galeano]]></surname>
<given-names><![CDATA[FJ]]></given-names>
</name>
<name>
<surname><![CDATA[Álvarez-Barreto]]></surname>
<given-names><![CDATA[CI]]></given-names>
</name>
<name>
<surname><![CDATA[Lucas-Aguirre]]></surname>
<given-names><![CDATA[JC]]></given-names>
</name>
<name>
<surname><![CDATA[Bello-Pérez]]></surname>
<given-names><![CDATA[LA]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez-Garcia]]></surname>
<given-names><![CDATA[ME]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Starch from two unripe plantains and esterified with octenyl succinic anhydride (OSA) Partial characterization]]></article-title>
<source><![CDATA[Food Chem]]></source>
<year>2020</year>
<volume>315</volume>
<page-range>126241</page-range></nlm-citation>
</ref>
<ref id="B35">
<label>35</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Acosta Castaño]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Chavez Salazar]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Castellanos Galeano]]></surname>
<given-names><![CDATA[FJ]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of vacuum inmersion frying in "Tommy Atkins" hand drives osmotically dehydrated]]></article-title>
<source><![CDATA[Biotecnol en el Sect Agropecu y Agroindustrial]]></source>
<year>2020</year>
<volume>18</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>14-24</page-range></nlm-citation>
</ref>
<ref id="B36">
<label>36</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hewavitharana]]></surname>
<given-names><![CDATA[GG]]></given-names>
</name>
<name>
<surname><![CDATA[Perera]]></surname>
<given-names><![CDATA[DN]]></given-names>
</name>
<name>
<surname><![CDATA[Navaratne]]></surname>
<given-names><![CDATA[SB]]></given-names>
</name>
<name>
<surname><![CDATA[Wickramasinghe]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Extraction methods of fat from food samples and preparation of fatty acid methyl esters for gas chromatography A review]]></article-title>
<source><![CDATA[Arabian Journal of Chemistry]]></source>
<year>2020</year>
<volume>13</volume>
<page-range>6865</page-range></nlm-citation>
</ref>
<ref id="B37">
<label>37</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Chávez-Salazar]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Castellanos-Galeano]]></surname>
<given-names><![CDATA[FJ]]></given-names>
</name>
<name>
<surname><![CDATA[Álvarez_Barretos]]></surname>
<given-names><![CDATA[CI]]></given-names>
</name>
<name>
<surname><![CDATA[Bello-Pérez]]></surname>
<given-names><![CDATA[LA]]></given-names>
</name>
<name>
<surname><![CDATA[Cortés Rodríguez]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Hoyos-Leyva]]></surname>
<given-names><![CDATA[JD]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Optimization of the Spray Drying Process of the Esterified Plantain Starch by Response Surface Methodology]]></article-title>
<source><![CDATA[Starch - Stärke]]></source>
<year>2019</year>
<volume>1</volume>
<page-range>1</page-range></nlm-citation>
</ref>
<ref id="B38">
<label>38</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Clegg]]></surname>
<given-names><![CDATA[KM]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The application of the anthrone reagent to the estimation of starch in cereals]]></article-title>
<source><![CDATA[J Sci Food Agric]]></source>
<year>1956</year>
<volume>7</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>40-4</page-range></nlm-citation>
</ref>
<ref id="B39">
<label>39</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lanzerstorfer]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Apparent density of compressible food powders under storage conditions]]></article-title>
<source><![CDATA[J Food Eng]]></source>
<year>2020</year>
<volume>276</volume>
<page-range>109897</page-range></nlm-citation>
</ref>
<ref id="B40">
<label>40</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bhatia]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Rohilla]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Formulation and optimization of quinoa starch nanoparticles Quality by design approach for solubility enhancement of piroxicam]]></article-title>
<source><![CDATA[Saudi Pharm J]]></source>
<year>2020</year>
<volume>28</volume>
<numero>8</numero>
<issue>8</issue>
<page-range>927</page-range></nlm-citation>
</ref>
<ref id="B41">
<label>41</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Olayinka]]></surname>
<given-names><![CDATA[OO]]></given-names>
</name>
<name>
<surname><![CDATA[Adebowale]]></surname>
<given-names><![CDATA[KO]]></given-names>
</name>
<name>
<surname><![CDATA[Olu-Owolabi]]></surname>
<given-names><![CDATA[BI]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of heat-moisture treatment on physicochemical properties of white sorghum starch]]></article-title>
<source><![CDATA[Food Hydrocoll]]></source>
<year>2008</year>
<volume>22</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>225-30</page-range></nlm-citation>
</ref>
<ref id="B42">
<label>42</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hejna]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Potential applications of by-products from the coffee industry in polymer technology - Current state and perspectives]]></article-title>
<source><![CDATA[Waste Management]]></source>
<year>2021</year>
<volume>121</volume>
<page-range>296</page-range></nlm-citation>
</ref>
<ref id="B43">
<label>43</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cárdenas]]></surname>
<given-names><![CDATA[ELM]]></given-names>
</name>
<name>
<surname><![CDATA[Zapata-Zapata]]></surname>
<given-names><![CDATA[AD]]></given-names>
</name>
<name>
<surname><![CDATA[Kim]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Hydrogen production from coffee mucilage in dark fermentation with organic wastes]]></article-title>
<source><![CDATA[Energies]]></source>
<year>2019</year>
<volume>12</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>71</page-range></nlm-citation>
</ref>
<ref id="B44">
<label>44</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Orrego]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Zapata-Zapata]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Kim]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Ethanol production from coffee mucilage fermentation by S cerevisiae immobilized in calcium-alginate beads]]></article-title>
<source><![CDATA[Bioresour Technol Reports]]></source>
<year>2018</year>
<volume>3</volume>
<page-range>200</page-range></nlm-citation>
</ref>
<ref id="B45">
<label>45</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vega]]></surname>
<given-names><![CDATA[MCQ]]></given-names>
</name>
<name>
<surname><![CDATA[Castro]]></surname>
<given-names><![CDATA[YPR]]></given-names>
</name>
</person-group>
<source><![CDATA[Estudio Preliminar de la Producción de Biogás a partir de la Digestión Anaerobia del Mucílago de Café utilizando Lodo Estiércol de Cerdo como Inóculo]]></source>
<year>2012</year>
<publisher-name><![CDATA[Univ Ind Santander]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B46">
<label>46</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Oktaviani]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Astuti]]></surname>
<given-names><![CDATA[DI]]></given-names>
</name>
<name>
<surname><![CDATA[Rosmiati]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Abduh]]></surname>
<given-names><![CDATA[MY]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Fermentation of coffee pulp using indigenous lactic acid bacteria with simultaneous aeration to produce cascara with a high antioxidant activity]]></article-title>
<source><![CDATA[Heliyon]]></source>
<year>2020</year>
<volume>6</volume>
<numero>7</numero>
<issue>7</issue>
</nlm-citation>
</ref>
<ref id="B47">
<label>47</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Tomac]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
<name>
<surname><![CDATA[Seruga]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Labuda]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of antioxidant activity of chlorogenic acids and coffee extracts by an electrochemical DNA-based biosensor]]></article-title>
<source><![CDATA[Food Chem]]></source>
<year>2020</year>
<volume>325</volume>
<numero>2019</numero>
<issue>2019</issue>
<page-range>126787</page-range></nlm-citation>
</ref>
<ref id="B48">
<label>48</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Naranjo]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Vélez]]></surname>
<given-names><![CDATA[LT]]></given-names>
</name>
<name>
<surname><![CDATA[Benjamín]]></surname>
<given-names><![CDATA[AR]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Actividad antioxidante de café colombiano de diferentes calidades]]></article-title>
<source><![CDATA[Rev Cuba Plantas Med]]></source>
<year>2011</year>
<volume>16</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>164-73</page-range></nlm-citation>
</ref>
<ref id="B49">
<label>49</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Carlos]]></surname>
<given-names><![CDATA[LAJ]]></given-names>
</name>
<name>
<surname><![CDATA[Cynthia]]></surname>
<given-names><![CDATA[TC]]></given-names>
</name>
<name>
<surname><![CDATA[Misael]]></surname>
<given-names><![CDATA[CR]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Influence of the Composition of Coconut-Based Emulsions on the Stability of the Colloidal System]]></article-title>
<source><![CDATA[Adv J Food Sci Technol]]></source>
<year>2018</year>
<volume>14</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>77</page-range></nlm-citation>
</ref>
<ref id="B50">
<label>50</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mirhosseini]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Tan]]></surname>
<given-names><![CDATA[CP]]></given-names>
</name>
<name>
<surname><![CDATA[Hamid]]></surname>
<given-names><![CDATA[NSA]]></given-names>
</name>
<name>
<surname><![CDATA[Yusof]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of Arabic gum, xanthan gum and orange oil contents on -potential, conductivity, stability, size index and pH of orange beverage emulsion]]></article-title>
<source><![CDATA[Colloids Surfaces A Physicochem Eng Asp]]></source>
<year>2008</year>
<volume>315</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>47</page-range></nlm-citation>
</ref>
<ref id="B51">
<label>51</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Borges]]></surname>
<given-names><![CDATA[CV]]></given-names>
</name>
<name>
<surname><![CDATA[Maraschin]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Coelho]]></surname>
<given-names><![CDATA[DS]]></given-names>
</name>
<name>
<surname><![CDATA[Leonel]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Gomez]]></surname>
<given-names><![CDATA[HAG]]></given-names>
</name>
<name>
<surname><![CDATA[Belin]]></surname>
<given-names><![CDATA[MAF]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Nutritional value and antioxidant compounds during the ripening and after domestic cooking of bananas and plantains]]></article-title>
<source><![CDATA[Food Res Int]]></source>
<year>2020</year>
<volume>132</volume>
<page-range>109061</page-range></nlm-citation>
</ref>
<ref id="B52">
<label>52</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sarawong]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Schoenlechner]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Sekiguchi]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Berghofer]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Ng]]></surname>
<given-names><![CDATA[PKW]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour]]></article-title>
<source><![CDATA[Food Chem]]></source>
<year>2014</year>
<volume>143</volume>
<page-range>33</page-range></nlm-citation>
</ref>
<ref id="B53">
<label>53</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hoyos-Leyva]]></surname>
<given-names><![CDATA[JD]]></given-names>
</name>
<name>
<surname><![CDATA[Chavez-Salazar]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Castellanos-Galeano]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Bello-Perez]]></surname>
<given-names><![CDATA[LA]]></given-names>
</name>
<name>
<surname><![CDATA[Alvarez-Ramirez]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Physical and chemical stability of L-ascorbic acid microencapsulated into taro starch spherical aggregates by spray drying]]></article-title>
<source><![CDATA[Food Hydrocoll]]></source>
<year>2018</year>
<volume>83</volume>
<page-range>143</page-range></nlm-citation>
</ref>
<ref id="B54">
<label>54</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Karrar]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Mahdi]]></surname>
<given-names><![CDATA[AA]]></given-names>
</name>
<name>
<surname><![CDATA[Sheth]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Mohamed Ahmed]]></surname>
<given-names><![CDATA[IA]]></given-names>
</name>
<name>
<surname><![CDATA[Manzoor]]></surname>
<given-names><![CDATA[MF]]></given-names>
</name>
<name>
<surname><![CDATA[Wei]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of maltodextrin combination with gum arabic and whey protein isolate on the microencapsulation of gurum seed oil using a spray-drying method]]></article-title>
<source><![CDATA[Int J Biol Macromol]]></source>
<year>2021</year>
<volume>171</volume>
<page-range>208</page-range></nlm-citation>
</ref>
<ref id="B55">
<label>55</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Puerta-Quintero]]></surname>
<given-names><![CDATA[GI]]></given-names>
</name>
<name>
<surname><![CDATA[Ríos Arias]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Composición química del mucílago de café, según el tiempo de fermentación y refrigeración]]></article-title>
<source><![CDATA[Cenicafé]]></source>
<year>2011</year>
<volume>62</volume>
<numero>1999</numero>
<issue>1999</issue>
<page-range>23-40</page-range></nlm-citation>
</ref>
<ref id="B56">
<label>56</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Quintero-Castaño]]></surname>
<given-names><![CDATA[VD]]></given-names>
</name>
<name>
<surname><![CDATA[Vasco-Leal]]></surname>
<given-names><![CDATA[JF]]></given-names>
</name>
<name>
<surname><![CDATA[Cuellar-Nuñez]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Luzardo-Ocampo]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
<name>
<surname><![CDATA[Castellanos-Galeano]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Álvarez-Barreto]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Novel OSA-Modified Starch from Gros Michel Banana for Encapsulation of Andean Blackberry Concentrate Production and Storage Stability]]></article-title>
<source><![CDATA[Starch/Staerke]]></source>
<year>2020</year>
<volume>73</volume>
<numero>3-4</numero>
<issue>3-4</issue>
<page-range>2000180</page-range></nlm-citation>
</ref>
<ref id="B57">
<label>57</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Seth]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Mishra]]></surname>
<given-names><![CDATA[HN]]></given-names>
</name>
<name>
<surname><![CDATA[Deka]]></surname>
<given-names><![CDATA[SC]]></given-names>
</name>
<name>
<surname><![CDATA[Seth]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Functional and reconstitution properties of spray- dried sweetened yogurt powder as influenced by processing conditions yogurt powder as influenced by processing conditions]]></article-title>
<source><![CDATA[Int J Food Prop]]></source>
<year>2017</year>
<volume>20</volume>
<numero>7</numero>
<issue>7</issue>
<page-range>1603</page-range></nlm-citation>
</ref>
<ref id="B58">
<label>58</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Martins]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Cnossen]]></surname>
<given-names><![CDATA[DC]]></given-names>
</name>
<name>
<surname><![CDATA[Silva]]></surname>
<given-names><![CDATA[CRJ]]></given-names>
</name>
<name>
<surname><![CDATA[Cezarino]]></surname>
<given-names><![CDATA[JC]]></given-names>
</name>
<name>
<surname><![CDATA[Nero]]></surname>
<given-names><![CDATA[LA]]></given-names>
</name>
<name>
<surname><![CDATA[Perrone]]></surname>
<given-names><![CDATA[IT]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Determination of ideal water activity and powder temperature after spray drying to reduce Lactococcus lactis cell viability loss]]></article-title>
<source><![CDATA[J Dairy Sci]]></source>
<year>2019</year>
<volume>102</volume>
<numero>7</numero>
<issue>7</issue>
<page-range>6013</page-range></nlm-citation>
</ref>
<ref id="B59">
<label>59</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lu]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
<name>
<surname><![CDATA[Yang]]></surname>
<given-names><![CDATA[X]]></given-names>
</name>
<name>
<surname><![CDATA[Shen]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[Z]]></given-names>
</name>
<name>
<surname><![CDATA[Tan]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Liu]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Choosing the appropriate wall materials for spray-drying microencapsulation of natural bioactive ingredients Taking phenolic compounds as examples]]></article-title>
<source><![CDATA[Powder Technol]]></source>
<year>2021</year>
<volume>394</volume>
<page-range>562</page-range></nlm-citation>
</ref>
<ref id="B60">
<label>60</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Yun]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Devahastin]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Chiewchan]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Physical properties, microstructure and digestion behavior of amylose-lipid powder complexes prepared using conventional and spray-drying based methods]]></article-title>
<source><![CDATA[Food Biosci]]></source>
<year>2020</year>
<volume>37</volume>
<page-range>100724</page-range></nlm-citation>
</ref>
<ref id="B61">
<label>61</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Etzbach]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Meinert]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Faber]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
<name>
<surname><![CDATA[Klein]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Schieber]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Weber]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[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]]></article-title>
<source><![CDATA[Curr Res Food Sci]]></source>
<year>2020</year>
<volume>3</volume>
<page-range>73</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
