Nanoparticles of Betalain–Gelatin with Antioxidant Properties by Coaxial Electrospraying: Preparation and Characterization

• Cielo E. Figueroa-Enriquez,
• Francisco Rodríguez-Félix,
• Maribel Plascencia-Jatomea,
• Armida Sánchez-Escalante,
• Juan M. Vargas-López,
• José A. Tapia-Hernández,
• Dalila F. Canizales-Rodríguez,
• Daniela D. Castro-Enriquez,
• Saúl Ruiz-Cruz,
• Irela Santos-Sauceda,
• Silvia E. Burruel-Ibarra,
• José L. Pompa-Ramos

Affiliations

Cielo E. Figueroa-Enriquez

Department of Food Research and Graduate Program, University of Sonora, Hermosillo, Sonora, Mexico

Francisco Rodríguez-Félix

Department of Food Research and Graduate Program, University of Sonora, Hermosillo, Sonora, Mexico

Maribel Plascencia-Jatomea

Department of Food Research and Graduate Program, University of Sonora, Hermosillo, Sonora, Mexico

Armida Sánchez-Escalante

Animal Origin Food Technology Coordination, Food and Development Research Center A.C., Hermosillo, Sonora, Mexico

Juan M. Vargas-López

Department of Food Research and Graduate Program, University of Sonora, Hermosillo, Sonora, Mexico

José A. Tapia-Hernández

Department of Food Research and Graduate Program, University of Sonora, Hermosillo, Sonora, Mexico

Dalila F. Canizales-Rodríguez

Department of Food Research and Graduate Program, University of Sonora, Hermosillo, Sonora, Mexico

Daniela D. Castro-Enriquez

Department of Food Research and Graduate Program, University of Sonora, Hermosillo, Sonora, Mexico

Saúl Ruiz-Cruz

Department of Food Research and Graduate Program, University of Sonora, Hermosillo, Sonora, Mexico

Irela Santos-Sauceda

Department of Polymers and Materials Research, University of Sonora, Hermosillo, Sonora, Mexico

Silvia E. Burruel-Ibarra

Department of Polymers and Materials Research, University of Sonora, Hermosillo, Sonora, Mexico

José L. Pompa-Ramos

Department of Food Research and Graduate Program, University of Sonora, Hermosillo, Sonora, Mexico