Microencapsulation of Mezcal Vinasse: Reduction of Undesirable Compounds Derived from the Production Process and Morphological Characterisation
Mezcal vinasse contains potentially valuable compounds but also 5-(hydroxymethyl)furfural (HMF), which limits its utilization as a food ingredient. This study evaluated a sequential process comprising HMF mitigation with activated carbon and laccase under a central composite design, followed by corn starch microencapsu...