Polyphenol Release and Antioxidant Activity of the Encapsulated Antioxidant Crude Extract from Cold Brew Spent Coffee Grounds under Simulated Food Processes and an In Vitro Static Gastrointestinal Model

An ionic gelation technique based on an alginate-calcium-based encapsulation process was prepared as the delivery matrix for antioxidant crude extracts from cold brew spent coffee grounds (350 mg/mL). All the encapsulated samples were treated with different simulated food processes, namely pH 3, pH...

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Detalles Bibliográficos
Autores principales: Chongsrimsirisakhol, Onamon, Pirak, Tantawan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000879/
https://www.ncbi.nlm.nih.gov/pubmed/36900517
http://dx.doi.org/10.3390/foods12051000

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000879/
https://www.ncbi.nlm.nih.gov/pubmed/36900517
http://dx.doi.org/10.3390/foods12051000

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