Bioactive Compounds from BRS Violet Grape Pomace: An Approach of Extraction and Microencapsulation, Stability Protection and Food Application

Microencapsulating phenolic compounds and anthocyanins from grape pomace, a by-product of the food industry, is attractive because of the many beneficial health effects associated with these compounds. At first, we evaluated the cultivar BRS Violeta using microencapsulation, indicating the degree of...

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Detalles Bibliográficos
Autores principales: Romanini, Edilson Bruno, Rodrigues, Leticia Misturini, Stafussa, Ana Paula, Cantuaria Chierrito, Talita Perez, Teixeira, Aline Finger, Corrêa, Rúbia Carvalho Gomes, Madrona, Grasiele Scaramal
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10537171/
https://www.ncbi.nlm.nih.gov/pubmed/37765341
http://dx.doi.org/10.3390/plants12183177

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10537171/
https://www.ncbi.nlm.nih.gov/pubmed/37765341
http://dx.doi.org/10.3390/plants12183177

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