In Vitro Antioxidant Activity, Bioaccessibility, and Thermal Stability of Encapsulated Strawberry Fruit (Fragaria × ananassa) Polyphenols

Bioactive compounds in red fruits, such as strawberries, are vulnerable to digestion, and encapsulation has become an alternative for their protection. This study aims at encapsulating strawberry juice (SJ) by freeze-drying with pea protein and okra mucilage (SJPO), pea protein and psyllium mucilage...

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Detalles Bibliográficos
Autores principales: Seke, Faith, Adiamo, Oladipupo Q., Sultanbawa, Yasmina, Sivakumar, Dharini
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10647287/
https://www.ncbi.nlm.nih.gov/pubmed/37959164
http://dx.doi.org/10.3390/foods12214045

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10647287/
https://www.ncbi.nlm.nih.gov/pubmed/37959164
http://dx.doi.org/10.3390/foods12214045

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