Enhancing Thermal Stability and Bioaccesibility of Açaí Fruit Polyphenols through Electrohydrodynamic Encapsulation into Zein Electrosprayed Particles

The açaí fruit (Euterpe oleracea Mart.) is well known for its high content of antioxidant compounds, especially anthocyanins, which provide beneficial health properties. The incorporation of this fruit is limited to food products whose processing does not involve the use of high temperatures due to...

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Detalles Bibliográficos
Autores principales: López de Dicastillo, Carol, Piña, Constanza, Garrido, Luan, Arancibia, Carla, Galotto, María José
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6826472/
https://www.ncbi.nlm.nih.gov/pubmed/31600875
http://dx.doi.org/10.3390/antiox8100464

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6826472/
https://www.ncbi.nlm.nih.gov/pubmed/31600875
http://dx.doi.org/10.3390/antiox8100464

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