Microencapsulation of Anthocyanin Extracted from Purple Flesh Cultivated Potatoes by Spray Drying and Its Effects on In Vitro Gastrointestinal Digestion

Purple flesh cultivated potato (PP) is a foodstuff scarcely cultivated in the world but with high potential because of its anthocyanin content. Moreover, it has been little explored as a source of anthocyanins (AT) for further applications in formulated food products. The main goal of this research...

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Detalles Bibliográficos
Autores principales: Vergara, Cristina, Pino, María Teresa, Zamora, Olga, Parada, Javier, Pérez, Ricardo, Uribe, Marco, Kalazich, Julio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7038085/
https://www.ncbi.nlm.nih.gov/pubmed/32046046
http://dx.doi.org/10.3390/molecules25030722

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7038085/
https://www.ncbi.nlm.nih.gov/pubmed/32046046
http://dx.doi.org/10.3390/molecules25030722

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