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Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract

Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent black tea extract (SBT) as an active ingredient in...

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Detalles Bibliográficos
Autores principales:	Rajapaksha, Surakshi Wimangika, Shimizu, Naoto
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8271635/ https://www.ncbi.nlm.nih.gov/pubmed/34202382 http://dx.doi.org/10.3390/molecules26133898

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