The Types of Polysaccharide Coatings and Their Mixtures as a Factor Affecting the Stability of Bioactive Compounds and Health-Promoting Properties Expressed as the Ability to Inhibit the α-Amylase and α-Glucosidase of Chokeberry Extracts in the Microencapsulation Process

This study aimed to evaluate the feasibility of microencapsulating chokeberry extract by extrusion, and assess the effects of the selected carrier substance on the contents of polyphenolic compounds, antioxidant activity, color of microspheres, and ability of microspheres to inhibit α-amylase and α-...

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Detalles Bibliográficos
Autores principales: Haładyn, Kamil, Tkacz, Karolina, Wojdyło, Aneta, Nowicka, Paulina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8468943/
https://www.ncbi.nlm.nih.gov/pubmed/34574101
http://dx.doi.org/10.3390/foods10091994

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8468943/
https://www.ncbi.nlm.nih.gov/pubmed/34574101
http://dx.doi.org/10.3390/foods10091994

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