Citrus Peel Extracts for Industrial-Scale Production of Bio-Based Active Food Packaging

The thermal stability of four different commercial citrus peel extracts was tested and improved by an encapsulation process with β-cyclodextrins in a spray-dryer. All extracts after the encapsulation process maintained a good antioxidant capacity, with an apparent loss in total phenolic compounds of...

Descripción completa

Detalles Bibliográficos
Autores principales: Fiorentini, Cecilia, Duserm Garrido, Guillermo, Bassani, Andrea, Cortimiglia, Claudia, Zaccone, Marta, Montalbano, Luana, Martinez-Nogues, Vanesa, Cocconcelli, Pier Sandro, Spigno, Giorgia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750968/
https://www.ncbi.nlm.nih.gov/pubmed/35010155
http://dx.doi.org/10.3390/foods11010030

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750968/
https://www.ncbi.nlm.nih.gov/pubmed/35010155
http://dx.doi.org/10.3390/foods11010030

Ejemplares similares