Bioaccessibility of Antioxidants in Blackcurrant Juice after Treatment Using Supercritical Carbon Dioxide

Blackcurrant juice (Ribes nigrum L.) was subjected to supercritical carbon dioxide (SCCD) at 10, 30, and 60 MPa for 10 min at 45 °C, as well as thermally treated at 45 and 85 °C for 10 min to determine the stability, antioxidant capacity (AC), and bioaccessibility (BAc) of vitamin C, total anthocyan...

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Detalles Bibliográficos
Autores principales: Trych, Urszula, Buniowska, Magdalena, Skąpska, Sylwia, Kapusta, Ireneusz, Marszałek, Krystian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8839513/
https://www.ncbi.nlm.nih.gov/pubmed/35164299
http://dx.doi.org/10.3390/molecules27031036

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8839513/
https://www.ncbi.nlm.nih.gov/pubmed/35164299
http://dx.doi.org/10.3390/molecules27031036

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