Green Coffee Extract Microencapsulated: Physicochemical Characteristics, Stability, Bioaccessibility, and Sensory Acceptability through Dairy Beverage Consumption

This study aimed to investigate the effect of spray drying (SD) and freeze-drying (FD) on the microencapsulation of green coffee extracts by using polydextrose (PD) and inulin (IN) as encapsulating agents and their physicochemical, bioactive compounds’ stability, phenolic compounds’ bioaccessibility...

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Detalles Bibliográficos
Autores principales: do Carmo, Laísa Bernabé, Benincá, Daiane Bonizioli, Grancieri, Mariana, Pereira, Lucélia Vieira, Lima Filho, Tarcísio, Saraiva, Sérgio Henriques, Silva, Pollyanna Ibrahim, Oliveira, Daniela da Silva, Costa, André Gustavo Vasconcelos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9603171/
https://www.ncbi.nlm.nih.gov/pubmed/36293801
http://dx.doi.org/10.3390/ijerph192013221

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9603171/
https://www.ncbi.nlm.nih.gov/pubmed/36293801
http://dx.doi.org/10.3390/ijerph192013221

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