A New Functional Food Ingredient Obtained from Aloe ferox by Spray Drying

Aloe mucilages of Aloe ferox (A. ferox) and Aloe vera (A. vera) were spray-dried (SD) at 150, 160 and 170 °C. Polysaccharide composition, total phenolic compounds (TPC), antioxidant capacity and functional properties (FP) were determined. A. ferox polysaccharides were comprised mainly of mannose, ac...

Descripción completa

Detalles Bibliográficos
Autores principales: Comas-Serra, Francesca, Martínez-García, Juan José, Pérez-Alba, Alma, Sáenz-Esqueda, María de los Ángeles, Candelas-Cadillo, María Guadalupe, Femenia, Antoni, Minjares-Fuentes, Rafael
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956236/
https://www.ncbi.nlm.nih.gov/pubmed/36832926
http://dx.doi.org/10.3390/foods12040850

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956236/
https://www.ncbi.nlm.nih.gov/pubmed/36832926
http://dx.doi.org/10.3390/foods12040850

Ejemplares similares