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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...
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 |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
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 |
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