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In vitro bioaccessibility and uptake of ?-carotene from encapsulated carotenoids from mango by-products in a coupled gastrointestinal digestion/Caco-2 cell model
(2023)
β-carotene is a carotenoid with provitamin A activity and other health benefits, which needs to become
bioavailable upon oral intake to exert its biological activity. A better understanding of its behaviour and stability
in ...
The microencapsulation of maqui (Aristotelia chilensis (Mol.) Stuntz) juice by spray-drying and freeze-drying produces powders with similar anthocyanin stability and bioaccessibility
(MDPI AG, 2018)
© 2018 by the authors. The microencapsulation of maqui juice by spray-drying and freeze-drying was studied as a strategy to protect anthocyanins in new food formulations in order to improve the anthocyanin retention before ...
Microencapsulation of roasted coffee oil Pickering emulsions using spray- and freeze-drying: physical, structural and in vitro bioaccessibility studies
(2022-01-01)
Microcapsules produced from well-defined emulsion templates are an interesting alternative for lipid encapsulation. This work aimed to produce microcapsules by the freeze-drying (FD) and spray-drying (SD) of Pickering ...
Lignans and gut microbiota: An interplay revealing potential health implications
(Molecular Diversity Preservation International, 2020-12)
Plant polyphenols are a broad group of bioactive compounds characterized by different chemical and structural properties, low bioavailability, and several in vitro biological activities. Among these compounds, lignans (a ...
Assessment of bioactive compounds and their in vitro bioaccessibility in whole-wheat flour pasta
(Elsevier, 2019-09)
We studied the polyphenol profile and antioxidant properties of cooked whole-wheat pasta to evaluate its effective antioxidant capacity, including changes produced by its production and in vitro digestion. The polyphenol ...
Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts
(Wiley Blackwell Publishing, Inc, 2020-10)
The aim of this paper was to carry out a comprehensive study of wheat flour breads fortified with different sources of calcium, which includes: technological, nutritional and sensorial characteristics. Calcium salts (lactate: ...