Microencapsulation of polyphenolic compounds recovered from red wine lees: Process optimization and nutraceutical study

Arianna Ricci,Jaime A. Arboleda Mejia,Andrea Versari,Elena Chiarello,Alessandra Bordoni,Giuseppina P. Parpinello

Food and Bioproducts Processing（2022）

引用 16|浏览7

暂无评分

摘要

•Maltodextrine concentration affects the encapsulation of bioactive compounds.•Antioxidant activity of microcapsules ranged 8.5–30.5%.•Best spray-drying conditions were: maltodextrin 7 g/100 mL, temperature: 110 °C.•In vitro bioaccessibility of microcapsules ranged 50–78%.

查看译文

关键词

Wine lees,Antioxidants,Polyphenolic compounds,Spray-drying,Functional food,Bioaccessibility,In vitro digestion

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要