Bioaccessibility and antioxidant capacity of kefir‐based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion

Bioaccessibility and antioxidant capacity of kefir‐based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion

Abstract The kefir‐based smoothies with kale and spinach were designed as a ready‐to‐drink and innovative functional snack. Microbiological, physicochemical, as well as pre‐ and postgastrointestinal total antioxidant capacity (TAC; CUPRAC, DPPH, and FRAP) analyses were conducted. It was determined t...

Full description

Bibliographic Details
Main Authors: Lutfiye Yilmaz‐Ersan, Tulay Ozcan, Buse Usta‐Gorgun, Melike Ciniviz, Gokce Keser, Ilay Bengu, Raziye Asli Keser
Format: Article
Language:English
Published: Wiley 2024-03-01
Series:Food Science & Nutrition
Subjects:
antioxidant
bioaccessibility
kale
kefir
smoothie
spinach
Online Access:https://doi.org/10.1002/fsn3.3917

Internet

https://doi.org/10.1002/fsn3.3917

Similar Items