The Types of Polysaccharide Coatings and Their Mixtures as a Factor Affecting the Stability of Bioactive Compounds and Health-Promoting Properties Expressed as the Ability to Inhibit the α-Amylase and α-Glucosidase of Chokeberry Extracts in the Microencapsulation Process

The Types of Polysaccharide Coatings and Their Mixtures as a Factor Affecting the Stability of Bioactive Compounds and Health-Promoting Properties Expressed as the Ability to Inhibit the α-Amylase and α-Glucosidase of Chokeberry Extracts in the Microencapsulation Process

This study aimed to evaluate the feasibility of microencapsulating chokeberry extract by extrusion, and assess the effects of the selected carrier substance on the contents of polyphenolic compounds, antioxidant activity, color of microspheres, and ability of microspheres to inhibit α-amylase and α-...

Full description

Bibliographic Details
Main Authors: Kamil Haładyn, Karolina Tkacz, Aneta Wojdyło, Paulina Nowicka
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
microencapsulation
black chokeberry
microsphere
chitosan
sodium alginate
guar gum
Online Access:https://www.mdpi.com/2304-8158/10/9/1994

Similar Items

Similar Items