The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients

The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients

The objective of this study was to examine the effect of inulin and maltodextrin applied during vacuum drying of Saskatoon berry fruit, juice, and pomace on the retention of bioactive compounds and antioxidant capacity (radical scavenging capacity (ABTS), ferric reducing antioxidant potential (FRAP)...

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Bibliographic Details
Main Authors:	Sabina Lachowicz, Anna Michalska-Ciechanowska, Jan Oszmiański
Format:	Article
Language:	English
Published:	MDPI AG 2020-04-01
Series:	Molecules
Subjects:	<i>Amelanchier alnifolia</i> Nutt. carriers powders bioactive compounds functional food
Online Access:	https://www.mdpi.com/1420-3049/25/8/1805

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