In Vitro Antioxidant Activity, Bioaccessibility, and Thermal Stability of Encapsulated Strawberry Fruit (<i>Fragaria × ananassa</i>) Polyphenols

In Vitro Antioxidant Activity, Bioaccessibility, and Thermal Stability of Encapsulated Strawberry Fruit (<i>Fragaria × ananassa</i>) Polyphenols

Bioactive compounds in red fruits, such as strawberries, are vulnerable to digestion, and encapsulation has become an alternative for their protection. This study aims at encapsulating strawberry juice (SJ) by freeze-drying with pea protein and okra mucilage (SJPO), pea protein and psyllium mucilage...

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Bibliographic Details
Main Authors:	Faith Seke, Oladipupo Q. Adiamo, Yasmina Sultanbawa, Dharini Sivakumar
Format:	Article
Language:	English
Published:	MDPI AG 2023-11-01
Series:	Foods
Subjects:	anthocyanins biopolymers antioxidant activity simulated gastrointestinal digestion phytochemicals mucilage
Online Access:	https://www.mdpi.com/2304-8158/12/21/4045

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