Co-Encapsulation of Multiple Polyphenols in Plant-Based Milks: Formulation, Gastrointestinal Stability, and Bioaccessibility

Co-Encapsulation of Multiple Polyphenols in Plant-Based Milks: Formulation, Gastrointestinal Stability, and Bioaccessibility

Plant-based milk is particularly suitable for fortification with multiple nutraceuticals because it contains both hydrophobic and hydrophilic domains that can accommodate molecules with different polarities. In this study, we fortified soymilk with three common polyphenols (curcumin, quercetin, and...

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Bibliographic Details
Main Authors: Bingjing Zheng, Hualu Zhou, David Julian McClements
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Foods
Subjects:
phytochemicals
curcumin
quercetin
resveratrol
pH-shift
plant-based foods
Online Access:https://www.mdpi.com/2304-8158/12/18/3432

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