In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar

In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar

ABSTRACT This study aims to evaluate the bioaccessibility of antioxidant compounds of structured fruits. Samples were prepared with 50% of each pulp (mango/caja, mango/cashew apple and mango/acerola), agar and gellan gum (low acyl-LA and high acyl-HA) in LA:HA ratios of: 100:0, 75:25 and 50:50, in a...

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Bibliographic Details
Main Authors: Amanda Rodrigues Leal, Luciana de Siqueira Oliveira, Juliana Nascimento da Costa, Carlos Artur Nascimento Alves, Paulina Mata, Paulo Henrique Machado de Sousa
Format: Article
Language:English
Published: Universidade Federal do Ceará 2021-11-01
Series:Revista Ciência Agronômica
Subjects:
In vitro digestion
Antioxidants
Hydrocolloids
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902022000100405&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902022000100405&tlng=en

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