In vitro and in vivo bioaccessibility, antioxidant activity, and color of red radish anthocyanins as influenced by different drying methods

In vitro and in vivo bioaccessibility, antioxidant activity, and color of red radish anthocyanins as influenced by different drying methods

This study aims to examine the effects of various drying methods, namely vacuum freeze drying (VFD), vacuum drying (VD), hot air drying (HAD), sun drying (SD), and air-impingement jet drying (AIJD), on in vitro and in vivo bioaccessibility of red radish anthocyanins. By color parameters, VFD- and AI...

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Bibliographic Details
Main Authors: Wenfeng Li, Yaxi Zhang, Hanlu Deng, Hong Yuan, Xin Fan, Hongyan Yang, Si Tan
Format: Article
Language:English
Published: Elsevier 2023-06-01
Series:Food Chemistry: X
Subjects:
Anthocyanin
Drying
Red radish
Bioaccessibility
Antioxidant activity
Color
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523000755

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http://www.sciencedirect.com/science/article/pii/S2590157523000755

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