Effect of Encapsulated Beet Extracts (<i>Beta vulgaris</i>) Added to Yogurt on the Physicochemical Characteristics and Antioxidant Activity

Effect of Encapsulated Beet Extracts (<i>Beta vulgaris</i>) Added to Yogurt on the Physicochemical Characteristics and Antioxidant Activity

Beet has been used as an ingredient for functional foods due to its high antioxidant activity, thanks to the betalains it contains. The effects of the addition of beet extract (liquid and lyophilized) on the physicochemical characteristics, color, antioxidant activity (AA), total betalains (TB), tot...

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Bibliographic Details
Main Authors: Martha A. Flores-Mancha, Martha G. Ruíz-Gutiérrez, Rogelio Sánchez-Vega, Eduardo Santellano-Estrada, América Chávez-Martínez
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Molecules
Subjects:
yogurt
betalains
encapsulation
lyophilization
antioxidant activity
polyphenols
Online Access:https://www.mdpi.com/1420-3049/26/16/4768

Internet

https://www.mdpi.com/1420-3049/26/16/4768

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