Bioactive Compounds from BRS Violet Grape Pomace: An Approach of Extraction and Microencapsulation, Stability Protection and Food Application

Bioactive Compounds from BRS Violet Grape Pomace: An Approach of Extraction and Microencapsulation, Stability Protection and Food Application

Microencapsulating phenolic compounds and anthocyanins from grape pomace, a by-product of the food industry, is attractive because of the many beneficial health effects associated with these compounds. At first, we evaluated the cultivar BRS Violeta using microencapsulation, indicating the degree of...

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Bibliographic Details
Main Authors: Edilson Bruno Romanini, Leticia Misturini Rodrigues, Ana Paula Stafussa, Talita Perez Cantuaria Chierrito, Aline Finger Teixeira, Rúbia Carvalho Gomes Corrêa, Grasiele Scaramal Madrona
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Plants
Subjects:
freeze-drying
gelatin
maltodextrin
xanthan gum
anthocyanins
Online Access:https://www.mdpi.com/2223-7747/12/18/3177

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https://www.mdpi.com/2223-7747/12/18/3177

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