Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (<i>Solanum melongena</i> L.) Peel

Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (<i>Solanum melongena</i> L.) Peel

In this study, antioxidant-rich eggplant peel extract was used to obtain a value-added pastry cream. In order to reduce the susceptibility to degradation, microencapsulation of the biologically active compounds from the eggplant peel was first performed. The microencapsulated bioactive compounds pow...

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Bibliographic Details
Main Authors: Georgiana Horincar, Elena Enachi, Vasilica Barbu, Doina Georgeta Andronoiu, Gabriela Râpeanu, Nicoleta Stănciuc, Iuliana Aprodu
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:Antioxidants
Subjects:
bioactive compounds
microencapsulation
antioxidant activity
eggplant
pastry cream
Online Access:https://www.mdpi.com/2076-3921/9/4/351

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