Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion

Food Chemistry

Volumn 153, Issue , 2014, Pages 272-278

  Flores, Floirendo P ^a   Singh, Rakesh K ^a   Kerr, William L ^a   Pegg, Ronald B ^a   Kong, Fanbin ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Anthocyanins; Antioxidant activity; Blueberry; Gum arabic; Whey protein

Indexed keywords

ADHESIVES; AGENTS; ANTHOCYANINS; MICROENCAPSULATION; PROTEINS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; BLUEBERRY; GUM ARABIC; PHYSICOCHEMICAL PROPERTY; RELEASE CHARACTERISTICS; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

PLANTS (BOTANY);

ACETONE; ALCOHOL; ANTHOCYANIN; ANTIOXIDANT; GUM ARABIC; METHANOL; MILK PROTEIN; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; AQUEOUS SOLUTION; ARTICLE; BLUEBERRY; GASTROINTESTINAL SECRETION; IN VITRO STUDY; MICROCAPSULE; MICROENCAPSULATION; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN ISOLATION; SCANNING ELECTRON MICROSCOPY; SPRAY DRYING;

ANTHOCYANINS; ANTIOXIDANT ACTIVITY; BLUEBERRY; GUM ARABIC; WHEY PROTEIN;

ANTHOCYANINS; ANTIOXIDANTS; BLUEBERRY PLANT; DIGESTION; DRUG COMPOUNDING; FRUIT; GUM ARABIC; HUMANS; MILK PROTEINS; PARTICLE SIZE; PHENOLS;

EID: 84892760603     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.063     Document Type: Article

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