Effect of temperature and relative humidity on stability following simulated gastro-intestinal digestion of microcapsules of Bordo grape skin phenolic extract produced with different carrier agents

Food Chemistry

Volumn 230, Issue , 2017, Pages 257-264

  Kuck, Luiza Siede ^a   Wesolowski, Júlia Lerina ^a   Noreña, Caciano Pelayo Zapata ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Anthocyanins; Antioxidant activity; Freeze drying; Simulated gastrointestinal digestion; Spray drying

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; LOW TEMPERATURE DRYING; SPRAY DRYING;

ANTI-OXIDANT ACTIVITIES; EFFECT OF TEMPERATURE; FREEZE DRYING; GASTROINTESTINAL DIGESTION; INTESTINAL DIGESTION; PARTIALLY HYDROLYZED GUAR GUMS; PHENOLIC COMPOUNDS; SPRAY-DRIED POWDERS;

DRYING;

ANTHOCYANIN; GLUCOSE; GUAR GUM; PHENOL DERIVATIVE; ANTIOXIDANT; MICROCAPSULE;

ANTIOXIDANT ACTIVITY; AQUEOUS SOLUTION; ARTICLE; CONCENTRATION (PARAMETERS); DIGESTION; GASTROINTESTINAL TRACT FUNCTION; GRAPE; HUMIDITY; MICROCAPSULE; POWDER; RELEASE ASSAY; SPRAY DRYING; STORAGE; TEMPERATURE DEPENDENCE; CHEMISTRY; FREEZE DRYING; GASTROINTESTINAL ABSORPTION; PHYSIOLOGY; TEMPERATURE; VITIS;

ANTHOCYANINS; ANTIOXIDANTS; CAPSULES; FREEZE DRYING; GASTROINTESTINAL ABSORPTION; HUMIDITY; PHENOLS; TEMPERATURE; VITIS;

EID: 85015676523     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.03.038     Document Type: Article

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