The Release of Grape Pomace Phenolics from Alginate-Based Microbeads during Simulated Digestion In Vitro: The Influence of Coatings and Drying Method

Grape pomace is a byproduct of wineries and a sustainable source of bioactive phenolic compounds. Encapsulation of phenolics with a well-chosen coating may be a promising means of delivering them to the intestine, where they can then be absorbed and exert their health-promoting properties, including...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Josipa Martinović, Jasmina Lukinac, Marko Jukić, Rita Ambrus, Mirela Planinić, Gordana Šelo, Gabriela Perković, Ana Bucić-Kojić
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	MDPI AG 2023-11-01
سلاسل:	Gels
الموضوعات:	grape pomace phenolics encapsulation drying techniques microbeads characterization release in vitro
الوصول للمادة أونلاين:	https://www.mdpi.com/2310-2861/9/11/870
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!