Enhancing the bioactive profile of dark chocolates with encapsulated native berry peel extracts
The food industry is focusing on incorporating functional ingredients to enhance the nutritional and bioactive value of food products. Therefore, this study aimed to evaluate the effect of incorporating encapsulated peel extracts from four berry species at concentrations. To this end, dark chocolate...
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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Frontiers Media S.A.
2026-01-01
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| coleção: | Frontiers in Food Science and Technology |
| Assuntos: | |
| Acesso em linha: | https://www.frontiersin.org/articles/10.3389/frfst.2025.1707905/full |
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