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Bioaccessibility of Antioxidants in Blackcurrant Juice after Treatment Using Supercritical Carbon Dioxide

Blackcurrant juice (<i>Ribes nigrum</i> L.) was subjected to supercritical carbon dioxide (SCCD) at 10, 30, and 60 MPa for 10 min at 45 °C, as well as thermally treated at 45 and 85 °C for 10 min to determine the stability, antioxidant capacity (AC), and bioaccessibility (BAc) of vitamin C, total an...

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Principais autores: Urszula Trych, Magdalena Buniowska, Sylwia Skąpska, Ireneusz Kapusta, Krystian Marszałek
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2022-02-01
Serier:Molecules
Fag:
bioaccessibility
supercritical carbon dioxide
blackcurrant
vitamin C
anthocyanins
antioxidant activity
Online adgang:https://www.mdpi.com/1420-3049/27/3/1036
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