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Enhancing Thermal Stability and Bioaccesibility of Açaí Fruit Polyphenols through Electrohydrodynamic Encapsulation into Zein Electrosprayed Particles

The a&#231;a&#237; fruit <i>(Euterpe oleracea</i> Mart.) is well known for its high content of antioxidant compounds, especially anthocyanins, which provide beneficial health properties. The incorporation of this fruit is limited to food products whose processing does not involve the use of high tem...

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Main Authors: Carol López de Dicastillo, Constanza Piña, Luan Garrido, Carla Arancibia, María José Galotto
Format: Artigo
Language:Inglês
Published: MDPI AG 2019-10-01
Series:Antioxidants
Subjects:
encapsulation
electrospinning
polyphenol
açaí (<i>euterpe oleracea</i> mart.)
zein
Online Access:https://www.mdpi.com/2076-3921/8/10/464
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