Listar ICB Artículo en revista de investigación por autor "3df673b9-cdf2-4658-a584-f5bdf38d9a4d"
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In vitro digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W1/O/W2) emulsions containing sodium carboxymethyl cellulose
Velderrain Rodríguez, Gustavo (2019-09-03)Mango peel is a rich source of phenolic compounds (PC), which can be used in food fortification. The use of water-in-oil-in-water (W1/O/W2) emulsions represents a potential strategy to encapsulate, protect and incorporate ... -
Interactions between four common plant-derived phenolic acids and pectin, and its effect on antioxidant capacity
González-Aguilar, Gustavo A. (2018-06)Phenolic acids (PAs) are molecules of vegetable origin with high antioxidant capacity (AOXC) attributed to their hydroxyl groups. Vegetable cells store PAs within vacuoles, and when disrupted through mastication or food ... -
Ultrasound-assisted extraction of carotenoids from mango (Mangifera indica L.‘Ataulfo’) by-products on in vitro bioaccessibility
Sáyago-Ayerdi, Sonia G. (2018-02-01)Mango by-products (peel and paste) are a source of carotenoids, but their bioaccessibility (BA) can be limited by dietary fiber (DF), since it retains these compounds within its structure. The aim of this study was to ...