Accelerated stability testing and simulated gastrointestinal release of encapsulated betacyanins and phenolic compounds from Bougainvillea glabra bracts extract

Protective capacity of gum Arabic, maltodextrin, different starches, and fibers on the bioactive compounds and antioxidant activity of an orange puree (Citrus sinensis (L.) Osbeck) against freeze-drying and in vitro digestion

(2021) Marilú A. Silva-Espinoza et al.   FOOD CHEMISTRY

Effect of in vitro gastro-intestinal digestion on the phenolic composition and antioxidant capacity of Burdock roots at different harvest time

(2021) Daniela D. Herrera-Balandrano et al.   FOOD CHEMISTRY

Effect of in vitro digestion on phenolic compounds and antioxidant capacity of different apple (Malus domestica) varieties harvested in Mexico

(2021) Lizbeth Sandra Corona-Leo et al.   Food Bioscience

Ultrasound-assisted Extraction of Phytocompounds from Dragon Fruit Peel: Optimization, Kinetics and Thermodynamic Studies

(2020) G.V.S. Bhagya Raj et al.   ULTRASONICS SONOCHEMISTRY

Behavior of inulin, polydextrose, and egg albumin as carriers of Bougainvillea glabra bracts extract: Rheological performance and powder characterization

(2020) Fernanda Kuhn et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Red Beetroot Betalains: Perspectives on Extraction, Processing, and Potential Health Benefits

(2020) Yu Fu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Beet Root Extract (Beta vulgaris) Encapsulated with Maltodextrin and Inulin

(2020) Martha A. Flores-Mancha et al.   MOLECULES

Stability of bioactive compounds and in vitro gastrointestinal digestion of red beetroot jam: Effect of processing and storage

(2020) Tao Wang et al.   Food Bioscience

Evaluation of green extraction methods on bioactive compounds and antioxidant capacity from Bougainvillea glabra bracts

(2020) Fernanda Kuhn et al.   Sustainable Chemistry and Pharmacy

Accelerated storage test of betalains extracted from the peel of pitaya (Hylocereus cacti) fruit

(2019) Ying Ming Chew et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of drying temperature and long-term storage conditions on black rice phenolic compounds

(2019) Gustavo Heinrich Lang et al.   FOOD CHEMISTRY

Stabilization of betalains by encapsulation—a review

(2019) D. D. Castro-Enríquez et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Bioaccessibility and catabolism of phenolic compounds from jaboticaba (Myrciaria trunciflora) fruit peel during in vitro gastrointestinal digestion and colonic fermentation

(2019) Andréia Quatrin et al.   Journal of Functional Foods

Role of maltodextrin and inulin as encapsulating agents on the protection of oleuropein during in vitro gastrointestinal digestion

(2019) Estefanía González et al.   FOOD CHEMISTRY

Impact of wall material physicochemical characteristics on the stability of encapsulated phytochemicals: A review

(2018) Philip Labuschagne   FOOD RESEARCH INTERNATIONAL

Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains

(2018) Custódio Lobo Roriz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of non-thermal processing and storage conditions on the release of health-related compounds after in vitro gastrointestinal digestion of fiber-enriched strawberry juices

(2018) Lucía Cassani et al.   Journal of Functional Foods

Non-covalent dietary fiber - Polyphenol interactions and their influence on polyphenol bioaccessibility

(2018) Lidija Jakobek et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

In vitro bioaccessibility of microencapsulated phenolic compounds of jussara (Euterpe edulis Martius) fruit and application in gelatine model-system

(2018) Andressa Ladeira Bernardes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of temperature and relative humidity on stability following simulated gastro-intestinal digestion of microcapsules of Bordo grape skin phenolic extract produced with different carrier agents

(2017) Luiza Siede Kuck et al.   FOOD CHEMISTRY

Interactions between polyphenols and polysaccharides: Mechanisms and consequences in food processing and digestion

(2017) Catherine M.G.C. Renard et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Inulin, a flexible oligosaccharide I: Review of its physicochemical characteristics

(2015) Maarten A. Mensink et al.   CARBOHYDRATE POLYMERS

Optimization of ultrasound-assisted extraction of natural pigments from Bougainvillea glabra flowers

(2015) J. Prakash Maran et al.   INDUSTRIAL CROPS AND PRODUCTS

The encapsulation of purple cactus pear (Opuntia ficus-indica) pulp by using polysaccharide-proteins as encapsulating agents

(2015) Paz Robert et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physisorption of gases, with special reference to the evaluation of surface area and pore size distribution (IUPAC Technical Report)

(2015) Matthias Thommes et al.   PURE AND APPLIED CHEMISTRY

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Phase behaviour of gelatin/polydextrose mixtures at high levels of solids

(2012) Omar Almrhag et al.   FOOD CHEMISTRY

In Vitro Digestion of Betalainic Foods. Stability and Bioaccessibility of Betaxanthins and Betacyanins and Antioxidative Potential of Food Digesta

(2008) Luisa Tesoriere et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY