Active food additive based on encapsulated yerba mate (Ilex paraguariensis) extract: effect of drying methods on the oxidative stability of a real food matrix (mayonnaise)-Reference-Cited by-同舟云学术

Active food additive based on encapsulated yerba mate (Ilex paraguariensis) extract: effect of drying methods on the oxidative stability of a real food matrix (mayonnaise)

Published:2020-08-25 Issue:4 Volume:58 Page:1574-1584
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Fenoglio Daniela,Soto Madrid Daniela,Alarcón Moyano Jessica,Ferrario Mariana,Guerrero Sandra,Matiacevich Silvia^ORCID

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Instituto Nacional de la Yerba Mate

Fondo Nacional de Desarrollo Científico y Tecnológico

Proyecto Fortalecimiento Usach

DICYT-VRIDEI

Dicyt USA

Conicyt PhD Grant 2019

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04669-y.pdf

Reference48 articles.

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3. Ashokkumar M, Sunartio D, Kentish S, Mawson R, Simons L, Vilkhu K, Versteeg CK (2008) Modification of food ingredients by ultrasound to improve functionality: a preliminary study on a model system. Innov Food Sci Emerg Technol 9(2):155–160. https://doi.org/10.1016/j.ifset.2007.05.005

4. Ballesteros LF, Ramirez MJ, Orrego CE, Texeira JA, Mussatto SI (2017) Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray drying using different coating materials. Food Chem 237:623–631. https://doi.org/10.1016/j.foodchem.2017.05.142

5. Bassani DC, Nunes DS, Granato D (2014) Optimization of phenolics and flavonoids extraction conditions and antioxidant activity of roasted yerba-mate leaves (Ilex paraguariensis Saint Hilaire, Aquifoliaceae) using response surface methodology. An Acad Bras Ciênc 86(2):923–934. https://doi.org/10.1590/0001-3765201420130019

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