A mixture design approach for developing ginger extract encapsulation by spray drying method: in vitro digestion and release behavior in a model product-Reference-Cited by-同舟云学术

A mixture design approach for developing ginger extract encapsulation by spray drying method: in vitro digestion and release behavior in a model product

Published:2023-05-04 Issue: Volume: Page:
ISSN:2190-6815
Container-title:Biomass Conversion and Biorefinery
language:en
Short-container-title:Biomass Conv. Bioref.

Author:

Güngör Keziban Kübra,Toprakçı İrem,Torun Ferhan Balci,Torun Mehmet,Şahin Selin^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Renewable Energy, Sustainability and the Environment

Link

https://link.springer.com/content/pdf/10.1007/s13399-023-04256-z.pdf

Reference60 articles.

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2. Ezez D, Tefera M (2021) Effects of solvents on total phenolic content and antioxidant activity of ginger extracts. J Chem 2021. https://doi.org/10.1155/2021/6635199

3. Mustafa I, Chin NL, Fakurazi S, Palanisamy A (2019) Comparison of phytochemicals, antioxidant and anti-inflammatory properties of sun-, oven- and freeze-dried ginger extracts. Foods 8(10):456. https://doi.org/10.3390/FOODS8100456

4. Nile SH, Park SW (2015) Chromatographic analysis, antioxidant, anti-inflammatory, and xanthine oxidase inhibitory activities of ginger extracts and its reference compounds. Ind Crop Prod 70:238–244. https://doi.org/10.1016/J.INDCROP.2015.03.033

5. Tohma H, Gülçin İ, Bursal E et al (2017) Antioxidant activity and phenolic compounds of ginger (Zingiber officinale Rosc.) determined by HPLC-MS/MS. J Food Meas Charact 11:556–566. https://doi.org/10.1007/S11694-016-9423-Z/FIGURES/3

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