Ceratonia siliqua L. hydroethanolic extract obtained by ultrasonication: antioxidant activity, phenolic compounds profile and effects in yogurts functionalized with their free and microencapsulated forms-Reference-Cited by-同舟云学术

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Ceratonia siliqua L. hydroethanolic extract obtained by ultrasonication: antioxidant activity, phenolic compounds profile and effects in yogurts functionalized with their free and microencapsulated forms

Published:2016 Issue:3 Volume:7 Page:1319-1328
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Rached Irada¹²³⁴⁵,Barros Lillian¹²³⁴⁵,Fernandes Isabel P.⁶⁷³⁸⁵,Santos-Buelga Celestino⁹¹⁰¹¹¹²¹³^ORCID,Rodrigues Alírio E.⁶⁷¹⁴¹⁵¹⁶,Ferchichi Ali¹⁷¹⁸¹⁹²⁰,Barreiro Maria Filomena⁶⁷³⁸⁵,Ferreira Isabel C. F. R.¹²³⁴⁵

Affiliation:

1. Mountain Research Centre (CIMO)

2. ESA

3. Polytechnic Institute of Bragança

4. 5301-855 Bragança

5. Portugal

6. Laboratory of Separation and Reaction Engineering (LSRE)

7. Associate Laboratory LSRE/LCM

8. 5301-857 Bragança

9. GIP-USAL

10. Facultad de Farmacia

11. Universidad de Salamanca

12. 37007 Salamanca

13. Spain

14. Faculty of Engineering

15. University of Porto

16. Porto

17. Rural Laboratory

18. National Institute of Agronomic of Tunisia

19. Mahrajene

20. Tunisia

Abstract

Microencapsulated polyphenols extracted from carob pulp are a viable functional ingredient for the food industry.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C6FO00100A

Reference46 articles.

1. J. Smith and E.Charter, Functional food product development: microencapsulation in functional food product development, A John Wiley & Sons, Ltd, 2010

2. Microencapsulation for the improved delivery of bioactive compounds into foods

3. Microencapsulation of bioactives for food applications

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1. Unripe carob pods: an innovative source of antioxidant molecules for the preparation of high-added value gummies;British Food Journal;2023-07-18

2. Factors of variation and the techniques for improving extraction and bioaccessibility of carob polyphenol: a review;Journal of Food Measurement and Characterization;2023-06-13

3. Wine Lees as Source of Antioxidant Molecules: Green Extraction Procedure and Biological Activity;Antioxidants;2023-03-02

4. Impact of carob (Ceratonia siliqua L.) pulp flour supplementation on probiotic viability, milk fermentation and antioxidant capacity during yogurt storage;The North African Journal of Food and Nutrition Research;2022-12-12

5. Drought- and Salt-Tolerant Plants of the Mediterranean and Their Diverse Applications: The Case of Crete;Land;2022-11-14

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