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-Reference-Cited by-同舟云学术

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

Published:2019 Issue:9 Volume:10 Page:6110-6120
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Velderrain-Rodríguez Gustavo R.¹²³⁴⁵^ORCID,Salvia-Trujillo Laura⁶⁷⁸⁹,Wall-Medrano Abraham¹⁰¹¹¹²⁵,González-Aguilar Gustavo A.¹²³⁴⁵,Martín-Belloso Olga⁶⁷⁸⁹^ORCID

Affiliation:

1. Coordinación de Tecnología de Alimentos de Origen Vegetal

2. Centro de Investigación en Alimentación y Desarrollo

3. A.C. Carretera Gustavo Enrique Astiazarán Rosas No. 46 Col. La Victoria

4. Hermosillo

5. Mexico

6. Department of Food Technology

7. University of Lleida – Agrotecnio Center

8. Lleida

9. Spain

10. Instituto de Ciencias Biomédicas

11. Universidad Autónoma de Ciudad Juárez – Plutarco E. Calles 1210

12. Ciudad Juárez

Abstract

Water-in-oil-in-water emulsions represent an alternative to incorporate phenolic compounds (PC) from mango peel into food products. The emulsions' digestibility and subsequent PC release are affected in the presence of carboxymethyl cellulose.

Funder

Ministerio de Economía y Competitividad

Consejo Nacional de Ciencia y Tecnología

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO01266D

Reference42 articles.

1. Agro-industrial potential of exotic fruit byproducts as a source of food additives

2. Food waste generation and industrial uses: A review

3. Mexican ‘Ataulfo’ mango (Mangifera indica L) as a source of hydrolyzable tannins. Analysis by MALDI-TOF/TOF MS

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