ArticleFoods (Basel, Switzerland)2023
Polyphenol Release and Antioxidant Activity of the Encapsulated Antioxidant Crude Extract from Cold Brew Spent Coffee Grounds under Simulated Food Processes and an In Vitro Static Gastrointestinal Model.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
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2 authors.
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Abstract
An ionic gelation technique based on an alginate-calcium-based encapsulation process was prepared as the delivery matrix for antioxidant crude extracts from cold brew spent coffee grounds (350 mg/mL). All the encapsulated samples were treated with different simulated food processes, namely pH 3, pH 7, low-temperature long-time (LTLT) pasteurization, and high-temperature short-time (HTST) pasteurization, to evaluate the stability of the encapsulated matrices. The results showed that alginate (2%,
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