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Protective capacity of gum Arabic, maltodextrin, different starches, and fibers on the bioactive compounds and antioxidant activity of an orange puree (Citrus sinensis (L.) Osbeck) against freeze-drying and in vitro digestion

Marilú Andrea Silva‐Espinoza, Eva García‐Martínez, Nuria Martínez‐Navarrete

2021Food Chemistry36 citationsDOIOpen Access PDF

Topics & Concepts

MaltodextrinGum arabicFood scienceChemistryOrange (colour)AntioxidantDigestion (alchemy)StarchCitrus × sinensisModified starchVitamin CSpray dryingChromatographyBiochemistryMicroencapsulation and Drying ProcessesFood composition and propertiesPolysaccharides Composition and Applications
Protective capacity of gum Arabic, maltodextrin, different starches, and fibers on the bioactive compounds and antioxidant activity of an orange puree (Citrus sinensis (L.) Osbeck) against freeze-drying and in vitro digestion | Litcius