Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins
Giusy Rita Caponio, Alessandro Annunziato, Mirco Vacca, Graziana Difonzo, Giuseppe Celano, Fabio Minervini, Marianna Ranieri, Giovanna Valenti, Grazia Tamma, Maria De Angelis
Abstract
population. Overall, OPF-enriched muffins demonstrated considerable antioxidant effects and impacts on cell viability, underscoring their potential as functional ingredients in GF products. These findings signify the prospect of OPF enhancing the nutritional profiles and conferring health benefits of GF muffins.
Topics & Concepts
NutraceuticalFood scienceOrange (colour)ChemistryAntioxidantGluten freeAntioxidant capacityGlutenBiochemistryMicrobial Metabolites in Food BiotechnologyFood composition and propertiesFood Industry and Aquatic Biology