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Microencapsulation of Myrtus Communis Extracts in Saccharomyces Cerevisiae Cells: Effects on Phenolic Content and Antioxidant Capacity, Physical Characterization and Molecular Docking Analysis

Dounyazed Semouma, Imen Laib, Djamel Eddine Laib, Haroun Chenchouni, Youcef Rahmani, F. Fekrache, Azzeddine Hadef, Chawki Bensouıcı, Malika Barkat

2024Food and Bioprocess Technology11 citationsDOI

Topics & Concepts

MyricetinMyrtus communisYeastPolyphenolChemistryChlorogenic acidAntioxidantSaccharomyces cerevisiaeFood scienceBiochemistryFlavonoidKaempferolEssential oilPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisMicroencapsulation and Drying Processes
Microencapsulation of Myrtus Communis Extracts in Saccharomyces Cerevisiae Cells: Effects on Phenolic Content and Antioxidant Capacity, Physical Characterization and Molecular Docking Analysis | Litcius