MICROENCAPSULATION OF NATURAL POLYPHENOLIC COMPOUNDS EXTRACTED FROM APPLE PEEL AND ITS APPLICATION IN YOGHURT


El-Messery T. M. , El-Said M. M. , Demircan E., Özçelik B.

ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA, cilt.18, ss.25-34, 2019 (ESCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 18 Konu: 1
  • Basım Tarihi: 2019
  • Doi Numarası: 10.17306/j.afs.2019.0597
  • Dergi Adı: ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA
  • Sayfa Sayıları: ss.25-34

Özet

Background. Apple peel is a by-product of fruit processing and a rich source of natural antioxidants, especially of polyphenolic compounds. Although it has many health benefits, the microencapsulation of polyphenolic compounds protects it from reactions with milk components during manufacturing or storage of dairy products which reduce the bioavailability and total acceptability of these products.