Impact of <i>Pleurotus ostreatus</i> β-Glucans on Oxidative Stability of Active Compounds Encapsulated in Powders during Storage and In Vitro Digestion

Impact of <i>Pleurotus ostreatus</i> β-Glucans on Oxidative Stability of Active Compounds Encapsulated in Powders during Storage and In Vitro Digestion

Polyunsaturated fatty acids and α-tocopherol were encapsulated in powders by spray drying using maltodextrins DE 12 as wall material and different emulsifiers (Tween<sup>®</sup>20, acacia gum or β-glucans-rich extracts from <i>Pleurotus ostreatus</i>). The aim was to study th...

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Bibliographic Details
Main Authors: Francesca Gallotti, Anaïs Lavoisier, Christelle Turchiuli, Vera Lavelli
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Antioxidants
Subjects:
oxidative stability
in vitro digestion
β-glucans
antioxidant activity
sustainability
Online Access:https://www.mdpi.com/2076-3921/9/12/1219

Internet

https://www.mdpi.com/2076-3921/9/12/1219

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