Bioaccessibility of Antioxidants in Prickly Pear Fruits Treated with High Hydrostatic Pressure: An Application for Healthier Foods

Bioaccessibility of Antioxidants in Prickly Pear Fruits Treated with High Hydrostatic Pressure: An Application for Healthier Foods

High hydrostatic pressure (HHP) is a commercial processing technology which can enhance the health potential of foods by improving the bioaccessibility of their bioactive compounds. Our aim was to study the bioaccessibility and digestive stability of phenolic compounds and betalains in prickly pear...

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Bibliographic Details
Main Authors:	Andrea Gómez-Maqueo, Dora Steurer, Jorge Welti-Chanes, M. Pilar Cano
Format:	Article
Language:	English
Published:	MDPI AG 2021-08-01
Series:	Molecules
Subjects:	<i>Opuntia ficus-indica</i> high hydrostatic pressure bioaccessibility digestive stability betalains phenolic compounds
Online Access:	https://www.mdpi.com/1420-3049/26/17/5252

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