Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies

Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies

Blackcurrant pomace, rich in fiber and polyphenols, can be used as added-value ingredient for food formulation. However, the bounding of polyphenols to pomace and the interactions that take place with food nutrients modify polyphenol bioaccessibility. This work studied the interactions between polyp...

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Bibliographic Details
Main Authors: Elena Diez-Sánchez, Amparo Quiles, Isabel Hernando
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
bioaccessibility
total phenolic content
microstructure
dietary fiber
antioxidant capacity
Online Access:https://www.mdpi.com/2304-8158/10/4/847

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