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Impact of storage conditions on stability of bioactive compounds and bioactivity of beetroot extract and encapsulates
Vesna Postružnik, Slađana Stajčić, Dragana Borjan, Gordana ĆetkoviĆ, Željko Knez, Maša Knez Hrnčič, Jelena J. Vulić
Izvirni znanstveni članek
Oznake: isolation;phenolic copound;colorants;formulation;functional foods;
Background: In this study, bioactive compounds (phenolics and betalains) extracted from beetroot were stabilized by encapsulation with maltodextrin and soy protein by the freeze drying method. Stability of bioactive compounds and bioactivities in a beetroot extract and encapsulates during 60 days of ...
Leto: 2025 Vir: Fakulteta za kemijo in kemijsko tehnologijo (UM FKKT)
Št. zadetkov: 1
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