Impact of Storage Conditions on Stability of Bioactive Compounds and Bioactivity of Beetroot Extract and Encapsulates

(1) 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 day...

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Veröffentlicht in:	Processes 2024-07, Vol.12 (7), p.1345
Hauptverfasser:	Postružnik, Vesna, Stajčić, Slađana, Borjan, Dragana, Ćetković, Gordana, Knez, Željko, Knez Marevci, Maša, Vulić, Jelena
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Antioxidants Bioactive compounds Biological activity Encapsulation Food additives Food products Freeze drying Functional foods & nutraceuticals Laboratories Maltodextrin Proteins Room temperature Shelf life Solvents Stability Storage conditions Sugar beets
Online-Zugang:	Volltext
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