Combined use of vacuum impregnation and encapsulation technologies for phenolic enrichment of strawberries

•The use of encapsulation with VI technology was performed for the first time.•The diffusion rate increases significantly with the use of encapsulated extract.•Enhancing the diffusion rate increases the effectiveness of VI technology.•The stability of phenolics in impregnated strawberry is increased...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food chemistry 2023-01, Vol.398, p.133853-133853, Article 133853
Hauptverfasser:	Ertek, Gülce, Taştan, Özge, Baysal, Taner
Format:	Artikel
Sprache:	eng
Schlagworte:	Emulsion Encapsulation Phenolic extract Pomegranate peel Strawberry Vacuum impregnation
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!