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Microstructure-driven modulation of polyphenol stability and antidiabetic activity in alginate microspheres loaded with pomegranate and tomato by-products
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DOI：10.1002/jsfa.70844.png)
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Abstract
En 中文
Plant-derived by-products are a valuable source of polyphenols with well-documented antioxidant and antidiabetic properties. However, their limited stability restricts their application in functional food systems. This study investigated alginate-based encapsulation by ionotropic gelation as a strategy to improve polyphenol retention and bioactivity, using pomegranate peel and tomato pomace as contrasting plant matrices. Attention was given to the effects of processing parameters, including nozzle diameter, on encapsulation efficiency and functional properties.
Keywords:
encapsulation
sodium alginate
phenolics
Punica granatum L.
Solanum lycopersicum L.
valorization
Journal
IF:
3.5
Papers:
1.4W
Citations:
4.1W
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