Influence of extrusion process on the release of phenolic compounds from mango (Mangifera indica L.) bagasse-added confections and evaluation of their bioaccessibility, intestinal permeability, and antioxidant capacity.
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DOI: 10.1016/j.foodres.2021.110591
Abstract: Extruded polyphenol-rich by-products like mango bagasse (MB) could be used to manufacture functional confections. However, few reports have assessed the extrusion impact on MB polyphenols within a food matrix. This research aimed to evaluate the… read more here.
Keywords: antioxidant capacity; bioaccessibility intestinal; intestinal permeability; permeability ... See more keywords