Encapsulation of grape seed phenolics from winemaking byproducts in hydrogel microbeads – Impact of food matrix and processing on the inhibitory activity towards α-glucosidase
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DOI: 10.1016/j.lwt.2020.109952
Abstract: Abstract Hydrogel-based encapsulation systems were developed for grape seed phenolics recovered from winemaking byproducts. Proanthocyanidins, monomeric flavanols, flavonols and anthocyanins were extracted from grape seeds with 60% ethanol. Encapsulation of solubilized grape seed phenolics in… read more here.
Keywords: seed; grape; winemaking byproducts; seed phenolics ... See more keywords