Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extracts.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2018.04.060
Abstract: The effect of in vitro gastrointestinal digestion on phenolic composition and antioxidant activity of different white winemaking byproducts extracts (grape pomace and its parts: seeds, skins and stems) was evaluated. Fourteen individual phenolic compounds were… read more here.
Keywords: antioxidant activity; winemaking byproducts; digestion; white winemaking ... See more keywords
Encapsulation of grape seed phenolics from winemaking byproducts in hydrogel microbeads – Impact of food matrix and processing on the inhibitory activity towards α-glucosidase
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
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