This study evaluated the influence of traditional and emerging consumption formats on the gastrointestinal fate, digestive stability, and bioaccessibility of bioactive compounds in yerba mate. Three preparations were investigated: static infusion, simulated chimarrão, and pressurized extraction of mate tea capsules (...
Sandra Maria Schenatto Palavicini, Bruna Maria Saorin Puton, Rosângela Assis Jacques et al.· Food Science and Biotechnolo...· 0 citations
ABSTRACT This study aimed to develop a blueberry‐flavored kombucha and evaluate its functional properties and effects on human intestinal health. The beverage was produced from green tea and sucrose, fermented with a symbiotic culture of bacteria and yeasts (SCOBY), followed by the addition of blueberry syrup and a sec...
Angélica Morgan Anselmini, Gabrieli Lorandi, Marcieli Peruzzolo et al.· Journal of Food Science· 0 citations
Carotenoids are natural pigments with provitamin A activity and antioxidant properties; however, their application in foods is limited by their high sensitivity to light, oxygen, and temperature, resulting in low stability and carotenoid release during simulated digestion. In addition, information regarding the use of...
Patrícia Griep, Naiara Hollerwerger, Lucas Henrique Do Nascimento et al.· Food Biophysics· 0 citations
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