Rosa Itzela Quintero Montenegro

Antioxidant Capacity and In Vitro Bioaccessibility of Phenolic Compounds in a Functional Fruit–Spice Beverage Enriched with Inulin and Myo-Inositol

The growing demand for healthier beverages has boosted the development of fruit-based functional drinks, but their real potential depends not only on initial bioactive content but also on the fraction that remains available after digestion (bioaccessibility). This study evaluated the antioxidant capacity and in vitro b...