In vitro digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W1/O/W2) emulsions containing sodium carboxymethyl cellulose

Mango peel is a rich source of phenolic compounds (PC), which can be used in food fortification. The use of water-in-oil-in-water (W1/O/W2) emulsions represents a potential strategy to encapsulate, protect and incorporate PC from mango peel into food products. Moreover, even though non-digestible bi...

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Bibliographic Details
Main Author: Velderrain Rodríguez, Gustavo
Other Authors: Salvia-Trujillo, Laura, Abraham, Wall-Medrano, González-Aguilar, Gustavo A., Martín-Belloso, Olga
Format: Artículo
Published: 2019
Online Access:!divAbstract
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