Bioaccessibility of phenolic compounds from a wheat beer enriched with alginate-encapsulated wine industry by-product

Bioaccessibility of phenolic compounds from a wheat beer enriched with alginate-encapsulated wine industry by-product

ABSTRACT: Wine industry by-product (WIBP) encapsulated in alginate beads were incorporated to beer to increase antioxidant properties. The phenolic profile, in vitro bioaccessibility and gut metabolism were assessed. Scanning electron micrographs of the beads with WIBP revealed a relatively rough su...

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Bibliographic Details
Main Authors: Anna Carolyna Goulart Vieira, Genilton Alves da Silva, Renata Valeriano Tonon, Gizele Cardoso Fontes Sant’Ana, Maria Helena Miguez da Rocha Leão, Daniel Perrone, Priscilla Filomena Fonseca Amaral
Format: Article
Language:English
Published: Universidade Federal de Santa Maria 2025-01-01
Series:Ciência Rural
Subjects:
Phenolic
beer
bioaccessibility
encapsulation
beads
wine industry by-product
antioxidant
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782025000400751&lng=en&tlng=en
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