Impact of <i>Pleurotus ostreatus</i> β-Glucans on Oxidative Stability of Active Compounds Encapsulated in Powders during Storage and In Vitro Digestion

• 主要な著者: Francesca Gallotti (著者), Anaïs Lavoisier (著者), Christelle Turchiuli (著者), Vera Lavelli (著者)
• フォーマット: 図書
• 出版事項: MDPI AG, 2020-12-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: Connect to this object online.

Polyunsaturated fatty acids and α-tocopherol were encapsulated in powders by spray drying using maltodextrins DE 12 as wall material and different emulsifiers (Tween^®20, acacia gum or β-glucans-rich extracts from <i>Pleurotus ostreatus</i>). The aim was to study th...