Antioxidant Activity and Hypoallergenicity of Egg Protein Matrices Containing Polyphenols from Citrus Waste

• Váldodahkkit: María Victoria Gil (Dahkki), Nuria Fernández-Rivera (Dahkki), Gloria Gutiérrez-Díaz (Dahkki), Jorge Parrón-Ballesteros (Dahkki), Carlos Pastor-Vargas (Dahkki), Diana Betancor (Dahkki), Carlos Nieto (Dahkki), Pedro Cintas (Dahkki)
• Materiálatiipa: Girji
• Almmustuhtton: MDPI AG, 2024-09-01T00:00:00Z.
• Fáttát: article
• Liŋkkat: Connect to this object online.

This study reports on the interactions of egg proteins, which represent a major health concern in food allergy, with polyphenols obtained from orange and lemon peels. The antioxidant properties of such citrus peel extracts prior to protein binding were evaluated. The resulting edible, and therefore...