Elderberry pomace for food/nutraceutical product development: impact of drying methods and simulated in vitro gastrointestinal digestion on phenolic profile and bioaccessibility
Milagros Gomez Mattson,
Rocío Corfield,
Carolina Schebor
et al.
Abstract:SummaryThe aim of this work was to develop ingredients from elderberry pomace (EP) analysing the effect of different drying methods (conventional air‐drying (C), freeze‐drying (F), and fluidised‐bed drying (FB)) on phenolic compounds retention and their bioaccessibility. The dry pomaces were chemically characterised before and after an in vitro gastrointestinal digestion (GID). Cianidin‐3‐glucoside and rutin were the main phenolic compounds determined by HPLC‐DAD. After GID, phenolic content and antioxidant ca… Show more
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