Impact of Advanced Impregnation Technologies on the Bioactivity, Bioaccessibility, and Quality of a Hydrolyzed Collagen-Enriched Apple Snack

Impact of Advanced Impregnation Technologies on the Bioactivity, Bioaccessibility, and Quality of a Hydrolyzed Collagen-Enriched Apple Snack

The increasing demand for functional foods with added health benefits has driven the development of innovative food products. This study aimed to develop a functional snack made from Granny Smith apples enriched with hydrolyzed collagen using impregnation technologies, including vacuum impregnation...

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Bibliographic Details
Main Authors: Helena Nuñez, Rodrigo Retamal, Aldonza Jaques, Marlene Pinto, Pedro Valencia, Mónika Valdenegro, Cristian Ramirez, Sergio Almonacid, Andrés Córdova
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
hydrolyzed collagen
impregnation
bioaccessibility
refractance window
Online Access:https://www.mdpi.com/2304-8158/14/5/817
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