Development, Characterization, and Exploitation in Food Systems of Functional Ingredients Obtained from Artichoke By-Products Phenolic Extracts

Development, Characterization, and Exploitation in Food Systems of Functional Ingredients Obtained from Artichoke By-Products Phenolic Extracts

The study aimed to assess the technological properties of six ethanolic phenolic-rich extracts derived from artichoke bracts, stems, and leaves using different extraction methods (maceration and ultrasonic-assisted extraction—UAE) for the formulation of oil-in-water emulsions in which pea protein co...

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Bibliographic Details
Main Authors: Francesco Iervese, Arianna Paluzzi, Michela Cannas, Giulia D’Alessio, Antonio Piga, Carla Di Mattia
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Molecules
Subjects:
o/w emulsions
oxidation
technological functionality
polyphenols
release
in vitro digestion
Online Access:https://www.mdpi.com/1420-3049/30/7/1514
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