Bioaccessibility and Stability Studies on Encapsulated Phenolics and Carotenoids from Olive and Tomato Pomace: Development of a Functional Fruit Beverage

Bioaccessibility and Stability Studies on Encapsulated Phenolics and Carotenoids from Olive and Tomato Pomace: Development of a Functional Fruit Beverage

This study pertains the encapsulation of bioactive compounds, specifically phenolic compounds and lycopene, extracted from olive and tomato by-products via oil-in-water (O/W) nanoemulsions and their potential application in functional beverages. The effect of various edible oils (olive pomace oil (O...

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Bibliographic Details
Main Authors: Maria Katsouli, Ioanna V. Thanou, Evgenia Raftopoulou, Athina Ntzimani, Petros Taoukis, Maria C. Giannakourou
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Applied Sciences
Subjects:
o/w nanoemulsions
functional beverage
shelf-life studies
lycopene extract
phenolic compounds
bioaccessibility
Online Access:https://www.mdpi.com/2076-3417/14/22/10495
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