Journal of the science of food and agriculture
Upcycling orange by-product: phenolic bioaccessibility and technological features of jelly candies enriched with hydroalcoholic and enzymatic extracts.
Bárbara Morandi Lepaus, Nathalia Almeida Costa, Gabriela de Matuoka E Chiocchetti, Paula de Paula Menezes Barbosa, Marise Bonifácio Queiroz, Izabela Dutra Alvim, Juliana Alves Macedo, Gabriela Alves Macedo
Published: 202610.1002/jsfa.70469
Abstract
BACKGROUND: Phenolic extracts are recognized for their health-promoting properties, although some physicochemical characteristics limit their food applications. The present study aimed to valorize orange juice by-products through enzymatic and hydroa…
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