Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder

Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder

Red cactus pear has significant antioxidant activity and potential as a colorant in food, due to the presence of betalains. However, the betalains are highly thermolabile, and their application in thermal process, as extrusion cooking, should be evaluated. The aim of this study was to evaluate the e...

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Bibliographic Details
Main Authors: Martha G. Ruiz-Gutiérrez, Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Esther Pérez-Carrillo, Teresita de J. Ruiz-Anchondo, Juan G. Báez-González, Carmen O. Meléndez-Pizarro
Format: Article
Language:English
Published: MDPI AG 2015-05-01
Series:Molecules
Subjects:
red cactus pear powder
extrusion cooking
betalains
bioactive compounds
Online Access:http://www.mdpi.com/1420-3049/20/5/8875

Internet

http://www.mdpi.com/1420-3049/20/5/8875

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