Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (<i>Solanum quitoense</i> Lam.)

Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (<i>Solanum quitoense</i> Lam.)

Lulo (<i>Solanum quitoense</i> Lam.) is a Colombian fruit that is mostly used in the preparation of homemade juice as well as natural remedy for hypertension. The aim of this study was to determine physicochemical and antioxidant properties (antioxidant capacity, total phenols, flavonoid...

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Bibliographic Details
Main Authors: Leidy Indira Hinestroza-Córdoba, Cristina Barrera, Lucía Seguí, Noelia Betoret
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
LC-mass spectrometry
antioxidant capacity
vacuum impregnation
polyphenolic profile
lulo fruit juice
spermidine
Online Access:https://www.mdpi.com/2304-8158/10/4/817

Internet

https://www.mdpi.com/2304-8158/10/4/817

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