Lipid Digestibility and Polyphenols Bioaccessibility of Oil-in-Water Emulsions Containing Avocado Peel and Seed Extracts as Affected by the Presence of Low Methoxyl Pectin

In this study, the digestibility of oil-in-water (O/W) emulsions using low methoxyl pectin (LMP) as surfactant and in combination with avocado peel (AP) or seed (AS) extracts was assessed, in terms of its free fatty acid (FFA) release and the phenolic compound (PC) bioaccessibility. With this purpos...

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Bibliographic Details

Published in:	Foods
Main Authors:	Gustavo R. Velderrain-Rodríguez, Laura Salvia-Trujillo, Olga Martín-Belloso
Format:	Article
Language:	English
Published:	MDPI AG 2021-09-01
Subjects:	food-grade emulsions polyphenols flavonoids agroindustrial waste avocado by-products functional foods
Online Access:	https://www.mdpi.com/2304-8158/10/9/2193