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Development of functional foods: consumer acceptance of resveratrol-loaded crac...

Silva, Pedro M.; Cerqueira, Miguel A.; Pastrana, Lorenzo; Coimbra, Manuel A.; Vicente, A. A.; Van Bockstaele, Filip; Tzompa-Sosa, Daylan

Micro-nano encapsulation can be impactful in flavour masking of bioactives, and it has the potential to be used in the development of functional food ingredients. This work aimed to develop functional foods using emulsified resveratrol, assessing the impact of resveratrol addition and its consumer acceptance. Resveratrol-loaded emulsions were produced through high-speed homogenization/ultrasonication. Functiona...

Date: 2024   |   Origin: RepositóriUM - Universidade do Minho
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