Ultrasound-assisted extraction of bioactive compounds from cocoa shell and their encapsulation in gum arabic and maltodextrin: a technology to produce functional food ingredients

HIGHLIGHTS

  • who: Saeid Jafari and collaborators from the Department of Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand have published the paper: Ultrasound-Assisted Extraction of Bioactive Compounds from Cocoa Shell and Their Encapsulation in Gum Arabic and Maltodextrin: A Technology to Produce Functional Food Ingredients, in the Journal: Foods 2023, 412 of 15/01/2023
  • what: The extracts 9 of 15 produced at 55 u25e6 C in this investigation had the highest levels of total phenols and antioxidant activity. In line with this work, the authors also validated in a recent review publication that bioactive . . .

     

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