Paper

Improving stability of antioxidant compounds from Plinia cauliflora (jabuticaba) fruit peel extract by encapsulation in chitosan microparticles

Published Dec 1, 2018 · B. Cabral, Paula M. Oliveira, G. Gelfuso

Journal of Food Engineering

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Abstract

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Study Snapshot

Chitosan microparticles encapsulating jabuticaba peel extract effectively preserve the total polyphenol content, promoting their stability during storage, making them suitable for use in food and cosmetic products.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

Improving stability of antioxidant compounds from Plinia cauliflora (jabuticaba) fruit peel extract by encapsulation in chitosan microparticles

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