Antioxidant and anti-inflammatory activities of freeze-dried grapefruit phenolics as affected by gum arabic and bamboo fibre addition and microwave pretreatment.
Eva García-MartínezIsabel AndújarAlberto Yuste Del CarmenJaime ProhensNuria Martínez-NavarretePublished in: Journal of the science of food and agriculture (2018)
The combined addition of gum arabic and bamboo fibre to grapefruit puree and the application of a microwave pretreatment improve the functional properties of the fruit without showing cytotoxicity in vitro. © 2017 Society of Chemical Industry.