Starch nanoparticles containing phenolic compounds from green propolis: Characterization and evaluation of antioxidant, antimicrobial and digestibility properties.

Autor: Dos Santos Alves MJ; Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil., de Sousa MHO; School of Food and Chemistry, Federal University of Rio Grande, Santo Antonio da Patrulha, RS, Brazil., de Moura NF; School of Food and Chemistry, Federal University of Rio Grande, Santo Antonio da Patrulha, RS, Brazil., Cesca K; Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil., Verruck S; Department of Food Science and Technology, Federal University of Santa Catarina, Rodovia Admar Gonzaga, 1346, Itacorubi, Florianópolis 88034-000, SC, Brazil., Monteiro AR; Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil., Valencia GA; Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil. Electronic address: g.ayala.valencia@ufsc.br.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2024 Jan; Vol. 255, pp. 128079. Date of Electronic Publication: 2023 Nov 15.