Antioxidant effect of blueberry flour on the digestibility and storage of Bologna-type mortadella

Vanessa Biasi,Eduardo Huber,Ana Paula Zapelini de Melo,Rodrigo Barcellos Hoff,Silvani Verruck,Pedro Luiz Manique Barreto

Food Research International（2023）

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摘要

•Blueberry flour (BF) had a high content of phenolic acids, mainly the chlorogenic.•The antioxidant activity of BF was maintained after drying thermal processing.•BF acted as a synthetic antioxidant substitute in Bologna-type mortadella.•BF mortadella polyphenols increased after in vitro digestion.

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关键词

Fruit flour,In vitro digestion,Lipid oxidation,Meat products,Natural antioxidants,Vaccinium corymbosum

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