Perspectivas Científicas

Como perspectivas para trabalhos futuros, sugere-se a realização de experimentos de digestibilidade in vivo, a fim de extrair informações sobre a biodisponibilidade das antocianinas, após a passagem pelo trato gastrointestinal.

Além disso, a avaliação sensorial do suco de uva e/ou outros produtos alimentícios adicionados de micropartículas também pode ser interessante, visto que se torna possível a formulação de novos produtos, além de estabelecer-se uma correlação entre reologia e aceitação do consumidor.

- CAPÍTULO 7 –

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