Complexation with Polysaccharides Enhances the Stability of Isolated Anthocyanins

Isolated anthocyanins have limited colonic bioavailability due to their instability as free forms. Thus, many methods have been fabricated to increase the stability of anthocyanins. Complexation, encapsulation, and co-pigmentation with other pigments, proteins, metal ions, and carbohydrates have bee...

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Detalles Bibliográficos
Autores principales: Fu, Wenyi, Li, Shiyu, Helmick, Harrison, Hamaker, Bruce R., Kokini, Jozef L., Reddivari, Lavanya
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178255/
https://www.ncbi.nlm.nih.gov/pubmed/37174384
http://dx.doi.org/10.3390/foods12091846

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178255/
https://www.ncbi.nlm.nih.gov/pubmed/37174384
http://dx.doi.org/10.3390/foods12091846

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