Stability of Purple Corn Anthocyanin Encapsulated by Maltodextrin, and Its Combinations with Gum Arabic and Whey Protein Isolate

Purple corn anthocyanins are important natural colourants with cheap prices and rich bioactivities. However, their stability is limited. Microencapsulation is an effective way to improve anthocyanin stability and the influence of the type of wall material on the stability of encapsulated anthocyanin...

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Detalles Bibliográficos
Autores principales: Deng, Wei, Li, Xiaoyi, Ren, Guoqiu, Bu, Qingmei, Ruan, Yanye, Feng, Ying, Li, Bin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297603/
https://www.ncbi.nlm.nih.gov/pubmed/37372602
http://dx.doi.org/10.3390/foods12122393

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297603/
https://www.ncbi.nlm.nih.gov/pubmed/37372602
http://dx.doi.org/10.3390/foods12122393

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