Nanoencapsulation of Anthocyanins from Red Cabbage (Brassica oleracea L. var. Capitata f. rubra) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin

Encapsulation is a valuable strategy to protect and deliver anthocyanins (ACNs), phenolic compounds with outstanding antioxidant capacity but limited stability. In this study, coacervation was used to encapsulate an ACN-rich red cabbage extract (RCE). Two agri-food by-product polymers, whey protein...

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Detalles Bibliográficos
Autores principales: Fierri, Ilaria, De Marchi, Laura, Chignola, Roberto, Rossin, Giacomo, Bellumori, Maria, Perbellini, Anna, Mancini, Ines, Romeo, Alessandro, Ischia, Gloria, Saorin, Asia, Mainente, Federica, Zoccatelli, Gianni
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10525587/
https://www.ncbi.nlm.nih.gov/pubmed/37760059
http://dx.doi.org/10.3390/antiox12091757

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10525587/
https://www.ncbi.nlm.nih.gov/pubmed/37760059
http://dx.doi.org/10.3390/antiox12091757

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