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Co-Microencapsulation of Anthocyanins from Black Currant Extract and Lactic Acid Bacteria in Biopolymeric Matrices

Anthocyanins from black currant extract and lactic acid bacteria were co-microencapsulated using a gastro-intestinal-resistant biocomposite of whey protein isolate, inulin, and chitosan, with an encapsulation efficiency of 95.46% ± 1.30% and 87.38% ± 0.48%, respectively. The applied freeze-drying al...

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Detalles Bibliográficos
Autores principales:	Enache, Iuliana Maria, Vasile, Aida Mihaela, Enachi, Elena, Barbu, Vasilica, Stănciuc, Nicoleta, Vizireanu, Camelia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7181145/ https://www.ncbi.nlm.nih.gov/pubmed/32276335 http://dx.doi.org/10.3390/molecules25071700

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