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

Nanoencapsulation of Anthocyanins from Red Cabbage (<i>Brassica oleracea</i> L. var. <i>Capitata f. rubra</i>) 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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Bibliographic Details
Main Authors: Ilaria Fierri, Laura De Marchi, Roberto Chignola, Giacomo Rossin, Maria Bellumori, Anna Perbellini, Ines Mancini, Alessandro Romeo, Gloria Ischia, Asia Saorin, Federica Mainente, Gianni Zoccatelli
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Antioxidants
Subjects:
red cabbage
encapsulation
acylation
anthocyanins
whey protein isolate
high-methoxyl pectin
Online Access:https://www.mdpi.com/2076-3921/12/9/1757

Internet

https://www.mdpi.com/2076-3921/12/9/1757

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