Microemulsion-based anthocyanin systems: effect of surfactants, cosurfactants, and its stability
Anthocyanins exhibit natural antioxidants but exhibit poor stability and low oil solubility. Therefore, increasing the stability and fat solubility of anthocyanins is necessary to broaden their applications. In our experiment, an anthocyanin microemulsion system was constructed and its stability was...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2018.1485032 |