Microencapsulation of Anthocyanin Extracted from Purple Flesh Cultivated Potatoes by Spray Drying and Its Effects on In Vitro Gastrointestinal Digestion

Microencapsulation of Anthocyanin Extracted from Purple Flesh Cultivated Potatoes by Spray Drying and Its Effects on In Vitro Gastrointestinal Digestion

Purple flesh cultivated potato (PP) is a foodstuff scarcely cultivated in the world but with high potential because of its anthocyanin content. Moreover, it has been little explored as a source of anthocyanins (AT) for further applications in formulated food products. The main goal of this research...

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Bibliographic Details
Main Authors: Cristina Vergara, María Teresa Pino, Olga Zamora, Javier Parada, Ricardo Pérez, Marco Uribe, Julio Kalazich
Format: Article
Language:English
Published: MDPI AG 2020-02-01
Series:Molecules
Subjects:
encapsulation efficiency
anthocyanins
purple flesh cultivated potato
<i>solanum tuberosum</i>
bioaccesibility
Online Access:https://www.mdpi.com/1420-3049/25/3/722

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