Improved Stabilization and In Vitro Digestibility of Mulberry Anthocyanins by Double Emulsion with Pea Protein Isolate and Xanthan Gum

Improved Stabilization and In Vitro Digestibility of Mulberry Anthocyanins by Double Emulsion with Pea Protein Isolate and Xanthan Gum

There is significant evidence that double emulsion has great potential for successfully encapsulating anthocyanins. However, few research studies are currently using a protein-polysaccharide mixture as a stable emulsifier for double emulsion. This study aimed to improve the stability and in vitro di...

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Bibliographic Details
Main Authors: Aniya, Yan Cao, Chenxing Liu, Shengming Lu, Yoshiharu Fujii, Jiaxiu Jin, Qile Xia
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
double emulsions
mulberry anthocyanins
pea protein isolate
xanthan gum
stabilization
in vitro digestibility
Online Access:https://www.mdpi.com/2304-8158/12/1/151

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