Nanoencapsulation of Anthocyanins from Red Cabbage (Brassica oleracea L. var. Capitata f. rubra) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin
Ilaria Fierri,
Laura De Marchi,
Roberto Chignola
et al.
Abstract: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 isolate (WPI) and apple high-methoxyl pectin (HMP), were blended at pH 4.0 in a specific ratio to induce the formation of nanoparticles (NPs). The process optimisation yielded a monodispersed population (PDI < 0.… Show more
“…76 Chitin nanofibers and gelatin composite with barberry and saffron petal anthocyanins was developed for fish freshness monitoring. 77 All the literature discussed so far has sourced the anthocyanins from edible sources or parts of edible fruits, vegetables, or grains. Less focus has been given to flower anthocyanins despite their outstanding coloring properties.…”
Section: Phytochemicals As Ph-sensitive Pigmentsmentioning
With growing consumer conscience of eating fresh and nutritious food, arises a demand for freshness indicators to build consumer trust and brand value. Active and Intelligent packaging system helps extend...
“…76 Chitin nanofibers and gelatin composite with barberry and saffron petal anthocyanins was developed for fish freshness monitoring. 77 All the literature discussed so far has sourced the anthocyanins from edible sources or parts of edible fruits, vegetables, or grains. Less focus has been given to flower anthocyanins despite their outstanding coloring properties.…”
Section: Phytochemicals As Ph-sensitive Pigmentsmentioning
With growing consumer conscience of eating fresh and nutritious food, arises a demand for freshness indicators to build consumer trust and brand value. Active and Intelligent packaging system helps extend...
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