Effect of wall materials and storage temperature on anthocyanin stability of microencapsulated blueberry extract
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111027
Abstract: Abstract This study evaluated the anthocyanin stability and the formation characteristics of microencapsulated blueberry extract produced by a spray-drying method using maltodextrin DE20 and hi-maize wall materials as the standard formulation (S); the other treatments… read more here.
Keywords: wall materials; stability; temperature; storage ... See more keywords
Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2063250
Abstract: Anthocyanins have received considerable attention for the development of food products with attractive colors and potential health benefits. However, anthocyanin applications have been hindered by stability issues, especially in the context of complex food matrices… read more here.
Keywords: updated insights; anthocyanin stability; food; stability behavior ... See more keywords
Nanoemulsion and Nanoliposome Based Strategies for Improving Anthocyanin Stability and Bioavailability
Sign Up to like & getrecommendations! Published in 2019 at "Nutrients"
DOI: 10.3390/nu11051052
Abstract: Background: Anthocyanins, a flavonoid class of water-soluble pigments, are reported to possess several biological activities, including antioxidant, anti-inflammatory, and anti-cancer. However, anthocyanins are highly susceptible to degradation in high pH, light, heat, and oxygen during… read more here.
Keywords: anthocyanin stability; stability bioavailability; nanoemulsion nanoliposome; nanotechnology ... See more keywords