Preparation of polyacylated anthocyanins of red radish and enhancing its stability and bioaccessibility through encapsulating within double-coated yeast glucan particles
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DOI: 10.1515/ijfe-2023-0137
Abstract: Abstract Although the anthocyanins of red radishes (ARR) rich in polyacylated pelargonidin glucosides are used as commercial food pigment, they are unstable. We found that the anthocyanin purity of the crude ARR extract can be… read more here.
Keywords: preparation polyacylated; yeast glucan; anthocyanins red; red radish ... See more keywords