Nanoencapsulation of Anthocyanins from Red Cabbage (<i>Brassica oleracea</i> L. var. <i>Capitata f. rubra</i>) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin

• Váldodahkkit: Ilaria Fierri (Dahkki), Laura De Marchi (Dahkki), Roberto Chignola (Dahkki), Giacomo Rossin (Dahkki), Maria Bellumori (Dahkki), Anna Perbellini (Dahkki), Ines Mancini (Dahkki), Alessandro Romeo (Dahkki), Gloria Ischia (Dahkki), Asia Saorin (Dahkki), Federica Mainente (Dahkki), Gianni Zoccatelli (Dahkki)
• Materiálatiipa: Girji
• Almmustuhtton: MDPI AG, 2023-09-01T00:00:00Z.
• Fáttát: article
• Liŋkkat: Connect to this object online.

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...