Emulsification/internal gelation is an emerging encapsulation technique with a great
potential to protect anthocyanins' stability against the effect of negative environmental …

Anthocyanins are a bioactive compound belonging to the flavonoid classthatis present in
human nutrition through plant-based foods. Due to their antioxidant properties, several …

During the last decade, many berry-type fruits have been recognised as good sources of
anthocyanins. Nevertheless, the use of anthocyanins in the development of food colourants …

Anthocyanins are value-added food ingredients that have health-promoting impacts and
biological functionalities. Nevertheless, there are technological barriers to their application …

The health benefits of anthocyanins have attracted extensive research interest. However,
anthocyanins are sensitive to certain environmental and gastrointestinal conditions and …

Anthocyanins are abundant phytochemicals in nature that draw the public interest not only in
their health effects, such as antioxidant, anti-inflammatory and anti-carcinogenic properties …

The study was to improve the stability of blueberry anthocyanins (ANS) by encapsulating it
with carboxymethyl starch (CMS)/xanthan gum (XG) combinations of five ratios (CMS/XG …

This study microencapsulated anthocyanin compounds extracted from blueberry (Vaccinium
spp.) by spray drying using different inlet air temperatures (120, 140 and 160° C) and wall …

Protein–polysaccharide interactions offer opportunities for designing the new functional
foods with applications in the food and pharmaceutical industries. In this work, we …

The aim of this study was to investigate the physicochemical, morphological, and
gastrointestinal release properties of an anthocyanin-rich extract of grapes in alginate and …