The blackberry fruit is rich in anthocyanins, but the stability of these compounds can be
decreased depending on the processing conditions. Thus, the objective of this study was to …

This study evaluated the anthocyanin stability and the formation characteristics of
microencapsulated blueberry extract produced by a spray-drying method using maltodextrin …

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 …

Blackberries are appreciated for its high nutritional value and important source of healthy
compounds. Blackberries' pomace represents 20% of the total fruit, mainly composed by …

One approach to improving sustainable food production is to add value to fruit by-products,
which are currently used as animal feed or discarded, yet may be useful sources of natural …

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 …

The anthocyanins have been studied recent in the last years due to increasing reports of
health benefits. Similarly, anthocyanins have been encapsulated using a variety of methods …

This study aimed to extract antioxidant compounds from blackberry pomace using two
solvents, microencapsulate them by spray dryer and evaluate their stability at different pHs …

Eleven anthocyanins in the blueberry anthocyanins powders (BAP) were identified and
quantified by HPLC-DAD-ESI-MS. BAP microcapsules (MBAP) were produced by spray …

Natural anthocyanin from red cabbage is unstable in food industry. In this study, the
response surface methodology (RSM) was used to optimize the microcapsule technology for …