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Autor:
Ilaria Fierri, Laura De Marchi, Roberto Chignola, Giacomo Rossin, Maria Bellumori, Anna Perbellini, Ines Mancini, Alessandro Romeo, Gloria Ischia, Asia Saorin, Federica Mainente, Gianni Zoccatelli
Publikováno v:
Antioxidants, Vol 12, Iss 9, p 1757 (2023)
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)
Externí odkaz:
https://doaj.org/article/3972fb2111514903bedcc10c1d6cd125